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3 Home & Garden Cooking and Food- Chinese

This title in other editions

China Moon Cookbook

by

China Moon Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

Winner of an IACP/Julia Child Cookbook Award

The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing.

Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.

Synopsis:

  • Selection of the Book-of-the-Month Club's Homestyle Books

  • Winner of a 1992 IACP/Julia Child Cookbook Award

  • 146,000 copies in print

  • Synopsis:

    A stunning marriage of Chinese tastes and techniques with California flair, Barbara Tropp's China Moon cooking is a cuisine like no other. Chinese Bistro is stir-fries, sandpots, and salads of baby greens. It's dim-sum and ice cream. It's noodle pillows, crispy potatoes, and sesame breadtwists, too. And instead of fortune cookies, fabulous cookies of good fortune. Bursting with unexpected flavors-from ginger to Fresno chiles, curry to basil-Chinese bistro is light and fresh, casual yet impeccably flavored, and as balanced as yin and yang.

    A DAZZLING SAMPLER

    Chili-Orange Cold Noodles

    Crispy Ten-Spice Spring Rolls with Crushed Peanuts

    Stir-fried Hot and Sour Chicken with Black Beans and Basil

    Eggroll-cartwheel Soup

    Fresh Ginger Ice Cream with Bittersweet Chocolate Sauce

    Spicy Tangerine Beef with Glass Noodles

    Tea and Spice Smoked Duck Breast

    Clear-Steamed Salmon with Fresh Coriander Pesto

    Ma-La Cucumber Fans

    Sandpot Casserole of Spicy Sparerib Nuggets with Garlic

    About the Author

    Barbara Tropp was the chef and owner of China Moon Cafe, a small Chinese bistro-style restaurant in San Francisco. Before establishing herself as one of America's foremost chefs and cooking teachers, Barbara studied Chinese language, poetry, and art history at Columbia, Yale, Princeton, and the University of Taiwan. While living in Taiwan, she developed her passion for the simplicity of fresh home cooking, Chinese-style. Barbara was an elected member of Who's Who in Food & Wine in America. She was profiled in the New York Times Magazine, House Beautiful, Bon Appetit, Metropolitan Home, Self, and in the PBS series Great Chefs in San Francisco.

    Table of Contents

    FIRST THOUGHTS

    THE CHINA MOON PANTRY: The better-than-store-bought basics that make China Moon food distinctive.

    NUTS, PICKLES AND PRELIMINARY NIBBLES: Dishes of color and dash that stave off hunger and enliven main courses.

    STOCKS AND SOUPS: The secrets behind our sauces, plus bowls of good-and-plenty, to eat with other dishes or as a whole meal.

    POULTRY: Baby chickens, big chickens, duck, quail, and rabbit-for baking, smoking, steaming, deep-frying, and casseroling.

    FISH AND SHELLFISH: Whole fish, fish nuggets, and shellfish from sea and river. Hot and cold dishes to show off their flavor.

    BEEF AND LAMB: Dishes from Mongolia and North China to warm you in winter.

    PORK: The classic Chinese red meat, as savory as it is light. Loins, butts, and ribs cooked to perfection.

    DIM-SUM AND THEN SOME: Dumplings, buns, and other teahouse fare, along with platters of cold noodles and crispy springrolls.

    RICE AND VEGETABLES: Rice, potatoes, vegetables, and salads to anchor and embellish a meal.

    DESERTS: Tiny cookies of good fortune, fabulous tarts and tartlets, and inimitable ice creams.

    GLOSSARY

    INDEX

    Product Details

    ISBN:
    9780894807541
    Other:
    Bruce, Sandra
    Publisher:
    Workman Publishing
    Illustrator:
    Bruce, Sandra
    Author:
    Tropp, Barbara
    Author:
    Bruce, Sandra
    Subject:
    Chinese
    Subject:
    Cookery, chinese
    Subject:
    Cookery, american
    Subject:
    Regional & Ethnic - Chinese
    Subject:
    Cooking and Food-Chinese
    Copyright:
    Edition Description:
    paperback
    Publication Date:
    19921031
    Binding:
    TRADE PAPER
    Grade Level:
    General/trade
    Language:
    English
    Illustrations:
    illustrations throughout; two-color; 7 x
    Pages:
    528
    Dimensions:
    9.2 x 7 x 1.25 in 2.19 lb

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    Related Subjects


    Cooking and Food » Featured Chefs » Chefs
    Cooking and Food » Regional and Ethnic » Chinese
    Featured Titles » General

    China Moon Cookbook Used Trade Paper
    0 stars - 0 reviews
    $5.95 In Stock
    Product details 528 pages Workman Publishing - English 9780894807541 Reviews:
    "Synopsis" by ,
  • Selection of the Book-of-the-Month Club's Homestyle Books

  • Winner of a 1992 IACP/Julia Child Cookbook Award

  • 146,000 copies in print

  • "Synopsis" by , A stunning marriage of Chinese tastes and techniques with California flair, Barbara Tropp's China Moon cooking is a cuisine like no other. Chinese Bistro is stir-fries, sandpots, and salads of baby greens. It's dim-sum and ice cream. It's noodle pillows, crispy potatoes, and sesame breadtwists, too. And instead of fortune cookies, fabulous cookies of good fortune. Bursting with unexpected flavors-from ginger to Fresno chiles, curry to basil-Chinese bistro is light and fresh, casual yet impeccably flavored, and as balanced as yin and yang.

    A DAZZLING SAMPLER

    Chili-Orange Cold Noodles

    Crispy Ten-Spice Spring Rolls with Crushed Peanuts

    Stir-fried Hot and Sour Chicken with Black Beans and Basil

    Eggroll-cartwheel Soup

    Fresh Ginger Ice Cream with Bittersweet Chocolate Sauce

    Spicy Tangerine Beef with Glass Noodles

    Tea and Spice Smoked Duck Breast

    Clear-Steamed Salmon with Fresh Coriander Pesto

    Ma-La Cucumber Fans

    Sandpot Casserole of Spicy Sparerib Nuggets with Garlic

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