<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[subject results for "Cooking, Chinese — Cantonese style."]]></title><description><![CDATA[subject results for "Cooking, Chinese — Cantonese style."]]></description><link>https://gateway.bibliocommons.com/v2/libraries/sandiego/rss/search?query=%22Cooking%2C%20Chinese%20%E2%80%94%20Cantonese%20style.%22&amp;searchType=subject&amp;origin=core-catalog-explore&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Sat, 11 Apr 2026 17:43:42 GMT</lastBuildDate><item><title><![CDATA[Salt Sugar MSG]]></title><description><![CDATA["From the chef behind the groundbreaking Brooklyn restaurant Bonnie's comes 100 recipes that showcase his unique style of Chinese home cooking, a mashup of Americana and Cantonese classics, inspired by the flavors of his childhood. As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother Bonnie in the kitchen. Though he he was often embarrassed by aspects of his heritage growing up, he eventually embraced his upbringing--and his mom--as a primary source of inspiration, and even named his restaurant after her. He would go on to define his lauded culinary style through dishes that frequently defy tradition but are rooted in the Cantonese flavors of his childhood, a third-culture perspective now reflected in his debut cookbook. Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, drawing a thread from his mother's cooking to what he cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Charred Cabbage with Shrimp Paste Butter, and Ginger Congee, while others upend expectations, like Salt & Pepper Pork Schnitzel with Chinese Ranch, Crispy Sheet Pan Hong Kong Egg Noodles, and Mini Sweet & Sour Meatloaves. While these dishes may not look especially Cantonese at first glance, they certainly taste like it. Written with his wife, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese family today"-- Provided by publisher.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1854681</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1854681</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Eng, Calvin]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1854681161</comments><format>BK</format><subtitle>Recipes and Stories From A Cantonese American Home</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9780593582084&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Family Style]]></title><description><![CDATA["From award-winning fashion designer, culinary creator, and lifestyle expert Peter Som, a stunning cookbook of 100 recipes with unique and creative flavor combinations, paying homage to his identity, heritage, and family"-- Provided by publisher.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1860598</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1860598</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Som, Peter]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1860598161</comments><format>BK</format><subtitle>Elegant Everyday Recipes Inspired by Home and Heritage</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9780063347304&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Zhongguo peng ren gong yi xue yue cai jiao cheng]]></title><link>https://sandiego.bibliocommons.com/v2/record/S161C1877150</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1877150</guid><category><![CDATA[BK]]></category><category><![CDATA[chi]]></category><pubDate>Wed, 31 Jan 2024 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1877150161</comments><format>BK</format><subtitle/><language>chi</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9787111760887&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[The Nom Wah Cookbook]]></title><description><![CDATA["Tucked into a crook of Doyers Street in New York City's Chinatown, Nom Wah Tea Parlor has been serving some of the world's greatest dim sum for a hundred years.  Here are the century-old secrets and recipes behind the restaurant's legendary dishes, including giant pork bao, soup dumplings, egg rolls, chef's specials, moon cakes, and more.  Owner Wilson Tang captures a community at the crossroads, poised between respect for tradition and adaptation, as Chinatown looks to the future." -- Back cover.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1468039</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1468039</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Tang, Wilson]]></dc:creator><pubDate>Fri, 31 Jan 2020 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1468039161</comments><format>BK</format><subtitle>Recipes and Stories From 100 Years at New York City&apos;s Iconic Dim Sum Restaurant</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9780062965998&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Yang xin yang sheng Guangdong liang tang jing xuan]]></title><link>https://sandiego.bibliocommons.com/v2/record/S161C327177</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C327177</guid><category><![CDATA[BK]]></category><category><![CDATA[chi]]></category><pubDate>Fri, 31 Jan 2014 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/327177161</comments><format>BK</format><subtitle/><language>chi</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9787511342621&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Chi bian Guangdong zhi Chao Shan de yuan wei shi guang]]></title><link>https://sandiego.bibliocommons.com/v2/record/S161C328773</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C328773</guid><category><![CDATA[BK]]></category><category><![CDATA[chi]]></category><dc:creator><![CDATA[Huang, Jinglin]]></dc:creator><pubDate>Fri, 31 Jan 2014 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/328773161</comments><format>BK</format><subtitle>guang tou A Qiu dai ni pin chang gu fa Zhongguo cai</subtitle><language>chi</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9787229074715&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Zhongguo ren du ai chi de jin pai yue cai]]></title><link>https://sandiego.bibliocommons.com/v2/record/S161C332581</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C332581</guid><category><![CDATA[BK]]></category><category><![CDATA[chi]]></category><dc:creator><![CDATA[Zhi, Weitangzhu]]></dc:creator><pubDate>Fri, 31 Jan 2014 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/332581161</comments><format>BK</format><subtitle>Cantonese cuisines that every Chinese likes</subtitle><language>chi</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9787546412054&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Wok & Oriental]]></title><link>https://sandiego.bibliocommons.com/v2/record/S161C1106987</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1106987</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><pubDate>Fri, 31 Jan 2003 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1106987161</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9780752575636&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Chào tsài mei tien ching hua]]></title><link>https://sandiego.bibliocommons.com/v2/record/S161C750725</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C750725</guid><category><![CDATA[BK]]></category><category><![CDATA[chi]]></category><dc:creator><![CDATA[Yi, Xiang]]></dc:creator><pubDate>Fri, 31 Jan 1986 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/750725161</comments><format>BK</format><subtitle/><language>chi</language><image_url/></item></channel></rss>