Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.
Author: Anne Mendelson
Publisher: Columbia University Press
Release Date: 2016-11-29
Genre: Social Science
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.
Author: Mary M. Dusenbury
Publisher: Hudson Hills
Release Date: 2004
Written for both specialist and general audiences, this stunning volume places new research within a comprehensive socio-historic context, including information on technique, production, iconography, function, patronage, and trade. Five maps, a glossary
With her father long overdue from his journey and a lecherous merchant blackmailing her into marriage, seventeen-year-old Ai Ling becomes aware of a strange power within her as she goes in search of her parent.
Author: James Huntley Grayson
Publisher: Oxford University Press, USA
Release Date: 1989
This is the first book of its kind to survey the history of religion in Korea from c.600 BC to the present day. Setting the native Korean religions--Shamanism or Musok-kyo--Buddhism, Confucianism, Christianity (both Catholicism and Protestantism), the New Religions, and Islam firmly within the socio-political context of each major historical period, Grayson traces the important developments which occurred simultaneously within each religious tradition. In addition, the book provides a complete index listing myths of some of the ancient states.
Author: Mick Martin
Publisher: Ballantine Books
Release Date: 2004
Genre: Performing Arts
Now in its twentieth edition, a concise guide to the video and DVD market provides in the most recent year's edition more than 400 new entries, a star-based rating system, cast and director indexes, an Academy Award winner list, and more than 18,000 reviews. Simultaneous. 45,000 first printing.