Takeout Cookbooks Box Set 10 books in 1!

Volume 1 - Chinese Takeout Recipes
Introduction
	A Little Bit of History
	Ingredients
	Cooking Methods
	Tools for Chinese Takeout Recipes
Appetizer Recipes
	Classic Egg Rolls
	Pork Spring Rolls
	Vegetable Spring Rolls
	Fried Wontons
	Dumplings
	Dumplings with Peanut Sauce
	Shrimp Toast
	Garlic Spare Ribs
	Kon Tiki Bobo Meatballs
Soup Recipes
	Egg Drop Soup
	Hot and Sour Soup
	Wonton Soup
Noodle Recipes and Rice Recipes
	Singapore Noodles
	Beef Chow Fun
	Pork Chow Mein
	Chicken, Pork, and Shrimp Lo Mein
	Fried Rice
	Yang Chow Fried Rice
Pork Recipes
	Twice Cooked Pork
	Moo Shu Pork
	Shanghai Pork Chops
	Chinese Roasted Ribs
	Sweet and Sour Pork
	Pork with Snow Peas
Beef Recipes
	Beef with Garlic Sauce
	Szechuan Beef Recipe
	Beef Chop Suey
	Beef in Oyster Sauce
	Ginger Beef
	Chinese Pepper Steak
	Beef & Broccoli
	Kung Pao Beef
	Sesame Beef
	Orange Beef
Chicken and Duck Recipes
	Empress Chicken
	Moo Goo Gai Pan Recipe
	Lemon Chicken
	Crispy Duck and Pancakes
	Sesame Chicken
	Kung Pao Chicken Recipe
	General Tso's Chicken
	Orange Chicken and Vegetable Stir-Fry
	Favorite Cashew Chicken
	Sweet and Sour Chicken
	Chicken Curry
Fish and Seafood Recipes
	Shrimp with Lobster Sauce
	Salt and Pepper Squid
	Kung Pao Shrimp
	Fish with Spicy Bean Sauce
	Fish with Black Bean Sauce
	Shanghai Shrimp Stir-fry
	Cashew Shrimp Stir-fry
	Spicy Scallops in Garlic Sauce
	Cantonese Style Lobster
	Moo Shu Shrimp
	Lake Tung Ting Shrimp
Vegetarian Recipes
	Mixed Vegetables
	Egg Foo Yung
	Dry-Sautéed Green Beans
	Salt and Pepper Tofu
	Mapo Tofu
	Chinese Eggplant in Garlic Sauce
	Hunan Bean Curd
	Green Jade Vegetables
Dessert Recipes
	Fortune Cookies
	Mango Pudding
	Almond Cookies
	Chinese Doughnuts
Conclusion
Volume 2 – Thai Takeout Cookbook
Introduction
	History
	Ingredients in Thai Cuisine
	Common Tools and Equipment
	Cooking Methods
Appetizers
	Classic Spring Roll (Poh Pia Tod)
	Sesame Fried Tofu
	Peanut dipping sauce
	Fresh Summer Rolls with Tamarind Sauce
		Tamarind dipping sauce
	Thai Beef Jerky
	Curry Puff
	Crispy Chicken Wings
	Thai Fish Cake
	Crispy Fried Calamari
	Andaman Shrimp Cake
	Crab Rangoon
	Satay Chicken
Soups
	Spicy Lemongrass Soup (Tom Yum)
	Quick Coconut Soup (Tom Kha)
Salads
	Papaya Salad (Som Tum)
	Thai BBQ Beef Salad
	Thai Tofu and Chicken Salad with Peanut Dressing
		Peanut dressing
Noodles and Rices
	Chicken Pad Thai
	Chicken Pad See Ew
	Drunken Noodles (Pad Kee Mao)
	Stir-Fried Glass Noodles (Pad Woon Sen)
	Thai Fried Rice
	Pineapple Fried Rice
Chicken and Duck Main Entrées
	Easy Chicken Coconut Green Curry
	Red Curry with Chicken
	Panang Curry with Chicken
	Jungle Curry
