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Mastering the Art of Chinese Cooking

by

Mastering the Art of Chinese Cooking Cover

ISBN13: 9780811859332
ISBN10: 0811859339
All Product Details

 

Synopses & Reviews

Review:

"Yin-Fei Lo's latest cookbook is visually stunning — with brush calligraphy, decorative borders, and full-page color photographs — as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditions and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Divided into three parts that can be slightly confusing ('The Market as Classroom'; 'The Market Becomes Regional'; 'The Market Particular'), the book offers recipes including popular dishes such as pot stickers, spring rolls, and General Tso's chicken, in addition to more adventurous selections including sea cucumbers braised with steamed black mushrooms. This is a gorgeous holiday gift." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

This new 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 color 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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Mike Czyzewski, October 2, 2013 (view all comments by Mike Czyzewski)
This book is amazing. Not only can it be used as a good reference for Chinese ingredients, but there are recipes galore which start with the basics, expand on them and then start delving in to regional Chinese cuisine. Because it's a general issue book, it doesn't have the encyclopedic knowledge of certain regions like you'd find with a Dunlop book, but it covers the basics very, very well. Pictures are fantastic.

The book is divided into 3 parts with "lessons" in each part. Part 1 is titled "The Market as a Classroom" and here's what you will find in Part 1:
Lesson 1: Creating a Chinese Pantry
Lesson 2: A Collection of Basics
Lesson 3: Stir-Frying
Lesson 4: Steaming
Lesson 5: Poaching in a Wok
Lesson 6: Chinese Cooking in a Pot
Lesson 7: The Barbecue
Lesson 8: Good Soups
Lesson 9: Making Sense of Noodles

That's only 1/3 of the book! Part 2 is titled "The Market Becomes Regional" and Part 3 is titled "The Market Particular." It's astounding how much is covered between the covers of this book. I've only ever made a few things from this book, but everything's gone well. I even sat there with my Taiwanese mother and we salivated at many of the delicious recipes. The writing is fine, you won't complain about the prose. As I mentioned above, PLENTY of good looking pictures. In my opinion, this is one of the more underrated Chinese cookbooks to come out in the past few years. It's well worth your time.
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Product Details

ISBN:
9780811859332
Author:
Lo, Eileen Yin-fei
Publisher:
Chronicle Books (CA)
Photographer:
Cushner, Susie
Calligrapher:
Wong, San Yan
Author:
Chroniclestaff
Author:
Lo, Eileen Yin-Fei
Author:
Chronicle Staff
Author:
Chronicle Books
Subject:
General
Subject:
Regional & Ethnic - Chinese
Subject:
Cookery, chinese
Subject:
Cooking and Food-Chinese
Publication Date:
20091031
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
384
Dimensions:
11.30x9.18x1.45 in. 4.99 lbs.

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Related Subjects

Arts and Entertainment » Music » General
Cooking and Food » Award Winners » General
Cooking and Food » Regional and Ethnic » Chinese
Humanities » Philosophy » General
Religion » Comparative Religion » General

Mastering the Art of Chinese Cooking New Hardcover
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Product details 384 pages Chronicle Books - English 9780811859332 Reviews:
"Publishers Weekly Review" by , "Yin-Fei Lo's latest cookbook is visually stunning — with brush calligraphy, decorative borders, and full-page color photographs — as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditions and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Divided into three parts that can be slightly confusing ('The Market as Classroom'; 'The Market Becomes Regional'; 'The Market Particular'), the book offers recipes including popular dishes such as pot stickers, spring rolls, and General Tso's chicken, in addition to more adventurous selections including sea cucumbers braised with steamed black mushrooms. This is a gorgeous holiday gift." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , This new 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 color 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.
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