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By Dejah
Re- thread on "favourite Chinese cookbook": There is much discussion on what is authentic, recipes that are not found in any of today's Chinese cookbooks. Muichoi suggested starting a collection in eGullet. This may be a way for all of us to start actually recording recipes that have been passed down through generations.
Muichoi requested a recipe for dried bak choi soup. I am sure there are many "recipes" for this favourite. I can recount the different ingredients, but not the amounts - just a bunch of this, a few of those, etc.
Start your engines, folks, and let's get posting!
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By aroberts
I went to chinatown in London today and came back with just a few items.
A 1Kg packet of frozen mixed seafood.
A squeezy bottle of hot chilli sauce
Tin of Wasabi peas
Bottle of Saki
What do you always pick up from oriental food shops?
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By infernooo
Hi everyone!
I am looking for recipes that you might consider as "home style" cooking that are common/popular in Shanghai (or around that area). Preferably things you grew up with that may or may not be widely known... I have a friend who was born and raised there and want to surprise them... (so asking them what their favourites or what they grew up eating is a NO-NO - they will see it coming a mile away).
Any ideas?
Thanks in advance!
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By mixmaster b
I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry.
My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product.
Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking.
I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner.
Thanks!
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By liuzhou
Congratulations are due to Fuchsia Dunlop, whose "Food of Sichuan" has just been published in a Chinese language version - a rare honour here. I've ordered a couple of copies as gifts for local friends who loved the Engish version, but struggled with some language issues.
《川菜》,
中信出版社。
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