The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading

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Price:
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By:
William Morrow Cookbooks
  • 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.
  • Author:
    Eileen Yin-fei Lo
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.5951
    EAN:
    9780688158262
    ISBN:
    0688158269
    Label:
    William Morrow Cookbooks
    Languages:
    English
    List Price:
    $39.95
    Manufacturer:
    William Morrow Cookbooks
    Number Of Items:
    1
    Number Of Pages:
    464
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1999-12-01
    Publisher:
    William Morrow Cookbooks
    Studio:
    William Morrow Cookbooks
    Title:
    The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking
    Release Date:
    1999-11-17

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