Mastering the Art of Chinese CookingA James Beard and Julia Child Award–winning chef “takes you on an incredible journey as you build your Chinese pantry and master the basics.” (Daniel Boulud, James Beard Award–winning chef, restauranteur, and cookbook author) This masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo’s decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library. “Stunning. . . . A comprehensive and educational guide that fulfills the promise of how to master Chinese cooking.” –Publishers Weekly |
Contents
LESSON 2 A Collection of Basics | |
LESSON 4 Steaming | |
LESSON 5 Poaching in a | |
LESSON 6 Chinese Cooking in a | |
LESSON 7 The Barbecue | |
LESSON 8 Good Soups | |
LESSON 9 Making Sense of Noodles | |
THE MARKET BECOMES REGIONAL | |
LESSON 1 More Ingredients and the Sand Clay | |
LESSON 2 A New Collection of Basics | |
LESSON 3 StirFrying | |
LESSON 3 A Discussion of Breads | |
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Common terms and phrases
11/2 tablespoons 11/2 teaspoons 30 minutes 30 seconds baking bamboo bean curd Beijing boil over high bok choy Braised Cantonese Chicken Stock China coat the wok congee cornstarch deep-frying dim sum dish dough drain dried duck dumplings eggs fish flavor flour foods fresh fried garlic Heat a wok heat to medium high heat inches light soy sauce lightly smashed liquid Lower the heat marinade meat melon mushrooms ounces oyster sauce peanut oil peeled and lightly pieces Pinch of white poaching pounds recipe refrigerator remove rice vinegar roasted room temperature scallions scallops serve sesame oil Shanghai Shaoxing wine shrimp Sichuan peppercorns skin small bowl soup soy sauce spatula steamed steamer stir to mix stir-fry strainer sweet tablespoons tablespoons peanut oil tablespoons Shaoxing wine teaspoon teaspoons sesame oil teaspoons sugar Turn vegetables white pepper white smoke appears wisp of white wok over high wontons wrappers XO Sauce