Martin Yan

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.

The world's foremost expert on Chinese cooking is back with a brand new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. "Martin Yan's China", brings this ancient country's beauty to the table with gorgeous dishes, 100 breathtaking photographs, and fascinating information about the history and culture of China. Just in time for the 2008 Beijing Olympics, Yan is poised to charm and entice a new generation of readers with his expert knowledge of Chinese traditions and his flair for Asian cuisine. As always, Yan's 100 recipes introduce new flavours and techniques to the kitchen yet are simple enough for any home cook to effortlessly embark on a culinary journey through China.

Easy-to-follow recipes for favorite foods from around the world The majority of today's consumers are cuisine literate but not yet culinary literate. They know about a wide variety of foods and cuisines, but they don't know how to prepare these dishes at home. Cooking Around the World All-in-One For Dummies offers easy-to-follow recipes from the best of the world's cuisines, including dishes from Mexico, Italy, China, Japan, Thailand, France, India, Greece, and the Middle East. Perfect for home cooks who love world foods but don't want to invest in cookbooks for each cuisine, this fun and friendly guide will give readers the know-how they need to creatively expand their culinary repertoires. Martin Yan, a certified master chef and host of TV's Yan Can Cook, has authored twenty-four bestselling cookbooks. Cesare Casella transformed his family's restaurant in Lucca, Italy, Il Vipore, into a world-class establishment, earning a Michelin star. He is the coauthor of Diary of a Tuscan Chef. Susan Feniger and Mary Sue Milliken opened the celebrated City Café in Los Angeles in 1981 and now divide their time between their restaurants in Las Vegas, Santa Monica, and L.A.

Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way, like eating Chinese food, will leave you hankering for only more. The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to: *Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking *Choose and season a wok, select a chef’s knife, plus other basic tools of the trade *Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more *Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes: *Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast *Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce *Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken *Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb With sixteen pages of tempting, full-color photographs, several black-and white illustrations, and humorous cartoons, Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!