Isbn: 9780801526718 - florence lin's cooking with fire pots (6 risultati)

Condizione: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Good. 1st Edition. **YOUR PURCHASE SUPPORTS A SMALL BUSINESS!!**.

Hardcover. Condizione: Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Very Good. 1st Edition. First edition, 1st prntg. textured glossy red cloth boards, clean & bright, bndg tight, no bumps, Unclipped color photo illus red dj, tear at top front edge, no others, all else NF; eps w/ some spotting, interior unmarked, 134 pp. 9.5"x 6". author head of China Institute cooking classes for 20 yrs at time of this pub.…

Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Fine. Condizione sovraccoperta: Very Good. red oblong full cloth hardcover 8vo. (octavo ~ 6"x9"). dustwrapper in protective brodart book jacket cover. fine cond. binding square & tight. covers clean. edges clean. tiny nick in foredge of front flyleaf, otherwise contents free of markings. price clipped dustwrapper in vg cond. edge nicks, 1" tear on front, small piece missing rear bottom edge. nice vintage copy. no library markings, store stamps, stickers, bookplates, no names, inking, underlining, remainder markings etc~. first edition. first printing (#1 in # line). decorative 1/2 title, frontis. & title pg. 134p. page decorations throughout. index. cookbooks. cucina. culina. cocina. international cuisine. ethnic cuisine. asian cuisine. chrysanthemum fire pot. mongolian fire pot. ten varieties fire pot. peppery tripe fire pot. treasure casserole. szechuan spicy beef with noodles. won ton fire pot. salted duck eggs. peanut butter and pepper sauce~ The centuries~old fire pot is the Chinese version of the chafing dish. Used for do~it~yourself cooking at the table, a fire pot makes meals a lot easier and more fun for family and friends. With unsurpassable recipes, Florence Lin shows her followers how to use this low~energy culinary treasure to make traditional, communal dinners, such as Mongolian Fire Pot and Ten Varieties Hot Pot, as well as newly~created main dishes and hearty soups and stews that are perfect for fall and winter. There are also recipes for hors' d'oeuvres, dips, and accompanying dishes, such as rice, noodles, and buns. Today electric fire pots are adorning more and more tables, and one can also substitute with electric Dutch ovens, fondue pots, chafing dishes, and crock pots. Florence Lin, renowned for a seemingly inexhaustible supply of innovative ways to prepare and cook food, rediscovers the practicality and versatility of the centuries~old Chinese fire pot. She gives us her personal variations of Chinese classics as well as new creations for hearty soups, stews, casseroles, and main dishes that make perfect meals during cool or cold weather months. With unsurpassable recipes and foolproof directions, Ms. Lin shows her followers how to prepare festive and exotic communal dinners for family and friends that can be cooked and served at the table while using almost no energy. The techniques of cooking and eating fire pot dinners are similar to those employed with a meat fondue: small pieces of meat, seafood, and vegetables are presented on platters at the table, then speared and briefly cooked in a clear stock or gravylike sauce; or an enticing variety of precooked ingredients are simmered in broth while diners help themselves to the bits of food. The best known fire pots are Chrysanthemum Fire Pot, Mongolian Fire Pot, and Ten Varieties Hot Pot, but Florence Lin also demonstrates how the techniques of fire pot cooking can be applied to contemporary meals, and if a fire pot vessel is unavailable, how a fire pot dish can be made and served in a variety of electrical appliances commonly found in most homes: deep fryers, slow cookers or crock pots, Dutch ovens, chafing dishes, fondue pots, skillets, woks, and electric casseroles. In addition to easy~to~prepare, spur~of~the~moment fire pot meals, Florence Lin provides both the basic and exotic versions of the world's most elaborate dish, Treasure Casserole, and also demonstrates how to make perfect, clear stocks, spicy sauces, appropriate appetizers, side dishes, pastries, and buns to accompany fire pot dinners. …