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You are here: Books > Cooking & Diet

BOOKS

Tasty Refreshments

[1 Book]

System #: BA-01-0003

ISBN: 962-14-1497-0
ISBN: 9621414970

Author: Cai, Lirong

Language: English/Chinese

Publisher: Wan Li Book Co., Ltd, HongKong

Type: Paperback

Pages: 128 Pages

List price: ~~$12.00~~

Our Price: $5.40

DESCRIPTION:

Cooking is an art of living which needs not only the taste buds to feel, but also the eyes and nose to appreciate.
In speaking of the method of production, cooking may roughly be classified into 5 sequences, namely selection of ingredients, preparation of ingredients, cutting and matching of ingredients, cooking and garnishing which are commonly said amongst Chinese as the basic demands of colour, fragrance, taste and appearance.
In accordance with these aspects, "Hong Kong Homely Recipes Series" provide the modern housewives with some Chinese and foreign homely recipes which are easy to purchase, simple to work out and full of nutrition. Besides, the production knacks and practical tips as well as some knowledge of selecting certain common ingredients are also included in this series of books with an aim to increase their practicality.
It is our hope that through the publication of this series of books, readers will know more about the culinary art after their practical work in the kitchen so that they can appreciate the interesting side of the cooking world.

Poultry and Meats

Skewered Beef with Satay Sauce

Beef and Potato Balls

Beef Fillets with White Chrysantemum Petals

Tea-flavoured Spareribs

Raviolis with Hotbed Chives

Duck Tongues with Fish Sauce

Prawn Flakes with Beef

Goose Paws in Wine

Chicken Wings & with Chuhou Bean Paste

Pickled Chicken Paws

Dumplings with Roast Duck Fleshes

Deep-fried Quails with Lemon

Beef-Pies in Oyster Sauce

Spiced Duck Gizzards

Marinated Goose Wings

Roast Duck Meat Tied with Noodles

Beef Tendons with Dried Tangerine Peel

Aquatic Food

Shrimp Colloid on Sugar Cane

Green Oysters with Black Peppers

Spiced Filefish

Shrimps with Potato Puree

Squid Rolls with Chrysanthemum Petals

Stuffed Honey Peaches with Shrimps

Cuttlefish Cake with Walnuts

Laver Fish Rolls

Deep-fried Crabs

Fish Balls with Peanuts

Deep-fried Anchovy Fish

Skewered Prawns in Orange Flavour

Spiced Prawns

Stuffed Squids with Fruit

Vegetables and Beancurd

Crytallized Chinese Water Chestnuts

Sweet & Crispy Cashew Nuts

Muli-coloured Apricot Puree

Stuffed Bean curd Puffs with Shrimp Fleshes

Fried Stuffed Bean Curds

Stuffed Broccoli with Fish Colloid

Fried Stuffed Eggplants

Sweet, Crispy and Fragrant Apple Pancake

Fried Potato Pancakes

Pig? Skin and Chinese Radish with Fish Sauce

Somked Plum Cake

Chestnuts with Milk

Multi-flavoured Wheat Glutens

Crispy Dried Beancurd Sheet with Vegetables Rolls

Five-spiced Broad Beans

Honey Pop Lumps

Pickled Vegetables

Lotus Rhizome Dough with Preserved Chinese Sausage

Milk Pudding with Raisins

Spiced Pig? Blood with Vegetables

Stir-fried Instant Noodles

Fragrant Taro Rolls

Dumplings in Syrup

Appendix

The spices commonly used

The Making of Spicing Sauce

The Making of Shrimp Colloid

The Making of Makerel Colloid

The Making of Mud Carp Colloid

The Making of Potato Puree

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Tasty Refreshments

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Cooking & Diet

Chinese books, Chinese Literature, Chinese cook book, Chinese Cooking & Diet, Chinese Cuisines

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BOOKS

Related Products:

Chinese Imperial Cuisines and Eating Secrets

Health Tonics

Famous Dishes and Great Cooks

Everyday Dishes

Chinese Home-Style Cooking

Tasty Refreshments

Cooking & Diet