	Tamarind Duck
Pork Main Entrées
	Thai Lemongrass Pork Chops
	Thai Barbecue Pork
	Thai Spare Ribs with Tamarind
Beef Main Entrées
	Massaman Beef Curry
	Yellow Curry with Beef
	Beef Peanut Curry
Seafood Main Entrées
	Salmon Teriyaki
	Seafood Stir-Fry with Basil
Vegetarian Main Entrées
	Thai Mushrooms and Eggplant Stir-Fry
	Steamed Mixed Vegetables and Tofu
	Vegetable Stir Fry with Green Curry Paste
Desserts
	Sweet Sticky Rice
	Banana Fritters
Conclusion
Volume 3 – Japanese Takeout Recipes
Introduction
	Ingredients in Japanese Cuisine
	Common Tools and Equipment
	Cooking Methods
	Bento Boxes
Appetizers
	Steamed Green Soybean (Edamame)
	Dumplings (Gyoza)
	Vegetarian Gyoza
	Fried Eggplant in Tempura Sauce (Agedashi Nasu)
	Japanese-Style Chicken Wings (Tebasaki)
	Marinated Runny Yolk Boiled Egg
	Stewed Pork Appetizer (Chasu)
Sushi
	Basic Steps in Making Sushi
	Sliced Raw Fish (Sashimi)
	Thick Sushi Roll (Futomaki)
	Dragon Roll
	Nigiri Sushi
	Vegetarian Nigiri
	Vegetable Maki
	Spicy Tuna Maki
	California Maki
	Smoke Salmon Philly Roll Sushi
Soups and Broths
	Basic Japanese Stock (Dashi)
	Basic Ramen (Tonkotsu and Torigara) Soup Stock
	Miso Soup
	Japanese Seafood Soup (Nabe)
Salads
	Cucumber Salad (Sunomono)
	Daikon Salad
	Seaweed (Wakame) Salad
Noodles
	Pork Bone (Tonkotsu) Ramen
	Stir Fried Thick White Noodles (Yaki Udon)
	Stir-Fried Noodles with Meat and Vegetables (Yaki Udon)
	Hotpot Beef with Noodles and Vegetables (Sukiyaki)
Teriyaki (Soy-Glazed Dishes)
	Chicken Teriyaki
	Tofu Teriyaki
	Steak Teriyaki
Hibachi and Teppanyaki (Grilled Dishes)
	Hibachi Chicken and Fried Rice
	Hibachi Vegetables and Sprouts
	Beef and Salmon Teppanyaki
Fried Rice, Rice Bowls and Pork Cutlet (Yakimeshi, Donburi and Katsu)
	Chicken Fried Rice (Yakimeshi No Tori)
	Deep-Fried Breaded Pork Cutlet (Katsudon)
	Katsu Curry
	Beef Rice Bowl (Gyudon)
	Chicken and Egg Rice Bowl (Oyakudon)
Tempura (Battered and Deep-Fried)
	Shrimp Tempura
	Mixed Vegetable Tempura
Dips, Sauces and Condiments
	Multi-purpose Sauce (Mentsuyu)
	Homemade Wasabi Paste Two Ways
	Sushi Ginger (Gari)
	Tempura Sauce
	Soy Dipping Sauce
	Spicy Dipping Sauce
	Black Garlic Oil (Mayu)
	Ponzu Sauce
Desserts
	Tempura Ice Cream
	Mochi with Sweet Bean Filling (Daifuku)
Conclusion
Volume 4 – Korean Takeout Recipes
Introduction
	A Brief History
	The Usual Ingredients
	Common Tools and Equipment
	Korean Cooking Methods
Appetizers & Side Dishes
	Fried Dumplings (Mandu)
	Steamed Tofu with Scallion Soy Sauce (Dubu Jjim)
	Kimchi
	Spicy Rice Cake (Tteokbokki)
	Kimchi Fries
	Fries with Gochujang Aioli
	Korean Pancakes with Green Onion (Pajeon)
Salads
	Sesame Crust Ahi Tuna Salad
