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Results 1 to 10 of 19 |

Sweet laba congee / by Zhang, Qiusheng.; Zhu, Cheng-Liang,1948-illustrator.(CARDINAL)599695;
"Yan'er is excited to help her grandmother prepare Laba congee for the Laba congee festival. It's a lot of work--organizing, cleaning, and preparing the ingredients, then cooking it on a wood-burning stove. It smells so good, even a puppy can't resist the aroma. Then Yan'er must carry some of the Laba congee to share with men and women in the village. And after she finally fills her own belly, Yan'er discovers that leftover Laba congee has other uses, too."--Provided by publisher.AD960L
Subjects: Fiction.; Picture books.; Congee; Folk festivals; Manners and customs;
Available copies: 1 / Total copies: 1
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Zen vegan food : delicious plant-based recipes from a Zen Buddhist monk / by Iinuma, Koyu,author.;
Zen vegan rules -- The basic rules of Zen Buddhist Temple Cooking -- Zen vegan food at Fukushoji Temple -- A glossary of ingredients -- Make-ahead basics and snacks -- Delicious congee rice porridge -- Zen vegan main dishes -- Zen vegan Italian style."In this book, Buddhist temple priest, chef and trained dietician Koyu Iinuma shares the simple and delicious plant-based meals he prepares in the kitchens of Fukushoji temple in Yokohama, Japan. The 73 recipes showcased in Zen Vegan Food are incredibly beautiful and tasty, while also being nutritious, sustainable and ethically responsible. Colour photos show the finished dishes, while comprehensive information on Japanese ingredients like seaweed, miso and tofu helps home cooks with shopping and preparation. In this cookbook, readers will find: 25 recipes for vegan congee the traditional Asian rice porridge dish that is taking the West by storm. These include Congee with Eggplant and Ginger, Soymilk Congee and Congee with Saffron and Chestnuts. A chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, Spaghetti with Pesto and Shiitake and Mushroom Risotto with Nori Seaweed. Delicious condiments and starters to brighten up any meal, such as Mushroom Miso Paste and Crunchy Kombu Chips. Though we may not typically associate Buddhist monasteries with trendy chefs and temple cafes, a young generation of priests, like Iinuma, are ushering in a new era one which emphasises openness and a reconnection to the natural world. Buddhist monastery chefs have been creating delicious vegan dishes for centuries, and Zen Vegan Food offers a modern take full of fun and flavour. For anyone interested in sustainable, plant-based eating, this book will be a revelation with new ways to prepare delicious meals the whole family will enjoy!"--Publisher's description.
Subjects: Congee.; Cooking; Vegan cooking.;
Available copies: 4 / Total copies: 4
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The vegan Chinese kitchen : recipes and modern stories from a thousand-year-old tradition / by Che, Hannah,author,photographer.;
Introduction -- Ingredients -- Basic equipment -- How to use this book & how to plan a meal -- Leafy greens -- Stems, shoots, and flowers -- Beans, fruits, and gourds -- Root vegetables -- Tofu -- Tofu skin -- Gluten -- Mushrooms -- Rice, wheat, and noodles -- Congees & sweet soups -- Appendix: Stocks, condiments, and pickles."100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine. When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about Zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over hundreds, if not a thousand, years to Buddhist temple kitchens. In The Vegan Chinese Kitchen, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Sichuan chili-oil wontons, or using spicy mushrooms in dan-dan noodles. In this book, you'll find recipes that are naturally plant-based with a rich culinary history that are as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. This book will delight vegans and omnivores alike, inviting you not only to explore a whole new world of flavors and ingredients, but also to create conversations about food, cultural traditions and identity, and wholesome, sustainable cooking"--
Subjects: Cooking, Chinese.; Vegan cooking.;
Available copies: 3 / Total copies: 5
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China : the cookbook / by Chan, Keilum,author.; Fang, Xiaolan(Cookbook writer),author.(CARDINAL)629294;
Includes bibliographical references (page 716) and index.Introduction -- Appetizers & salads -- Soups -- Fish & seafood -- Poultry -- Meat -- Vegetables, tofu & eggs -- Rice, congee & noodles -- Desserts -- Guest chefs.
Subjects: Cooking, Chinese.;
Available copies: 1 / Total copies: 3
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The "I love my rice cooker" recipe book : from mashed sweet potatoes to spicy ground beef, 175 easy-and unexpected- recipes.
