Hong Kong House Cook Book Books

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Hong Kong House Cook Book


Hong Kong House Cook Book
  • Author : Amelia Leung
  • Publisher : Createspace Independent Publishing Platform
  • Release : 2016-08-30
  • ISBN : 1505635772
  • Language : En, Es, Fr & De
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Recipes and stories from a favorite, local, Greensboro, N.C. restaurant.

Complete Chinese Cookbook


Complete Chinese Cookbook
  • Author : Ken Hom
  • Publisher : Random House
  • Release : 2011-11-30
  • ISBN : 9781409074199
  • Language : En, Es, Fr & De
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Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals. Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.

Hong Kong Local


Hong Kong Local
  • Author : Archan Chan
  • Publisher :
  • Release : 2020-05
  • ISBN : 192581162X
  • Language : En, Es, Fr & De
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The best recipes from Hong Kong, a city obsessed with food. Hong Kong is a city practically bursting at the seams with incredible food and with people who love to eat it. The city's cultural and economic promise attracts dreamers and travelers from around the world, and its known as a one-of-a-kind melting pot of Eastern and Western influence. Take a culinary tour, this book begins with elements of a traditional Hong Kong breakfast: congee (rice porridge) and yau cha kwai (oil fried bread sticks). As the day progresses, street eat recipes include Sichuan-style chāo shǒu (wontons), fresh and steaming har gow dim sum (steamed shrimp dumplings), ngau lam mein (beef brisket noodles). There's plenty of sweets, too - including "pineapple" bread, alongside a cup of HK-style milk tea. Hong Kong is an explorer's dream and a food-lover's paradise. Hong Kong Local brings you 70 recipes for the dishes that define the city, so you can capture the magic of Hong Kong at home.

Hong Kong Food City


Hong Kong Food City
  • Author : Tony Tan
  • Publisher : Allen & Unwin
  • Release : 2017-11-22
  • ISBN : 9781760633769
  • Language : En, Es, Fr & De
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To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots.

The Hakka Cookbook


The Hakka Cookbook
  • Author : Linda Lau Anusasananan
  • Publisher : Univ of California Press
  • Release : 2012-10-08
  • ISBN : 9780520953444
  • Language : En, Es, Fr & De
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Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.