	Bulgogi Steak Salad
Soup
	Rice Cake Soup (TteokGuk)
	Fermented Soybean Paste Soup (Doenjang Jjigae)
	Beef Short Rib Soup (Galbi Tang)
	Kimchi Soup (Kimchi Jjigae)
Rice
	Kimchi Fried Rice (Kimchi Bokkeumbap)
	Korean Rice Rolls (Kimbap)
Noodles
	Black Garlic Noodles
	Glass Noodles with Beef & Veggies (Japchae)
	Easy Bulgogi Ramen
	Fast & Easy Spicy Ramen with Rice Cake (Rabokki)
	Spicy Korean Ramen
	Noodles in Black Bean Sauce (Jajjanmyeon)
Hot Stone
	Stone Bowl (Dolsot Bibimbap)
	Vegetarian Hot Stone
Beef
	Marinated Beef BBQ (Bulgogi)
	Korean Beef Stew
	Beef Roll (Bulgogi Kimbap)
	Prime Beef Short Rib Stew (Galbijjim)
	Grilled Short Ribs (Galbigui)
	Kimchi Burger
Chicken
	Chicken BBQ (Dak Bulgogi)
	Korean Chicken Wings
	Korean Fried Chicken
	Spicy Chicken Stir-fry
	Ginseng Chicken (Samgyetang)
	Fire Chicken (Buldak)
	Chicken Teriyaki with Vegetables (Yangnyom Dak)
Pork
	Army Stew (Budae Jjigae)
	Spicy Pork BBQ (Daeji Bulgogi)
	Spicy Pork Stir-fry
	Grilled Pork Lettuce Wraps (Samgyeopsal)
Seafood
	Spicy Octopus Stir-fry (Nakji Bokkeum)
	Fishcake Stew (Eomuk Guk)
	Fried Squid (Ojjingeo Tuigim)
	Tuna Kimbap
	Spicy Seafood Stew (Jjam Bbong)
Vegetarian
	Vegetable Kimbap
	Vegetable Bibimbap
	Korean Vegetable Curry
	Kimchi & Potato Croquettes (Korokke)
	Vegan Bulgogi
Conclusion
Volume 5 – Indian Takeout Recipes
Introduction
	A Little Bit of History
	Common Ingredients in Indian Cuisine
	Tools and Equipment
Appetizer Recipes
	Vegetable Fritters (Bajji/Pakora/Pakoda)
	Deep fried Pastry Triangles (Samosa)
	Deep fried Cauliflower in Sweet and Spicy Sauce (Kolkata Gobi Manchurian)
	Stir-Fried Dill Greens (Shepuchi Bhaji)
	Paneer in Curds and Mint (Paneer Pudina Tikka)
	Tiger Prawn in Creamy Coconut Curry (Bagda Chingri Malai)
	North Indian Potato Croquettes (Aloo Tikki)
	Dumplings in Yogurt (Dahi Bara)
	Indian Fritters (Pakora) - Basic Recipe
Soup Recipes
	Spicy Soup (Mulligatawny/Mooloogoo Thani)
	Red Lentil Soup (Masoor Dal)
Bread and Snack Recipes
	Spicy Gram Flour Rollups (Khandvi, Surali Vadi, Suralichi Wadi)
	Deep fried Unleavened Bread (Poori)
	Indian Flatbread (Naan)
Lamb Recipes
	Lamb Vindaloo
	Classic Lamb Curry
	Lamb in Creamy & Spicy Sauce (Lamb Masala)
	Festive Lamb in Creamy Sauce (Lamb Korma)
Chicken
	Chicken Tikka Masala
	Tandoori Chicken - Stovetop Method
	Chicken Biryani
	Quick Chicken Curry
	Chicken Madras
	Butter Chicken (Murgh Makhan)
Fish and Seafood
	Goan Fish Curry
	Fish Skewers (Fish Tandoori Tikka)
	Mixed Seafood Curry
	Fish Biryani
	Malabar Tilapia
	Tamarind Scallops (Ambli Wara)
Vegetarian Recipes
	Classic Cheese Skewers (Paneer Tikka)
	Creamy Spinach & Fenugreek with Indian Cheese (Saag Paneer)
