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How to Cook dishes from China
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Real & Healthy Chinese Cooking
Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research. All the secret copy cat recipes in ONE cookbook.
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China
is a very large country (the 3rd or 4th largest in area depending on
the method of calculation used and what is included), with the largest population of any
country in the world.
Each region of
China
has its own distinctive culinary style and flavors,
the regions being,
Anhui ("Hui"),
Cantonese (Yue"),
Fujian ("Min"),
Hunan ("Xiang"),
Jiangsu ("Su" or "Yang"),
Shandong ("Lu"),
Szechuan ("Chuan")
and Zhejiang ("Zhe").
There is also of course a large population of people of Chinese
descent in many other countries, and these communities have
developed both new dishes and variants on pre-existing
dishes, by adapating Chinese cooking techniques to local
tastes and ingredients.
In general, Chinese meals consist of two main elements:
- Main food
(Mandarin: Zhushi)
- Noodles, rice or steamed buns ("mantou").
- Accompanying dishes
(Mandarin: Cai - literally translated this means "vegetable")
Cai which in Mandarin means
- Accompanying dishes of meat, fish or vegetables.
Some of the most popular Chinese recipes and dishes include:
- Century egg - This is a method of preparing chicken, duck or quail eggs.
The eggs are preserved for several weeks or months in ash, clay, lime, salt,
and rice straw. As a result of chemical reactions caused in the egg during
this processing, the yolk of egg becomes dark green with a sulphur-ammonia
smell, and the white becomes a brown transparent jelly.
Century eggs can be eaten on their own as a side dish, or they can used
in an ingredient in other dishes such as porridge (congee), omelettes, etc.
- Congee - A Chinese version of porridge. It is usually made from rice,
but it can also be made from barley, cornmeal, millet or sorghum.
- Dumplings -
Steamed ("jiaozi"),
fried ("guotie"),
or boiled ("shuijiao")
dumplings. They can contain vegetables, meat, or meat and vegetables.
- Egg roll - Chopped vegetables, meat, and sometimes noodles, wrapped in dough. The dough is then dipped in an
egg wash, and finally deep-fried. Egg rolls are often eaten as appetizers, are sometimes called "spring rolls".
In the United Kingdom, the dish is sometimes known as
"pancake roll".
- General Tso's chicken -
This dish is practically unknown in China itself,
but is very
popular in Chinese restaurants in the
United States and
Canada.
It is deep fried chicken in a sweet and spicy sauce.
- Kung Po (also known "Kung Pao") chicken -
Spicy chicken. In
China,
the dish is made with Sichuan peppercorns,
Shaoxing wine, and unroasted cashew nuts or peanuts.
In the
United States and
Europe,
the dish is often westernized using locally available ingredients
and bell peppers.
- Peking duck -
This dish originates from Beijing in
China.
It is made by glazing a duck in syrup and then roasting it,
although in
in the United Kingdom,
the dish is usually known as "crispy aromatic duck" and is
prepared using aromatic spices including five-spice powder, and by frying the duck instead of roasting.
The key to eating this dish, is how it is served - the duck is carved in front of diners,
and then eaten with steamed pancakes (Mandarin: pinyin),
scallions and plum sauce.
- Soy egg - A hard-boiled egg flavored with herbs and spices,
and in
soy sauce, sugar and water,
- Wonton soup - Wontons are dumplings. There are many different varieties found in different Chinese
cuisines. In the North American Chinese cuisine, wontons are often served in a clear
broth soup.
- Xiaolongbao - Steamed buns containing meat soup, seafood or vegetables.
In the case of the meat soup containing variety, they are prepared by placing meat gelatin inside the bun before
steaming, and the heat from the steam in the cooking process turns the gelatin into soup.
Xiaolongbao can be made from raised or unraised flour - the version with raised flour are
common throughout China
(and are sometimes known as "baozi"),
whereas the version made from unraised flour are most often eaten in southern
China.
- Zongzi - Glutinous rice and a filling, wrapped in bamboo leaves and then boiled or steamed.
