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Double awesome Chinese food : irresistable and totally achievable recipes from our Chinese-American kitchen /

by Li, Margaret [author.]; Li, Irene [author.]; Li, Andrew [author.].
Material type: materialTypeLabelBookPublisher: Boulder : Roost Books, 2019.Edition: First edition.Description: xiv, 240 pages : color illustrations ; 27 cm.ISBN: 9781611805574; 1611805570.Other title: Double awesome Chinese food : irresistible and totally achievable recipes from our Chinese-American kitchen.Subject(s): Mei Mei (Restaurant) | Cooking, Chinese | Cooking -- United States | Cookbooks | NON - FICTION | Cookbooks | Cookbooks
Contents:
Our favorite pantry recipes -- Chinese classics the Mei Mei way -- Dumplings and pancakes -- Vegetables through the seasons -- Rice, noodles, whole grains, and other food in bowls -- From the pasture -- From the ocean -- Drinks and desserts.
Summary: Collects recipes that blend traditional Asian ingredients with favorite American comfort foods, including such dishes as beef and broccoli, salt and pepper chicken wings, and maple chili garlic rib tips.
List(s) this item appears in: Asian American & Pacific Islander Heritage Month
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Item type Home library Collection Shelving location Call number Status Date due Barcode
Books Books Altadena Main Library
Adult Collection Adult New Arrivals 641.5951 LI (Browse shelf) Available 39270004802645
Books Books Bob Lucas Memorial Library
Adult Collection Adult New Arrivals BRANCH 641.5951 LI (Browse shelf) Available 39270004794115

Enhanced descriptions from Syndetics:

Double Awesome Chinese Food brings the warmth and flavor of three fun-loving, food-loving Chinese-American siblings--Margaret, Andrew, and Irene Li, the siblings behind Boston's acclaimed Mei Mei Restaurant and Street Kitchen--directly to your kitchen table. Their creative and accessible recipes infuse familiar dishes with classic Chinese techniques, add a fresh seasonal twist to beloved Chinese restaurant dishes, and layer exciting Asian ingredients into everyday family meals. Celebrate local veggies with a quick weeknight meal of Farmers Market Fried Rice or Summer Noodle Salad with Ginger Garlic Dressing. Invite all your friends over for an action-packed dumpling-making party featuring Sweet Potato, Feta, and Brown Butter Dumplings and the famous Double Awesome scallion pancake sandwich. Or go low-key and let the Five-Spice Pork Shoulder roast in your oven all day, transforming into a glorious meal for the whole family. You'll love this glimpse behind the scenes of a modern restaurant family, including start-up stories alongside go-to sauces to amp up any meal, and even vegetable-centric desserts. Packed with pro cooking tips, sustainable sourcing advice, and over 100 delicious recipes, Family Style will bring fascinating new flavors and crave-worthy dishes to your home kitchen.

Includes index.

Our favorite pantry recipes -- Chinese classics the Mei Mei way -- Dumplings and pancakes -- Vegetables through the seasons -- Rice, noodles, whole grains, and other food in bowls -- From the pasture -- From the ocean -- Drinks and desserts.

Collects recipes that blend traditional Asian ingredients with favorite American comfort foods, including such dishes as beef and broccoli, salt and pepper chicken wings, and maple chili garlic rib tips.