	Lentils in Tempered Ghee & Spices (Dal Tadka)
	Cucumber, Mint & Tomato Salad (Kachumbar/Kachumber)
	Spicy Vegetable Stew (Vegetable Masala)
	Green Chili Pickle (Achar or Mirchi-Ka-Achar)
	Mango Chutney
	Herbed Yogurt with Cucumber (Raita)
	Indian-Style Vegetable Stir-Fry (Jalfrezi)
	Spicy Pancakes with Potato Filling (Masala Dosa)
	Spiced Cauliflower & Potatoes (Aloo Gobi)
	Fresh Winter Greens with Indian Cheese (Palak Paneer)
	Lemon Rice
	Chickpeas in Tomato Sauce (Chana/Chole Masala)
Dessert Recipes
	Deep Fried Milk Dumplings in Rose Syrup (Gulab Jamun)
	Carrot Fudge (Gajar Ka Halwa)
	Traditional Indian Ice Cream (Kulfi)
	Creamy Saffron-Infused Rice Pudding (Kesari Kheer)
	Buttery Fudge Squares (Burfi/Barfi)
Conclusion
Volume 6 – Lebanese Takeout Recipes
Introduction
	History
	Ingredients in Lebanese Cooking
	Common Tools and Equipment
	Cooking Methods
Appetizers (Mezze), Dips & Sauces
	Garlic Spicy Potatoes (Batata Harra)
	Cucumber Salad (Laban bi Khyar)
	Falafel (Fried Chickpea Balls)
	Baba Ghanouj (Eggplant Dip)
	Kibbeh (Beef and Bulgur Meatballs)
	Hummus (Chick Pea Dip)
	Labneh (Yoghurt Cheese)
	Garlic Shrimp
	Grilled Halloumi Cheese
	Thyme Pie (Man'oushé bi-za'tar)
	Stuffed Grape Leaves (Abrak)
	Tahini Dip/Sauce
	Garlic Sauce (Aka Toum)
Soups
	Red Lentil Soup
	Lebanese Chicken and Vegetable Soup
Salads
	Parsley, Tomato & Onion (Tabouleh) Salad
	Lebanese Salad with Pita Crisps (Fattoush Salad)
	Lebanese Chicken (Meshwe) Salad
Sandwiches
	Basic Pita Bread Recipe
	Falafel Sandwich
	Shish Kebab Sandwich
	Chicken Shish Taouk Sandwich
	Beef Shawarma Sandwich
	Avocado, Tahini and Sumac on Toast
	Halloumi Cheese Sandwich
	Lebanese Tuna Sandwich
	Lebanese Hamburger
Lebanese Pizza (Manakeesh)
	Basic Homemade Lebanese Pizza Dough
	Spicy Meat Pizza (Lahm Bi Ajin Manakeesh)
	Lebanese Veggie & Cheese Pizza
	Cheese Manakeesh
	Lamb Pizza (Kafta Manakeesh)
Beef
	Roast Marinated Beef (Shawarma)
	Lebanese Beef Kebabs (Kofta)
	Grilled Lean Beef (Shish Kebab)
Chicken
	Roasted Marinated Chicken (Shawarma)
	Lebanese Chicken Cutlet with Citrus Sauce
	Lebanese-Style Roast Chicken
	Shish Taouk (Grilled Chicken)
Lamb
	Spicy Lamb Sausages
	Lamb Kofta
	Lamb Diamonds (Kibbeh Sinayee)
Seafood
	Lebanese Grilled Fish
	Lebanese Baked Fish
Vegetarian
	Stuffed Eggplant in Red Sauce
	Lebanese Rice with Vermicelli
	Deep Fried Vegetables (Maqaali)
	Pickled Turnip
Desserts
	Baklava
	Lebanese Cheesecake (Knafeh)
Conclusion
Volume 7 – Italian Takeout Recipes
Introduction
	History
	Ingredients
	Tools and Equipment
	Cooking Methods
Appetizers
	Mozzarella Sticks
	Deep-Fried Rice Balls (Arancini Di Riso)
	Eggplant Parmesan (Parmigiana Di Melanzane)
