China Moon Cookbook
Год: 1992
Автор: Barbara Tropp
Издательство: Workman
ISBN: 9780761164494
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 1327
Описание:
The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing.
Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.
Рецепты в китайском стиле от шефа одного из известных заведений Сан-Франциско.
Оглавление
CONTENTS
FIRST THOUGHTS
THE CHINA MOON PANTRY
The better-than-store-bought basics that make China Moon food distinctive.
NUTS, PICKLES AND PRELIMINARY NIBBLES
Dishes of color and dash that stave off hunger and enliven main courses.
STOCKS AND SOUPS
The secrets behind our sauces, plus bowls of good-and-plenty, to eat with other dishes or as a whole meal.
POULTRY
Baby chickens, big chickens, duck, quail, and rabbit—for baking, smoking, steaming, deep-frying, and casseroling.
FISH AND SHELLFISH
Whole fish, fish nuggets, and shellfish from sea and river. Hot and cold dishes to show off their flavor.
BEEF AND LAMB
Dishes from Mongolia and North China to warm you in winter.
PORK
The classic Chinese red meat, as savory as it is light. Loins, butts, and ribs cooked to perfection.
DIM-SUM AND THEN SOME
Dumplings, buns, and other teahouse fare, along with platters of cold noodles and crispy springrolls.
RICE AND VEGETABLES
Rice, potatoes, vegetables, and salads to anchor and embellish a meal.
DESSERTS
Tiny cookies of good fortune, fabulous tarts and tartlets, and inimitable ice creams.
GLOSSARY
INDEX