On this page, you will find a selection of Chinese cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| Chinese Recipes Downloads & Web Sites |
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| From ClickBank:
Click here for details | | Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research. All the secret copy cat recipes in ONE cookbook. |
|
| | From ClickBank:
Click here for details | | The Healthy, Natural, Gluten-free Chinese Vegetarian Recipes, With A Lot Of Photos To Showing The Steps Clearly. |
|
| | From ClickBank:
Click here for details | | Easy, Healthy, And Delicious Chinese Vegetarian Cookbook Package. Complete Chinese Vegetarian Guide With 400 Pages. |
|
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Directed by Mike Gidwani
Chopstick Bowl
DVD
 | Lowest New Price: $29.99*
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Click Here | - Learn the Chinese take-out cooking style
- How to make three of the most popular sauces
Product Description:
Chinese take-out has become a popular staple in American Dining. Now you can find out how to make some take-out favorites in your own kitchen. The dishes are simple and easy to follow! Unlike the regular cooking video which rush through each dish demonstration, this video has no time limits, you can see the end result and detail of each dish. There is no rush-rush, chop-chop, no lengthly instruction, no time-lapse, no talk-show host, just simple straight forward step-by-step cooking instruction - real time cooking demonstration. You can learn at your own pace. If you have trouble following, just pause and rewind, it's that simple! With this DVD, you will learn the Chinese take-out cooking style; how to prepare your meats and vegetables ingredients; how to make three of the most popular sauces, how to combine ingredients and sauces to make nearly half of the courses on the take-out menus and many more. Hosted by Sifu Chui, a Hong Kong native, shares her passion to cooking home-style Chinatown dishes. In this DVD, she researches some popular take-out restaurants and their specialty dishes, then show you how to recreate them in your own kitchen. |
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Best Film & Video Co
Released: 2002-01-01
VHS Tape
![Quick & Easy Chinese Cooking [VHS]](http://ecx.images-amazon.com/images/I/51eLz4-3AAL._SL160_.jpg) | List Price: $14.99*
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Directed by Mike Gidwani
Chopstick Bowl
DVD
 | Lowest New Price: $120.99*
*(As of 03:44 Pacific 29 Jul 2010 More Info)
Click Here | - Making Chinese take-out soups and appetizers
- Learn how to make ingredient specific dishes
Product Description:
Chinese take-out has become a popular staple in American dining. Now you can find out how to make your favorite take-out in your own kitchen. Unlike the regular cooking video which rush through each dish demonstration, this video has no time limits, you can see the end result and detail of each dish. There is no rush-rush, chop-chop, no lengthly instruction, no time-lapse, no talk-show host, just simple straight forward step-by-step cooking instruction - real time cooking demonstration. You can learn at your own pace. If you have trouble following, just pause and rewind, it's that simple! This DVD box set includes 4 DVDs from the Chopstick Bowl Chinese Take-out Cooking Series : "Soups and Appetizers", "Main Course", "Specialty Dishes" and "Noodles and Rice". "Soups and Appetizers" DVD focus on demonstrating the most popular Chinese take-out soups like egg drop and wonton soups; popular appetizers like egg roll, BBQ ribs, char siu; crispy wonton; how to fold and make egg roll and wonton wrap from scratch. "Main Course" DVD is the core of the Chopstick Bowl Series as you will learn the foundation for preparing meats, vegetables and sauces. With these building blocks in your arsenal, you'll be able to jump right in and discover how to combine components to create a growing menu of Chinese take-out dishes. "Specialty Dishes" DVD features dishes that are meat or vegetables "specific" and are non-interchangeable like Shrimp with Lobster Sauce; Double Cooked Pork, Pepper Steak; Egg Foo-Young and Garlic Shrimp. In "Noodles and Rice" DVD, you will learn the difference between the various kinds of noodles and how to cook them; how to combine different meats, vegetables and sauces with fried rice, chow mein, mei fun, lo mein and chow fun, the unique cooking techniques for cooking noodles and rice. Owning this DVD box set is like owning your very own personal "Chinese Take-Out" right at home ready to serve your take-out favorites just the way you like it 24/7. |
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Increase Video
Released: 1995-07-12
VHS Tape
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By Grace Young
Simon & Schuster
Hardcover (336 pages)
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Product Description:
The stir-fry is all things: refined, improvisational, adaptable, and inventive. It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many.For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky’s edge" means "one who uses the wok becomes master of the cooking world." And as the wok user becomes master of the cooking world, so does he become master of the stir-fry, one of the greatest techniques of Chinese cookery. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than 80 stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of such beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In honoring the traditions of her cultural ancestors who traveled the globe, Young offers delectable crossover recipes for Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese American Shrimp with Lobster Sauce. Expert home cooks and professional chefs teach you the foundations of stir-fry mastery in the modern kitchen—everything from how to choose, season, and care for a wok and the best skillet alternative; the importance of marinades and the proper technique for slicing meat and poultry for optimum tenderness; to how to select and handle Asian vegetables; ways to shortcut labor-intensive preparations; and tips on how to control heat and choose the best cooking oil. Fascinating personal portraits illustrate how stir-frying is not just a cooking technique but a vital element of China’s rich culture. With this book, Grace Young has created the authoritative guide to stir-frying, a work that is at once rewarding and beautiful, much like the technique of stir-frying itself. |
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By Fuchsia Dunlop
W. W. Norton & Company
Hardcover (395 pages)
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Product Description:
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs. |
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By Jennifer 8 Lee
Twelve
Paperback (320 pages)
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If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country. |
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By Zlata Filipovic
Penguin
Released: 2006-02-28
Kindle Edition (240 pages; 1)
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When Zlata-s Diary was first published at the height of the Bosnian conflict, it became an international bestseller and was compared to The Diary of Anne Frank, both for the freshness of its voice and the grimness of the world it describes. It begins as the day-today record of the life of a typical eleven-year-old girl, preoccupied by piano lessons and birthday parties. But as war engulfs Sarajevo, Zlata Filipovi-c becomes a witness to food shortages and the deaths of friends and learns to wait out bombardments in a neighbor-s cellar. Yet throughout she remains courageous and observant. The result is a book that has the power to move and instruct readers a world away. |
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By Grace Young
Simon & Schuster
Hardcover (256 pages)
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Click Here | - ISBN13: 9780743238274
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Product Description:
When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights. |
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By Eileen Yin-Fei Lo
Chronicle Books
Hardcover (384 pages)
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Click Here | - ISBN13: 9780811859332
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Product Description:
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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By Grace Young
Simon & Schuster
Hardcover (304 pages)
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The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes -- such as Shark's Fin Soup and West Lake Duck -- that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity. In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past. |
|
By Lauret Parkinson, Rhonda
Adams Media
Released: 2008-12-18
Kindle Edition (320 pages)
 | List Price: $14.95*
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Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything® Chinese Cookbook makes preparing authentic Chinese dishes fun and easy! From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, offers a diverse set of recipes perfect for both vegetarians and meat-eaters. Featuring delicious recipes for: - Appetizers, such as Crab Rangoon
- Soups, such as Wonton Soup
- Vegetable dishes, such as Stir-fried Baby Bok Choy
- Beef dishes, such as Mongolian Beef with Rice Noodles
- Pork dishes, such as Sweet and Sour Spareribs
- Mouthwatering fiery dishes, such as Spicy Chicken with Cashews
- Desserts, such as Sweet Baked Pineapple and Banana
The Everything® Chinese Cookbook will have you serving up tasty Chinese cuisine to tempt anyone! |
|
By Kylie Kwong
Michael Joseph Ltd
Hardcover (304 pages)
 | Lowest Used Price: $11.98*
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By Zadie Smith
Rose & Rose Associates
Paperback (448 pages)
| List Price: $19.50*
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One of the most talked about fictional debuts of recent years, "White Teeth" is a funny, generous, big-hearted novel, adored by critics and readers alike. Dealing - among many other things - with friendship, love, war, three cultures and three families over three generations, one brown mouse, and the tricky way the past has of coming back and biting you on the ankle, it is a life-affirming, riotous must-read of a book. |
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Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Eileen Yin-Fei Lo
Chronicle Books
Hardcover (384 pages)
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Click Here | - ISBN13: 9780811859332
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description:
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. |
|
By Irene Kuo
