Zao fan Breakfast of China

Michael Zee

Book - 2024

"Breakfast in China is an important affair. At dawn, the streets come alive with vendors setting up for the morning breakfast rush. Each will have their specialty that they make day in, day out, honing their recipe over years, and even generations. Locals are spoiled for choice, with a huge variety of spicy noodles, plump dumplings, and fluffy buns all made fresh to order right on their doorsteps. Michael Zee, creator of the popular SymmetryBreakfast account, has eaten his way around China, hunting down the very best versions of these morning favorites and recreating them at home so that you can too. In China, these are recipes devised for speed and convenience and so are also perfect for filling lunches, nourishing dinners, and quick ...and tasty snacks. Why not try: Dan dan mian, Sichuanese street-style noodles with a sesame paste sauce Jian bing, savory filled crepes Xiaolongbao, steamed Shanghainese soup dumplings Youtiao, or sweetened fried dough sticks, delicious dipped in fresh soy milk or covered in soft serve ice cream. With Michael as your knowledgeable tour guide, you'll be transported to the bustling streets of China, see the mesmeric pulling of noodles and pleating of dumplings, and be fully immersed in one of the most exciting and diverse food cultures in the world."--

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2nd Floor New Shelf Show me where

0 / 1 copies available
Location Call Number   Status
2nd Floor New Shelf 641.5951/Zee (NEW SHELF) Due Jul 8, 2024
Northampton, Massachusetts : Interlink Books, an imprint of Interlink Publishing Group, Inc 2024.
Main Author
Michael Zee (author)
Item Description
Includes indexes.
Physical Description
303 pages : color illustrations ; 26 cm
Contents unavailable.
Review by Library Journal Review

Zee's (SymmetryBreakfast: 100 Recipes for the Loving Cook) new cookbook is a labor of love that combines his passions for breakfast, China, and photography. Creator of the popular cooking blog SymmetryBreakfast, Zee begins this new cookbook with an introduction to Chinese cuisine and its eight broad categories, as well as the different kinds of breakfasts that are dished up in the various regions of China. Some fascinating background on Zee's own family's culinary journey rounds out the introduction. Each chapter is dedicated to a different dish (noodles, breads and doughs, soy and tofu), including some things readers might not normally associate with breakfast such as soups and pickles. Given the author's British Chinese background, cooks will not be surprised to find that metric measurements are the order of the day. QR codes, which offer the opportunity to watch a video of the dish being prepared, are included with each recipe. Thoughtful mini essays on topics like mian noodles provide added enrichment and context. VERDICT Ambitious home cooks and armchair travelers alike will appreciate the insight and information Zee provides about the Chinese take on the most important meal of the day.--John Charles

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