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Martin Yan's China by Martin Yan (2008, Trade Paperback)
Waddle Books (147734)
99.1% positive feedback
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$6.98
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Condition:
Martin Yan""s China. Title : Martin Yan""s China. Authors : Yan, Martin. Condition : Used - Very Good Good shape with typical wear. Has a remainder mark.
- Buy It NowMartin Yan's China by Yan, Martin in Used - Very Good
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About this product
Product Identifiers
PublisherChronicle Books
ISBN-100811863964
ISBN-139780811863964
eBay Product ID (ePID)63857668
Product Key Features
Book TitleMartin Yan's China
Number of Pages240 Pages
LanguageEnglish
TopicRegional & Ethnic / Chinese
Publication Year2008
IllustratorYes
GenreCooking
AuthorMartin Yan
FormatTrade Paperback
Dimensions
Item Height0.9 in
Item Weight39.5 Oz
Item Length10 in
Item Width8.6 in
Additional Product Features
Intended AudienceTrade
LCCN2007-042650
Reviews"'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area." San Francisco Chronicle , February 20, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News , February 6, 2008 "One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook" San Francisco Chronicle, February 20, 2008 "Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way." Inland Valley Daily Bulletin, February 7, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 22, 2008, "'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area." San Francisco Chronicle , February 20, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News , February 6, 2008 "One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook"San Francisco Chronicle, February 20, 2008 "Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way."Inland Valley Daily Bulletin, February 7, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 22, 2008, "'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area."San Francisco Chronicle, February 20, 2008"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair."Pasadena Star News, February 6, 2008"One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook" San Francisco Chronicle , February 20, 2008"Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way." Inland Valley Daily Bulletin , February 7, 2008"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News , February 22, 2008, "'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area." San Francisco Chronicle , February 20, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News , February 6, 2008 "One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook" San Francisco Chronicle , February 20, 2008 "Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way." Inland Valley Daily Bulletin , February 7, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 22, 2008, "'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area." San Francisco Chronicle , February 20, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News , February 6, 2008 "One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook" San Francisco Chronicle , February 20, 2008 "Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way." Inland Valley Daily Bulletin , February 7, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 22, 2008 -- -
Dewey Edition22
Grade FromCollege Freshman
Grade ToCollege Graduate Student
Dewey Decimal641.5951
SynopsisThe world's foremost expert on Chinese cooking is back with a brand-new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. As the companion volume to the PBS series, Martin Yan's China brings the ancient country's beauty to the table with gorgeous dishes, breathtaking photographs, and fascinating information about the food, history, and culture of China. Just in time for the 2008 Olympic Games in Beijing, Yan is poised to charm and entice a new generation of readers with his expert knowledge of Chinese traditions and his flair for Asian cuisine. As always, Yan's 100 recipes introduce new flavors and techniques to the kitchen, yet are simple enough for any home cook to effortlessly embark on a culinary journey through China.
LC Classification NumberTX724.5.C5Y2832 2008
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