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The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cookingby Eileen Yin-fei Lo
Synopses & ReviewsPublisher Comments:Eileen Yin-Fei Lo, author of award-winning cookbooks, menu developer for top Asian restaurants, and cooking teacher, presents her life's work. Reflecting on her life in food, including her childhood in Canton, China, where she learned to cook at her grandmother's side, Eileen has created an exhaustive cookbook of extensive scope. Everything about Chinese cooking has cultural significance, and much of what Eileen talks about in this book has never appeared in print before in the English language. There are more than 250 recipes in all, including many classic banquet-style recipes, quite a number presented for the first time in the traditional manner, from Peking Duck to Beggar's Chicken. Dozens of the techniques for preparing these elaborate recipes are shown in full-color photographs in the color insert as well. Eileen also includes many of her own creations, such as infused oils and rich, flavorful stocks, essential for cooks who are serious about mastering the ancient art of Chinese cooking. Everything is here: dim sum, congees, stir-fries, rice dishes, noodles, bean curd, meat dishes, and more. For anyone who loves Asian cuisines, this is the ultimate cookbook, and for cookbook lovers and aspiring food professionals, this is required reading. Synopsis:Described as the Julia Child of Chinese Cooking, Lo combines a treasure trove of 250 classic recipes with recollections about her life in Canton, China, where she learned to cook at her grandmother's side. 16-page color photo insert. Author lectures. About the AuthorEileen Yin-Fei Lo was born in Sun Tak, in Canton, China, and moved to the U.S. in 1959. She is a member of the IACP, Les Dames d'Escoffier, and the International Association of Women Chefs and Restaurateurs. She lives with her husband and Gourmet magazine columnist, Fred Feretti, in Montclair, New Jersey. Table of ContentsThe Chinese kitchen: memories of my food — The Chinese larder — The teas of China: leaves and legend — The wines of China: grains, flowers, and grapes — In the Chinese kitchen with wok and cleaver — Basics, traditions, and innovations — Classics from China's regions — Buddha jumps over the wall: a singular feast — The rice bowl — Sun tak, the cooking of my girlhood — All foods in harmony — Pork and other meats — Gifts from the water — Poultry and other fowl — Gifts from the land — Chinese breads, noodles, and dim sum — Transplanting Chinese foods in the West — Some things sweet — An afterword about wines. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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