Cooking with a rice cooker -- Essential basics -- Appetizers -- Soups -- Rice dishes -- Congee and porridge dishes -- Pasta fusion main dishes -- Asian noodle dishes -- Fish and seafood main dishes -- Chicken main dishes -- Pork main dishes -- Beef main dishes -- Vegetables -- Desserts and drinks."In The ?I Love My Rice Cooker Recipe Book, you?ll learn how to use your rice cooker to create 175 delicious, one-pot meals that are healthy and easy to make using fresh ingredients and basic pantry items. With detailed explanations of the techniques and processes you can use, this cookbook will empower you to use your rice cooker in news ways to create your favorite dishes."--Amazon.
Subjects: Cookbooks.; Cooking (Rice); One-dish meals.; Electric rice cookers.;
Available copies: 1 / Total copies: 1
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The poetry and short stories of Dorothy Parker. by Parker, Dorothy,1893-1967.(CARDINAL)132304;
Poetry and short stories by American author Dorothy Parker, who got her start as a caption writer for Vogue and was instrumental in forming the character of the New Yorker magazine at its founding in 1925.
Subjects: Poetry.; Fiction.; American poetry; Short stories, American; American poetry.; Short stories, American.;
Available copies: 9 / Total copies: 10
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The everything rice cooker cookbook / by Tay, Hui Leng.;
Boot up the rice cooker -- Essential basics -- Sensational starters -- Soup du jour -- The mighty rice -- Comfort congee (rice porridge) and grains -- Pasta fusion -- Oodling noodles -- Fish -- Shrimp, scallops, and clams -- Chicken -- Pork -- Beef -- Legumes and beans -- Eggs -- Tofu -- Vegetables -- Mushrooms -- Desserts -- Tips, leftover tricks, and more."From breakfast porridges to noodle entrées, 'The Everything Rice Cooker Cookbook' has it all. Whether you're looking for new ways to utilize your trusty ol' rice cooker or experiencing this resourceful appliance for the first time, you will delight in these recipes for Asian favorites, American comfort food, and more!" --Cover, p. 4.
Subjects: Cookbooks.; Cooking (Rice);
Available copies: 1 / Total copies: 1
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Kung food : Chinese American recipes from a third-culture kitchen / by Kung, Jon,author.(CARDINAL)878631; Miller, Johnny,photographer.(CARDINAL)595593;
Introduction -- Power to the pantry -- Broths, condiments, spice blends, and all-purpose egg -- Snacky snacks, bites, and cravings -- Slow, hot and wet: soups, broths, stews, braises -- Noodles + dumplings -- Rice + Congee -- Stir-fries -- Kung fu means 'with effort' -- Desserts and a drink."An exciting and unexpected collection of 100 recipes that re-examines Chinese American food Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media-not just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. In Kung Food, he breaks the boundaries of flavors in chapters such as: Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich) Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings) Rice & Congee ("Clay Pot" Rice Tahdig, Mushroom Fried Rice) Stir Fries (Szechuan Paneer, Faygo Orange Chicken) Kung Foo Means "with Effort" (Hong Kong Chicken and Waffles, Dan Dan Lasagna) Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be."--
Subjects: Cookbooks.; Recipes.; Chinese Americans; Cooking, Chinese.; Cooking;
Available copies: 10 / Total copies: 10
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The Chinese kitchen garden : growing techniques and family recipes from a classic cuisine / by Kiang-Spray, Wendy,author.(CARDINAL)624884; Culver, Sarah,photographer.(CARDINAL)415005;
Includes bibliographical references and index.Spring -- Summer -- Fall -- Winter."Wendy Kiang-Spray's family has a strong culinary and gardening tradition. In The Chinese Kitchen Garden, she beautifully blends the story of her family's cultural heritage with growing information for 38 Chinese vegetables--like lotus root, garlic, chives, and eggplant--and 25 traditional recipes, like congee, dumplings, and bok choy stir-fry. Organized by season, you'll learn what to grow in spring and what to cook in winter,"--Amazon.com.
Subjects: Vegetables, Chinese.; Kitchen gardens.; Cooking, Chinese.; Illustrated books.;
Available copies: 1 / Total copies: 3
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All food is good food / by Jackson Ehlert, Molli,author.(CARDINAL)874840; Liem, Fanny,1983-illustrator.(CARDINAL)789671;
"All food is good food. Whatever makes you feel good is what's right for you. Food fuels your day, nourishes your body, and excites your taste buds. Sweet or salty? Spicy or sour? Tried-and-true favorites or foods you've never tried before? There's room for all of it on your plate. From noodles to salad, congee to pancakes, dim sum to pizza, author Molli Jackson Ehlert and illustrator Fanny Liem embrace all different kinds of food in this fun and inclusive picture book. Prepare for your mouth to water!"--
Subjects: Informational works.; Picture books.; Nutrition; Food habits; Food;
Available copies: 13 / Total copies: 20
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Results 1 to 10 of 19 |