	Toast with Olive Oil, Garlic and Tomato (Bruschetta)
	Appetizer Platter (Antipasto Misto Italiano)
	Homemade Toasted Ravioli
Soups
	Minestrone
	Pasta and Beans (Pasta e Fagioli)
Rices
	Creamy Mushrooms Risotto
Salads
	Caesar Salad
	Italian Green Salad
	Capri’s Tomato and Mozzarella Salad (Caprese Salad)
	Antipasto Salad
	Pear Gorgonzola
Sandwiches and Bread
	Garlic Bread
	Garlic Knots
	Italian Sandwich
	Grilled Vegetables Panini
	Meatball Parmigiana Hero
Pasta
	Homemade and Handmade Pasta Dough
	Homemade Pasta Sauce (Marinara)
	Gnocchi
	Spaghetti with Meat Sauce (Bolognese)
	Spaghetti with Meatballs
	Fettuccine Alfredo
	Classic Lasagna
	Creamy Pesto Linguini
	Fettuccini Carbonara
	Seafood Linguini (Linguini al Fruiti di Mare)
	Shrimp in Spicy Sauce (Fra Diavolo)
	Pasta with Vegetables (Primavera)
	Pasta with Capers, Olives and Tomato (Puttanesca)
Pizza
	Basic Pizza Dough
	Homemade Pizza Sauce
	Cheese Pizza
	Hawaiian Pizza
	Super Meat Pizza
	Pepperoni Pizza
	Pesto Veggie Pizza
	Italian Spicy Sausage and Mushrooms Pizza
	White Pizza (Pizza Bianca) with Chicken and Broccoli
	BBQ Chicken Pizza
Chicken
	Chicken Parmigiana
	Chicken Marsala
Dessert (Dolci)
	Tiramisu
	Homemade Cannoli
Conclusion
Volume 8 – Greek Takeout Recipes
Introduction
	History
	Ingredients
	Cooking Methods
	Cooking Equipment
Appetizers
	Keftedakia - Greek Meatballs
	Dolmades - Stuffed Grape Leaves
	Spanakopita - Spinach Pie
	Tiropita - Puff Pastry Stuffed with Cheese
	Feta Fries
	Zucchini Fritters
	Fried Calamari
	Saganaki - Fried Cheese
Salads
	Marouli Salad
	Tomato Greek Salad
	Santorini Salad
	Eggplant Salad (Melitzanosalata)
	Classic Greek Salad
	Kolonaki Salad – Greek Salad with Roasted Chicken
Soups
	Avgolemono - Lemon-Chicken-Rice Soup
	Domatosoupa - Tomato Soup
Sandwiches/Wraps
	Basic Greek Pita Bread
	Chicken Gyro Pita Sandwich
	Greek Sausage Sandwich
	Pork Souvlaki Pita Sandwich
	Santorini Wrap – Grilled Vegetable and Feta Sandwich
	Greek Burger with Kefalotyri
Beef/Lamb/Pork
	Pork Souvlaki
	Beef Kebab
	Beefteki - Feta Burger
	Lamb Chops
	Classic Moussaka
	Greek-Style Stuffed Peppers
	Loukaniko - Homemade Greek Pork Sausage
	Lamb Shanks
Chicken/Poultry
	Greek-Style Grilled Chicken
	Chicken Gyro
	Baked Chicken with Rosemary and Lemon
Seafood
	Shrimp Kebabs
	Grilled Salmon
	Grilled Greek-Style Fish
	Stuffed Squid
	Grilled Octopus
Vegetables and Sides
	Baked Lemon Potatoes
	Greek-Style Mixed Grilled Vegetables
	Spanakorizo - Spinach Lemon Rice Pilaf
	Gigantes Plaki - Butter Beans Baked in Tomato Sauce
	Tzatziki - Yogurt and Cucumber Sauce
	Skordalia - Potato and Garlic Dip
Dessert Recipes
	Galaktoboureko - Creamy Custard Pastry
