Articoli correlati a Modern Asian Flavors: A Taste of Shanghai
Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In this impressive collection of more than 50 sophisticated yet easy-to-prepare dishes, Shanghai native and culinary expert Richard Wong shares his family recipes that have been updated for the modern table. This amazing cookbook satisfies savory, sweet, or spicy cravings with inspiring recipes like Shanghai Slow-Cooked Chicken, Sweet SoySauced Broccolini, and Spicy Shrimp Chow Mein. Included is a section on stocking a Shanghai pantry with all the essentials for preparing quick, flavorful meals. And with a chapter dedicated to making robust sauces tailored to complement any dish, Modern Asian Flavors is the ultimate passport for a delicious adventure.
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L'autore:
Richard Wong is the founder and owner of chinablue, which creates the popular line of Shanghainese sauces, dressings, glazes, and oils. Born in Shanghai, he grew up in America eating the traditional recipes his family has enjoyed for generations. Richard lives in the San Francisco Bay Area, and this is his first book.
Noel Barnhurst's photography has appeared in numerous cookbooks, including The Taste of the Season (0-8118-3792-0), Seriously Simple (0-8118-3194-9), and Macaroni & Cheese (0-8118-4962-7), as well as in Bon App tit , Fine Cooking , Sunset , and Wine Count
Richard Wong is the founder and owner of chinablue, which creates the popular line of Shanghainese sauces, dressings, glazes, and oils. Born in Shanghai, he grew up in America eating the traditional recipes his family has enjoyed for generations. Richard lives in the San Francisco Bay Area, and this is his first book.
Noel Barnhurst's photography has appeared in numerous cookbooks, including The Taste of the Season (0-8118-3792-0), Seriously Simple (0-8118-3194-9), and Macaroni & Cheese (0-8118-4962-7), as well as in Bon App tit , Fine Cooking , Sunset , and Wine Count
Product Description:
Noel Barnhurst's photography has appeared in numerous cookbooks, including The Taste of the Season (0-8118-3792-0), Seriously Simple (0-8118-3194-9), and Macaroni & Cheese (0-8118-4962-7), as well as in Bon App tit , Fine Cooking , Sunset , and Wine Count
Richard Wong is the founder and owner of chinablue, which creates the popular line of Shanghainese sauces, dressings, glazes, and oils. Born in Shanghai, he grew up in America eating the traditional recipes his family has enjoyed for generations. Richard lives in the San Francisco Bay Area, and this is his first book.
Noel Barnhurst's photography has appeared in numerous cookbooks, including The Taste of the Season (0-8118-3792-0), Seriously Simple (0-8118-3194-9), and Macaroni & Cheese (0-8118-4962-7), as well as in Bon App tit , Fine Cooking , Sunset , and Wine Count
Book by Wong Richard
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- EditoreChronicle Books Llc
- Data di pubblicazione2006
- ISBN 10 0811851109
- ISBN 13 9780811851107
- RilegaturaCopertina rigida
- Numero di pagine143
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Descrizione libro Hardcover. Condizione: new. Hardcover. "Modern Asian Flavors" is a cookbook that explores the traditional dishes of Shanghai and blends to taste with a touch of the western palate. Shanghai cuisine is a combination of many Asian and European cooking styles. This cookbook not only focuses on the traditional dishes, but also highlights modern dishes made with staple Shanghai ingredients and sauces. Founder and creator of Chinablue culinary sauces, Richard Wong presents 60 flavourful recipes organized by course, plus a chapter on how to build a Shanghai-style pantry and a section on how to make Shanghai-style sauces. The book includes sections on cocktails and appetizers, soups and salads, poultry and meat, fish and shellfish, vegetables rice and noodles, and desserts. Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In this impressive collection of more than 50 sophisticated yet easy-to-prepare dishes, Shanghai native and culinary expert Richard Wong shares his family recipes that have been updated for the modern table. This amazing cookbook satisfies savory, sweet, or spicy cravings with inspiring recipes like Shanghai Slow-Cooked Chicken, Sweet Soy Sauced Broccolini, and Spicy Shrimp Chow Mein. Included is a section on stocking a Shanghai pantry with all the essentials for preparing quick, flavorful meals. And with a chapter dedicated to making robust sauces tailored to complement any dish, "Modern Asian Flavors" is the ultimate passport for a delicious adventure. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780811851107
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