Random House Value Publishing
Released: 1996-02-17
Hardcover (532 pages)
 | List Price: $14.99*
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Illus. throughout. 6 1/8 x 9 1/4. |
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By Martin Yan
For Dummies
Paperback (360 pages)
 | List Price: $21.99*
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TV chef Martin Yan demystifies the art of Chinese cooking! In this cookbook fromt he bestselling cookbook author and star of PBS-TV's Yan Can Cook," Martin Yan puts a contemporary spin on traditional Chinese cuisine for today's home cooks. Chock-full of tips on ingredients, cookware, and techniques, this basic handbook shows how to cleave vegetables with precision, stir-fry like a pro, and prepare a full menu with ease. In this fun and friendly cookbook, readers will find: - 100 taste-tested recipes, including classic dishes, regional specialties, and modern adaptations
- Easy-to-understand instructions for cooking with or without a wok, as well as other techniques such as steaming
- Step-by-step line drawings that illustrate the foods and techniques essential to Chinese cooking
- Boxed features on Chinese customs and culture
- Shopping guidelines for ingredients and tools
|
|
By Rhonda Lauret Parkinson
Adams Media
Paperback (320 pages)
 | List Price: $15.95*
Lowest New Price: $5.97*
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Usually ships in 24 hours*
*(As of 03:44 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything® Chinese Cookbook makes preparing authentic Chinese dishes fun and easy! From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, offers a diverse set of recipes perfect for both vegetarians and meat-eaters. Featuring delicious recipes for: - Appetizers, such as Crab Rangoon
- Soups, such as Wonton Soup
- Vegetable dishes, such as Stir-fried Baby Bok Choy
- Beef dishes, such as Mongolian Beef with Rice Noodles
- Pork dishes, such as Sweet and Sour Spareribs
- Mouthwatering fiery dishes, such as Spicy Chicken with Cashews
- Desserts, such as Sweet Baked Pineapple and Banana
The Everything® Chinese Cookbook will have you serving up tasty Chinese cuisine to tempt anyone! |
|
By Nancie McDermott
Chronicle Books
Paperback (184 pages)
 | List Price: $19.95*
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Click Here | - ISBN13: 9780811859301
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Product Description:
Throw away that take-out menu and turn to one of the recipes in this wonderful new cookbook. Using readily available ingredients and a few simple techniques Quick & Easy Chinese brings the delicious flavors of Asia into anyone's kitchen. Included are many familiar restaurant classics like Cashew Chicken Hot and Sour Soup and even Fortune Cookies—all simplified for easy home cooking. With a wide range of appetizers soups entrees drinks and desserts Quick & Easy Chinese will bring everyone good fortune and good eating. |
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By Barbara Tropp
William Morrow Cookbooks
Released: 1996-04-15
Paperback (624 pages)
 | List Price: $25.00*
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This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes. |
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By Grace Young
Simon & Schuster
Hardcover (304 pages)
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The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes -- such as Shark's Fin Soup and West Lake Duck -- that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity. In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past. |
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By Fuchsia Dunlop
W. W. Norton & Company
Hardcover (395 pages)
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Click Here | - ISBN13: 9780393051773
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Product Description:
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs. |
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By Su-Huei Huang
Wei-Chuan Publishing
Paperback (96 pages)
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Bilingual: English and Chinese. |
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By Stephen Wong
Douglas & McIntyre
Paperback (140 pages)
 | List Price: $9.95*
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Make a significant difference to your health...while treating your tastebuds to fine Chinese cuisine! These Heartsmart recipes, endorsed by the Heart and Stroke Foundation of Canada, come from the kitchen of a Hong Kong-born chef, restaurant consultant, and writer--and they are scrumptious. You'll discover a whole new world of flavors, textures, and ingredients, one with a rainbow's variety of vegetables, whole grains, and limited amounts of well-seasoned meats. Several rich-tasting (but butter- and oil-free) stocks will help you get the most out of every recipe; they enhance the flavor of any ingredient, take little time, and freeze beautifully for future use. 100 easy-to-follow, lower-fat, lower-sodium dishes include such delicacies as Prawns with Cashews, Singapore Stir-Fried Noodles, Spicy Tangerine Beef, and Stir-Fried Chicken with Mango. Each one has a complete nutritional analysis, and there's a photo guide, fat-cutting secrets, simple new techniques and practical tips for everyday cooking, and information on substitutes for Chinese ingredients.
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