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China Modern
Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. China's culinary traditions are continually evolving to create a new and exciting cuisine that can best be described as fusion. In China
Ching's Fast Food
Ching's love and appreciation of Chinese cooking has already seen her previous cookbooks, Chinese Food Made Easy and Ching's Chinese Food in Minutes, reach bestseller status and her BBC TV series receive rave reviews.
Asian Green
The Times Best Food Books of the Year 2021 'There's a lot more than wok-based cooking in this beautifully photographed book.' The Times Evening Standard Best Vegetarian Cookbooks 2022 'The Greens Goddess' Daily Mail 'Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' Tom Kerridge Asia has always had an abundance of delicious recipes that are traditionally meat and dairy free. Here, Ching-He Huang MBE draws inspiration from across the continent to create simple, healthy home cooking that everyone can enjoy. From Nourishing Soups to Fast & Furious and Warm & Comforting, each chapter features fresh and vibrant vegan dishes that are both nutritious and packed with flavour, including Wok-fried Orange-Soy Sticky Sprouts & Wild Rice Salad, Peking Mushroom Pancakes, Smoked Tofu & Broccoli Korean-style Ram-don, and Chinese Black Bean Seitan Tacos. Ching also shows you how to make your own seitan and tofu as well as sharing expert tips and tricks for successful wok cooking.
Chinese Food Made Easy
Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series.
Stir Crazy
Winner - Gourmand World Cookbook Awards: Best UK Chinese Cookbook 2017 Stir-frying is one of the quickest and easiest ways to cook - and one of the healthiest, using little oil and retaining more nutrients than many other methods. It also requires very little equipment - all you need a wok, a knife and a chopping board. Learning what separates a good stir-fry from a great one, however, is not always so easy to master. Indeed, it is all about timing, knowing when to add what and how to get the best out of each ingredient. With tips on everything from controlling the heat to using the right oil, bestselling author Ching-He Huang has gathered together a collection of delicious dishes, simple enough for every day and with nutrition, taste and affordability in mind. Many are gluten and dairy free, as well as suitable for vegans and vegetarians, and include both Asian and Western ingredients readily available in any supermarket. So whether or not you eat meat, love carbs or prefer to avoid them, want something special or find yourself having to feed your family, Stir Crazy will do the trick.
Eat Clean: Wok Yourself to Health
A REVOLUTIONARY EAST-WEST APPROACH TO EATING WELL Eat Clean and feel great with over 100 nutritious and easy Asian soups, salads and stir-fries for everyday health. Ching-He Huang's promise is simple: with just a wok, a knife and a chopping board, you can revolutionise your diet and feel fantastic. Renowned TV chef and cookery writer Ching transformed her health when she began eating clean - cutting out over-processed, high-sugar foods and embracing natural produce, cooked simply. Featuring fresh, vibrant flavours that make you feel bright, healthy and energised, Ching's new book Eat Clean shows that by choosing the right foods and adopting easy-to-follow techniques, you too can create delicious meals that help to detoxify and nourish your body so you feel better, stronger and slimmer. With recipes such as Sunshine Energising Oatmeal, Wok-fried Lemongrass Spiced Chicken and Herby Thai Beef Salad, Ching fuses healthy eastern and western cookery to help you create easy, speedy, mouth-watering dishes for breakfast, lunch and dinner. Ching's done all the hard work for you, so start chopping, get wokking and eat your way to good health!
Fresh Off the Boat
NOW AN ORIGINAL SERIES ON ABC • “Just may be the best new comedy of [the year] . . . based on restaurateur Eddie Huang’s memoir of the same name . . . [a] classic fresh-out-of-water comedy.”—People “Bawdy and frequently hilarious . . . a surprisingly sophisticated memoir about race and assimilation in America . . . as much James Baldwin and Jay-Z as Amy Tan . . . rowdy [and] vital . . . It’s a book about fitting in by not fitting in at all.”—Dwight Garner, The New York Times NATIONAL BESTSELLER • NAMED ONE OF THE BEST BOOKS OF THE YEAR BY KIRKUS REVIEWS Assimilating ain’t easy. Eddie Huang was raised by a wild family of FOB (“fresh off the boat”) immigrants—his fa...
Double Cup Love
From the author of Fresh Off the Boat, now a hit ABC sitcom, comes a hilarious and fiercely original story of culture, family, love, and red-cooked pork Eddie Huang was finally happy. Sort of. He’d written a bestselling book and was the star of a TV show that took him to far-flung places around the globe. His New York City restaurant was humming, his OKCupid hand was strong, and he’d even hung fresh Ralph Lauren curtains to create the illusion of a bedroom in the tiny apartment he shared with his younger brother Evan, who ran their restaurant business. Then he fell in love—and everything fell apart. The business was creating tension within the family; his life as a media star took him ...
Chinese Food in Minutes
If you're hungry for good food but short on time you'll love Ching's quick and easy Chinese recipes. The bestselling author is the master of fresh flavours and simple ingredients and her collection of all-time favourites and exciting new dishes are a delight to cook and share. Why order a take-away when you can deliver your own in minutes?
Transpacific Displacement
Yunte Huang takes a most original "ethnographic" approach to more and less well-known American texts as he traces what he calls the transpacific displacement of cultural meanings through twentieth-century America's imaging of Asia. Informed by the politics of linguistic appropriation and disappropriation, Transpacific Displacement opens with a radically new reading of Imagism through the work of Ezra Pound and Amy Lowell. Huang relates Imagism to earlier linguistic ethnographies of Asia and to racist representations of Asians in American pop culture, such as the book and movie character Charlie Chan, then shows that Asian American writers subject both literary Orientalism and racial stereotyping to double ventriloquism and countermockery. Going on to offer a provocative critique of some textually and culturally homogenizing tendencies exemplified in Maxine Hong Kingston's work and its reception, Huang ends with a study of American translations of contemporary Chinese poetry, which he views as new ethnographies that maintain linguistic and cultural boundaries.