Table of contents provided by Syndetics

  • Introduction: A Family Style Cookbook (p. xi)
  • Cooking at Home the Mei Mei Way (p. 1)
  • Ch.1 Our Favorite Pantry Recipes
  • White Rice (p. 14)
  • Garlic Panko (p. 14)
  • Soy Vinegar Dipping Sauce (p. 15)
  • Cranberry Sweet and Sour Sauce (p. 15)
  • Apple Hoisin Sauce (p. 16)
  • Soy Ginger Dressing (p. 16)
  • Miso Honey Dressing (p. 17)
  • Fermented Black Bean Dressing (p. 17)
  • Peanut Sauce (p. 18)
  • Ginger Scallion Oil (p. 18)
  • Chili Oil (p. 20)
  • Toasted Salt and Peppercorns (p. 20)
  • Fried Shallots (p. 21)
  • Honey Walnut Mayonnaise (p. 21)
  • Sriracha Aioli (p. 23)
  • Soy Aioli (p. 23)
  • Pickled Cranberries (p. 24)
  • Quick Pickled Carrots (p. 24)
  • Cabbage Pickles (or, Not-as-Quick Pickles) (p. 25)
  • Ch.2 Chinese Classics the Mei Mei Way
  • Rice Porridge Three Ways (aka Xi Fan, or Congee, or Jook) (p. 31)
  • Simple Rice Porridge (p. 31)
  • Thanksgiving Rice Porridge (p. 31)
  • Whole Grain Porridge (p. 32)
  • Beef and Broccoli (p. 34)
  • Ma Po Tofu with Apple Scallion Salad (p. 37)
  • Dim Sum Turnip Cakes with Bacon and Mushrooms (p. 41)
  • Cranberry Sweet and Sour Stir-Fried Pork (p. 42)
  • Dan Dan Noodles with Crispy Pork Belly and Brussels Sprouts (p. 45)
  • Jjajang Lamb Noodles (p. 47)
  • Stir-Fried Greens (p. 48)
  • Yu Xiang Eggplant with Cranberries and Almonds (p. 51)
  • Ch.3 Dumplings and Pancakes
  • Hot Water Dough (p. 57)
  • Traditional-ish Pork Dumplings (p. 62)
  • Beef and Blue Cheese Dumplings (p. 64)
  • Sweet Potato, Feta, and Brown Butter Dumplings (p. 65)
  • Pierogi Dumplings (p. 66)
  • Cranberry Sage Pork Dumplings (p. 67)
  • Three Sisters Dumplings (p. 69)
  • Chorizo Dumplings with White Bean Puree and Cilantro Oil (p. 70)
  • Cumin Lamb Dumplings with Mint Yogurt (p. 73)
  • Scallion Pancakes (p. 74)
  • The Double Awesome (p. 77)
  • The Kimchi Dog (p. 80)
  • Ch.4 Vegetables through the Seasons
  • Carrot Coconut Soup (p. 87)
  • Spring Dug Parsnip Soup (p. 88)
  • Hot and Sour Borscht (p. 91)
  • Smacked Cucumber Salad (p. 92)
  • Magical Kale Salad (p. 95)
  • Beekeeper's Salad (p. 96)
  • Charred Cabbage Salad (p. 99)
  • Golden Fortune Stir-Fry (p. 100)
  • Asparagus Tempura (p. 103)
  • Sweet Corn Fritters (p. 104)
  • Roasted Miso Maple Potatoes (p. 107)
  • Honey-Soy Butter Glazed Roots (p. 108)
  • Leafy Greens Gratin (p. 110)
  • Cheddar Scallion Bread Pudding (p. 113)
  • Ch.5 Rice, Noodles, Whole Grains, and Other Food in Bowls
  • Farmers' Market Fried Rice (p. 119)
  • Rye Fried Rice with Pickled Cranberries and Honey Scallion Goat Cheese (p. 122)
  • Summer Noodle Salad with Ginger Garlic Dressing (p. 124)
  • Soy Ginger Noodle Salad with Pickled Carrots and Tofu (p. 126)
  • Pan-Fried Noodles with Market Roots and Greens (p. 128)
  • Biang Biang Noodles with Curry Yogurt Sauce (p. 131)
  • Spring Green Curry with Halloumi (p. 133)
  • Harvest Moon Curry (p. 137)
  • Red Curry Frito Pie (p. 138)
  • Wheat Berry Salad with Pickled Cranberries and Goat Cheese (p. 140)
  • Our Favorite Market Bowls (p. 142)
  • The Heiwa Market Bowl, aka the Lil' Kim Chi (p. 145)
  • The Four Star Market Bowl (p. 146)
  • The Narragansett Market Bowl, aka the Chorizard (p. 147)
  • The Piggery Market Bowl (p. 149)
  • Ch.6 From the Pasture
  • Kung Pao Chicken Dip (p. 154)
  • Salt and Pepper Chicken Wings (p. 157)
  • Red-Cooked Beef Stew with Whole Grains and Winter Greens (p. 158)
  • Lion's Head Meatballs with Stewed Eggplant (p. 160)
  • Sesame Ssam Jang Brisket Lettuce Wraps (p. 163)
  • Apple Hoisin-Glazed Pork Chops (p. 164)
  • Roast Pork Belly (p. 166)
  • Cumin Lamb Shepherd's Pie (p. 168)
  • Maple Chili Garlic Rib Tips (p. 171)
  • Five-Spice Pork Shoulder with Whole Wheat Steamed Buns (p. 172)
  • Ch.7 From the Ocean
  • Salt and Pepper Shrimp with Summer Vegetables (p. 180)
  • Honey Walnut Shrimp with Ginger Broccoli Salad (p. 183)
  • Ginger Scallion Lobster Rolls (p. 185)
  • Clams with Black and White Beans over Noodles (p. 189)
  • Coconut-Dashi Clam Chowder (p. 191)
  • Miso Butter Mussels with Bok Choy (p. 195)
  • Red-Cooked Fish (p. 196)
  • Fish with Fennel, Cilantro, and Sesame Oil (p. 199)
  • Broiled Salmon Collars (p. 201)
  • Roasted Whole Fish with Summer Tomatoes and the Chinese Trinity (p. 203)
  • Ch. 8 Drinks and Desserts
  • Haymakers Punch (p. 209)
  • Woodsman's Refresher (p. 209)
  • Hot Buttered Fire Cider (p. 210)
  • Carrot Chocolate Mousse (p. 213)
  • Cranberry Upside-Down Cake with Bourbon Butternut Custard (p. 214)
  • Honey Beet Blondies (p. 217)
  • Oolong Panna Cotta (p. 219)
  • Strawberries and Cream (p. 220)
  • Corn Graham Cheesecake with Blueberry Compote (p. 222)
  • Oat Crunch Chocolate Pudding (p. 225)
  • Whole Wheat Black Sesame Shortbread (p. 226)
  • Miso Sesame Chocolate Chip Cookies (p. 227)
  • Acknowledgments (p. 229)
  • Resources (p. 231)
  • Index (p. 233)
  • About the Authors (p. 240)

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