	Baklava
	Rizogalo - Rice Pudding
Conclusion
Volume 9 – Tex-Mex Takeout Recipes
Introduction
	Ingredients in Tex-Mex Cooking
	Common Tools and Equipment
	Cooking Methods
Appetizers, Snacks and Dips
	Queso Dip
	Classic Tex-Mex Guacamole
	Classic Tex-Mex Salsa
	Pico de Gallo
	Bean & Cheese Nachos
	Patatas Bravas
	Chili Cheese Fries
	Texas Toast
	Shrimp Diablos
Sandwiches and Wraps
	Homemade Tortillas
	Shredded Chicken Burrito
	Bean Burrito
	Chimichanga (Deep Fried Burrito)
	Beef Quesadilla
	Cheese Quesadilla
	Gorditas
	Chalupas
	Santa Fe Wrap
	Bocadito (Tea Sandwich)
	Enchiladas
	Flautas (Fried Tortilla Rolls)
Rice, Salads and Bowls
	Tex-Mex Chili Bowl
	Tex-Mex Chicken Salad
	Avocado Chicken Bowl
	Classic Mexican Rice
	Chicken, Rice and Pinto Beans Bowl
	Vegetarian Tex-Mex Rice Bowl
Soups
	Mexican Beef Soup
	Tortilla Soup
	Tex-Mex Chicken Soup
Tacos
	Basic Taco Shell
	Beef Tacos
	Veggie Tacos
	Tex-Mex Pork Tacos
	Carne Asada Tacos (Grilled Marinated Beef)
	Fish Tacos
Main Entrees
	Tex-Mex Beef Stew (Carne Guisada)
	Beef Fajitas
	Tex-Mex Pork Chops
	Fideo (Mexican Spaghetti)
	Tex-Mex Pizza
	Chicken Fajitas
	Picadillo
	Chicken & Rice Bake
	Tex-Mex Burger
Desserts
	Caramel Flan
	Churros
Conclusion
Volume 10 – Pizza Takeout Recipes
Introduction
	Just a Little History
	Useful Tools and Equipment
	Some Pizza-Making Tips
	About the Recipes in This Cookbook
RECIPES
Pizza Crusts
	Thin Crust (with Yeast)
	Thin Crust (Yeast-Free)
	Pan Pizza Crust
	Stuffed Crust
	Hand Tossed
	Gluten-Free
	Deep Dish
Sauces
	Basic Pizza Sauce
	Basic White Sauce (Béchamel)
	Marinara
	Creamy White Sauce with Garlic
	Buffalo Sauce
	Barbecue Sauce
Cheese Pizzas
	All-Cheese (Tomato-Less)
	New York Style
	Margherita
	Aglio E Olio with Cheese
	Mac and Cheese
Meat Pizzas
	Meat Overload Pizza
	Classic Pepperoni
	Meat with Bell Pepper & Mushrooms
	Barbecue Pizza
	Meat with Mushrooms, Bell Pepper & Olives
	Meatball Pizza
	Spicy Italian Sausage Pizza
	Brussels Sprouts & Pancetta Pizza
	Hawaiian Pizza
	Breakfast Sausage Pizza
	Bacon Cheeseburger
	Philly Cheesesteak Pizza
	Creamy Bacon
	Neopolitan Apollonia Pizza
	Sausage & Mushroom
	Chicago-Style Deep-Dish Pizza
	Sicilian Pizza
Chicken Pizzas
	Chicken Alfredo
	Chicken Supreme
	Barbecue Chicken
	Buffalo Chicken
	White Pizza (Pizza Bianca) with Chicken & Broccoli
Vegetarian Pizzas
	Veggie Pizza
	Pesto Veggie Pizza
	Creamy Mushroom with Spinach
	Spinach and Tomato
	Tomato Pie
	Spinach Pizza (Florentine)
Seafood Pizzas
	Steamed White Clam Pizza
	Shrimp & Garlic Pizza
Dessert Pizzas
	S’mores Pizza
	Apple Pie Pizza
Conclusion
Review
More Books by Lina Chang
Image Credits
Appendix - Cooking Conversion Charts