Best Chinese Cooking, Food & Wine

Announcing the completely revised and updated edition of The Wine Bible , the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater. "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”. – Wall Street Journal.

In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates 'alchemic flavor out of raw ingredients.

Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. “A home cook's cookbook…[ Every Grain of Rice ] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.”. - Max Falkowitz, Serious Eats: New York.

In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. She also provides comprehensive ingredient and equipment lists that help orient first timers ... Side dishes steal the show , including braised beef in soy sauce, stir-fried kale with soybean paste, blanched spinach with scallions and sesame, and stir-fried pork... Maangchi has written an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine ." MAANGCHI ("Hammer" in Korean) was born and raised in South Korea, where she learned the fundamentals of home cooking from her relatives.

In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates 'alchemic flavor out of raw ingredients.

Announcing the completely revised and updated edition of The Wine Bible , the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater. "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”. – Wall Street Journal.

Announcing the completely revised and updated edition of The Wine Bible , the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater. "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”. – Wall Street Journal.

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown. At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku ); Quick-Pickled Cucumbers (page 65 of Momofuku ); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) 1/2 cup finely minced peeled fresh ginger 1/4 cup grapeseed or other neutral oil 1 1/2 teaspoons usukuchi (light soy sauce) 3/4 teaspoon sherry vinegar 3/4 teaspoon kosher salt, or more to taste. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.

In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. But the ginger, Sichuan peppercorns, and sambal oelek—a prepared red chile paste that is readily available at most grocery stores—make them different than the standard cucumber pickle. 1 pound English cucumbers, halved lengthwise and cut on the diagonal into -inch-thick slices 2 tablespoons plus 1 teaspoon kosher salt 1 (1-inch) piece fresh ginger, peeled and finely julienned 1 to 2 fresh Thai chiles, stemmed, seeded, and julienned 4 cups rice vinegar 1¼ cups sugar 1½ teaspoons sambal chile paste, also known as sambal oelek ½ cup toasted sesame oil 1 tablespoon Sichuan peppercorns ¼ cup whole dried red chiles, such as árbol. Transfer to a bowl, add the ginger and fresh Thai chiles, and toss to mix.

In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. Sounding like a gourmand Allen Ginsberg, he writes, “I’ve spent the better part of the last twenty years roaming around Thailand, cooking and recooking strange soups, beseeching street vendors for stir-fry tips, and trying to figure out how to reproduce obscure Thai products with American ingredients.” He spills out his acquired knowledge here across 13 chapters and nearly 100 recipes.

In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. She also provides comprehensive ingredient and equipment lists that help orient first timers ... Side dishes steal the show , including braised beef in soy sauce, stir-fried kale with soybean paste, blanched spinach with scallions and sesame, and stir-fried pork... Maangchi has written an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine ." "Maangchi is an amazing source for authentic Korean recipes that are easily and thoroughly explained for professional and amateur cooks alike.

The ultimate plant-based Indian cookbook by the creator of VeganRicha.com. And once you taste Richa's mouth-watering desserts, they will likely become your new favorites. Exotic and richly developed, Richa's plant-based, spiced Indian recipes are neither too complicated nor made with ingredients too obscure to find, to make them unapproachable for the home cook. Richa combines a respect for tradition with a modern cook's pragmatism and in doing so, many recipes trade painstaking effort and hours in the kitchen for much more convenience without sacrificing the most important detail: fantastic food. I love this cookbook because it displays an array of whole, plant-based foods that are truly nutritious, combining grains and legumes with a wide variety of vegetables, while offering ridiculously delicious dishes with aromas that will totally keep you hooked.

Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia. But in the end, tiki’s essence is based on captivating stories and exotic drinks, and Martin Cate’s Smuggler’s Cove is a tour de force in both.” —Jordan Mackay, wine and spirits writer, and coauthor of Secrets of the Sommeliers “Martin Cate understands tiki like few others do. The old guard of Donn, Vic, and Steve can rest easy now that they have this champion of their tradition bringing tiki into the new millennium.” —Sven Kirsten, author of The Book of Tiki, Tiki Modern, and Tiki Pop “Here at last are the secrets behind one of the world’s best bars. The Cates have written an engaging, knowing, and personal book that is sure to please tiki lovers, cocktail lovers, and especially tiki-cocktail lovers. Abandon angst, all ye who enter here: like Smuggler’s Cove itself, these pages take leisure time very seriously.” —Jeff “Beachbum” Berry, author of Potions of the Caribbean “Martin Cate is an authority on rum, and this book will take your level of understanding of this noble yet complex spirit to a new level. An absolute must-have for rum enthusiasts.” —Richard Seale, master distiller, Foursquare Rum Distillery, Barbados “The twenty-first-century revival of tiki cocktails was spearheaded by a handful of passionate tiki-geeks, Martin Cate among them. With Smuggler’s Cove , Martin and Rebecca teach you everything you need to know to become a tiki-geek in your own right—and to see the world with their Polynesian passion.” –Gaz Regan, author of The Joy of Mixology and The Negron i “Tiki culture is enmeshed with rum, and the authors offer a master class on it, covering its history and many varieties, as well as digressions on coring pineapples for cocktails and where to score cocktail umbrellas. It’s a terrifically fun and informative read, and the definitive resource on the topic.”. – Publishers Weekly , Starred Review “The book walks readers through the history of tiki, as well as 100 recipes for cocktails. A primer on essential tiki techniques as well as a thorough, authoritative guide to rum take you further than the typical booze book." The book works equally well as a cocktail how-to, a rum guide, tiki party inspiration or must-do itinerary."

In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. Sounding like a gourmand Allen Ginsberg, he writes, “I’ve spent the better part of the last twenty years roaming around Thailand, cooking and recooking strange soups, beseeching street vendors for stir-fry tips, and trying to figure out how to reproduce obscure Thai products with American ingredients.” He spills out his acquired knowledge here across 13 chapters and nearly 100 recipes.