Feasts of Good Fortune
Sasquatch Books (Verlag)
978-1-63217-518-2 (ISBN)
- Lieferbar (Termin unbekannt)
- Versandkostenfrei
- Auch auf Rechnung
- Artikel merken
Covering everything from traditional Lunar New Year menus with recipes passed down generations to Thanksgiving get-togethers celebrated with tantalizing side dishes, Feasts of Good Fortune invites you to take a seat at the Chou's warm family dinner table.
Author and former James Beard Foundation cookbook committee chair Hsiao-Ching Chou (Chinese Soul Food) brings her on-ramp approach to Chinese cooking full circle with fresh, uncomplicated home cooking for celebrations typical of the Chinese American experience. Master dumplings, scallion pancakes, and more, to contribute to “tuan yuan” (the act of coming together) that define family meals in these 75 tried-and-true recipes anyone can tackle.
Cowritten with Hsiao-Ching’s 17-year-old daughter, Meilee, on reconnecting with her Chinese American heritage as a young adult, this deeply meaningful cookbook is an exploration of what it means to grow up in a “forever hyphenated culture” and celebrates the joy of the mother-daughter bond in cooking together.
Organized chronologically with menus that'll take out the guesswork, including:
Lunar New Year (Sticky Rice with Chicken and Chinese Sausage)
Lantern Festival (Glutinous Rice Balls with Black Sesame Paste)
Honoring the Dead/Qing Ming (Steamed Spinach Dumplings)
Dragon Boat Festival (Zong Zi)
Mid-Autumn Festival (Mooncakes)
Birthdays & Party Bites (Stir-Fried Long-Life Noodles)
Side Dishes for East-meets-West Menus (Braised Kale with Dried Cranberries)
Hot Pot Parties
Hsiao-Ching Chou is an award-winning food journalist and author of three cookbooks on Chinese home cooking. Known for her potsticker classes, she has taught hundreds of students over the years. She is the past chair of the James Beard Foundation’s Book Awards Committee and serves on the board of directors for the Ballard Food Bank. When she’s not wearing her culinary hat, she makes a living as an editorial director in the tech industry. Chou lives with her family in Seattle. Meilee Chou Riddle is a student of filmmaking, writing, and music. She comes from a family of storytellers, including her TV producer dad, Eric Riddle; cookbook author mom, Hsiao-Ching Chou; and lifestyle blogger grandma, Ellen Chou. Meilee is always looking for ways to express her creativity. Her award-winning films have been featured in regional and national film festivals. She lives in Seattle with her family.
RECIPE LIST
v = vegetarian vn = vegan
Lunar New Year
Crispy Spring Rolls vn
Boiled Pork and Cabbage Dumplings
Vegetable Potstickers vn
Scallion Pancakes vn
Stir-Fried Romaine vn
Lucky Mixed Vegetables vn
Stir-Fried Rice Cake with Chicken and Vegetables
Rice Cooker Sticky Rice with Chicken and Chinese Sausage
Meilee’s Chicken
Garlic Shrimp with Gai Lan
Steamed Ginger-Scallion Branzino
Hoisin Beef with Snow Peas
Winter Melon Soup
Lantern Festival
Tang Yuan Dough vn
Red Bean Tang Yuan vn
Black Sesame Tang Yuan vn
Chicken and Mushroom Tang Yuan
Pork and Chinese Chives Tang Yuan
Qingming Festival
Fruit Platter vn
Scallion Pancake Rolls with Chinese BBQ Duck
Steamed Spinach Dumplings v
Braised Tofu with Vegetables
Stir-Fried Asparagus with Shiitake Mushrooms vn
Rice Vermicelli with Vegetables vn
Mini Lion’s Head Meatballs
Stir-Fried Edamame with Shrimp
Easy Salt and Pepper Shrimp
Everything Fried Rice
West Lake Beef Soup
Stir-Fried Fish Balls and Vegetables
Dragon Boat Festival
Plain Zongzi vn
Red Bean Zongzi vn
Vegetable Zongzi vn
Chicken and Chinese Sausage Zongzi
Red-Braised Pork Belly Zongzi
Mid-Autumn Festival
Flaky Red Bean Mooncakes
Asian Pear and Pomelo Salad with Chili Crisp Vinaigrette vn
BBQ Duck Soup with Pickled Mustard Greens
Chicken with Carrots and Mushrooms
Beef with Pickled Jalapeños and Spiced Tofu
Sweet Potato Fritters v
Clams with Aromatics and Chinese Black Beans
Savory Dungeness Crab
Egg Drop Soup with Dungeness Crab
Birthdays: Long-Life Noodles or Chocolate Cake?
Stir-Fried Long-Life Noodles with Chicken and Vegetables
Long-Life Noodles in Broth
Tofu Poppers with Chili Crisp
Wok-Charred Garlic Broccoli vn
Super Garlicky Baby Bok Choy vn
Popcorn Chicken
Saucy Chicken Wings
Sweet and Sour Baby Back Ribs
Pork and Shrimp Fried Wontons
Cream Cheese Wontons with Crab
Chinese Bakery-Inspired Cupcakes with Fruit
Stir-Fries Make Great Holiday Side Dishes
Easter Ham
● Dry-Fried Green Beans
● Stir-Fried Escarole with Shiitake
● Chinese Chives with Mushrooms
July 4 BBQ
● Stir-Fried Shoestring Potatoes
● Dry-Fried Okra with Chilies and Goji
● Hot-and-Sour Taiwanese Cabbage
Thanksgiving Turkey
● Wok-Charred Brussels Sprouts with Smoked Soy Sauce
● Stir-Fried Kale with Dried Cranberries
● Dry-Fried Green Beans
Vegan Thanksgiving
● Braised Daikon
● Garlic Eggplant
● Stir-Fried Kale with Dried Cranberries
Christmas Roast
● Chinese Chives with Mushrooms
● Stir-Fried Escarole with Shiitake
● Dry-Fried Green Beans
Christmas Duck
● Braised Chinese Cabbage
● Garlic Eggplant
● Chinese Chives with Mushrooms
Hot Pot is a Melting Pot
Chicken Broth
Spicy Broth
Mushroom-Tomato Broth vn
Yin-Yang Hot Pot
Meat-Lover’s Hot Pot
Seafood Hot Pot
Vegetarian Hot Pot vn
| Erscheinungsdatum | 20.11.2024 |
|---|---|
| Sprache | englisch |
| Maße | 203 x 228 mm |
| Gewicht | 731 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-63217-518-5 / 1632175185 |
| ISBN-13 | 978-1-63217-518-2 / 9781632175182 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
