American Indian Cooking: Recipes from the Southwest

Format: Paperback

Language: English

Format: PDF / Kindle / ePub

Size: 6.16 MB

Downloadable formats: PDF

As a student of SFCS, you will have exclusive access to trend-setting artisans, Citywide food events, award-winning restaurants and bakeries, progressive organic farms, and the City’s best chefs. Keep in mind that fresh ginger, much like garlic, mellows with cooking, and turns bitter if you burn it. Again, in Chinese food, meat portions are usually small, and often used for the purpose of flavoring the dish or soup. In most of Asia, there is only one cooking vessel for all that. Gobi Manchurian: cauliflower florets battered in all-purpose flour and cornstarch and deep-fried, then stir-fried in a sauce made of vinegar, soy sauce, chile sauce, tomato paste Szechuan Fried Rice: rice, vegetables, and/or meat stir-fried in Szechuan sauce (made out of dry red chile peppers, shallots, sesame oil, garlic, ginger, soy sauce, and Szechuan peppers) Most are eaten with rice and accompanied by condiments like chile-garlic sauce, soy sauce, green peppers marinated in vinegar, and sometimes baby onions marinated in vinegar.

Pages: 191

Publisher: Bison Books; 1st Bison Books Print. Ed edition (November 1, 1999)

ISBN: 080328375X

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