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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Chinese
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    How to Cook dishes from China


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    Real & Healthy Chinese Cooking

    Real & Healthy Chinese Cooking

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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:
    1. Main food (Mandarin: Zhushi) - Noodles, rice or steamed buns ("mantou").

    2. Accompanying dishes (Mandarin: Cai - literally translated this means "vegetable") Cai which in Mandarin means - Accompanying dishes of meat, fish or vegetables.
    Chinese food

    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".

      Egg rolls

    • 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.

      Kung Pao chicken

    • 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.

      Wonton 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.

      Xiaolongbao

    • Zongzi - Glutinous rice and a filling, wrapped in bamboo leaves and then boiled or steamed.


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    500+ Healthy Chinese Recipes in 5 minutes

    500+ Healthy Chinese Recipes in 5 minutes

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    Contains all the recipes that everyone needs for healthy and balanced eating. This unique 530-page cookbook contains:
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    • Hundreds of killer cooking tips and techniques used by professional Chinese chefs
    • Insider secrets how 12,800 people worldwide improve their health by cooking healthy food
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    Vegetarian Recipe: The Chinese Way

    Vegetarian Recipe: The Chinese Way

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    The Healthy, Natural, Gluten-free Chinese Vegetarian Recipes, With A Lot Of Photos To Showing The Steps Clearly.

    Quick Easy Chinese Vegetarian Cooking

    Quick Easy Chinese Vegetarian Cooking

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    Quick and Easy Chinese Vegetarian Cooking is your complete Chinese cookbook guide that shows you how to cook delicious and healthy Chinese vegetarian recipes that will spice up your current diet, and can help to improve your diet and health.



    Chinese Cooking DVDs

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    The Stir-Fry Dance-Dry-Heat Cooking with Fat

    The Great Courses
    Released: 2014-11-01
    Amazon Video (Nonfiction - Instructional)

    The Stir-Fry Dance-Dry-Heat Cooking with Fat
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    Chinese BBQ

    Cooking Channel
    Released: 2013-02-28
    Amazon Video (Reality TV)

    Chinese BBQ
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    Sauteed Chinese yam

    Attain
    Released: 2016-01-02
    Amazon Video (Food and Wine - Healthy Cooking)

    Sauteed Chinese yam
     

    Yin and Yang of Classical Chinese Cuisine

    The Great Courses
    Released: 2014-11-01
    Amazon Video (Nonfiction - Educational)

    Yin and Yang of Classical Chinese Cuisine
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    Chinese Cookbooks

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    Every Grain of Rice: Simple Chinese Home Cooking

    By Fuchsia Dunlop

    W. W. Norton & Company
    Hardcover (352 pages)

    Every Grain of Rice: Simple Chinese Home Cooking
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    Product Description:

    2014 James Beard Award Winner in the International Category

    “A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”―David Chang, Momofuku

    Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

    Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. 150 color photographss

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites

    By Naomi Imatome-Yun

    Rockridge Press
    Paperback (150 pages)

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
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    Product Description:
    All the Recipes You Need to Enjoy Comforting Chinese Food at Home

    Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

    The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:
    • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton 
    • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies 
    • Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) 
    • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat 
    If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

    Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

    Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

    By Grace Young

    Taunton Press
    Released: 2010-05-04
    Hardcover (336 pages)

    Stir-Frying to the Sky s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
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    Product Description:
    Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious.

    The stir-fry is all things: refined, improvisational, adaptable, and inventive. 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—and is the key to quick and tasty meals.

    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 eighty 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 beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

    All Under Heaven: Recipes from the 35 Cuisines of China

    By Carolyn Phillips

    Ten Speed Press
    Released: 2016-08-30
    Hardcover (524 pages)

    All Under Heaven: Recipes from the 35 Cuisines of China
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    A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.

    Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.

    Los Angeles Times: Favorite Cookbooks of 2016

    Cook Korean!: A Comic Book with Recipes

    By Robin Ha

    imusti
    Released: 2016-07-05
    Paperback (176 pages)

    Cook Korean!: A Comic Book with Recipes
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    • Ten Speed Press
    Product Description:
    Picture It: You Can Master Korean Cooking
     
    Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one- to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.

    In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike who want to try their hand at this wildly popular cuisine.

    — NPR, Best Books of 2016

    The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home

    By Diana Kuan

    Books
    Released: 2012-12-11
    Hardcover (208 pages)

    The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
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    • Ballantine Books
    Product Description:
    America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
     
    But what if you didn’t have to eat your favorites out of a container? 
     
    In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to
     
    • stock your pantry with ingredients you can find at your local supermarket
    • season and master a wok for all your Chinese cooking needs
    • prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions
    • wrap egg rolls, dumplings, and wontons like a pro
    • steam fish to perfection every time
    • create vegetarian variations that will please everyone’s palate
    • whip up delectable sweet treats in time for the Chinese New Year
     
    The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!

    Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:
     
    • Cold Sesame Noodles
    • Kung Pao Chicken
    • Classic Barbecue Spareribs
    • Beef Chow Fun
    • Homemade Chili Oil
    • Hot and Sour Soup
    • Chinatown Roast Duck
    • Moo Shu Pork
    • Dry-Fried String Beans
    • Black Sesame Ice Cream
    • And of course, perfectly fried Pork and Shrimp Egg Rolls!

    “Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook

    Land of Plenty: A Treasury of Authentic Sichuan Cooking

    By Fuchsia Dunlop

    W W Norton Company
    Hardcover (395 pages)

    Land of Plenty: A Treasury of Authentic Sichuan Cooking
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    • W W Norton Company
    Product Description:

    "It is a very long time since I saw a book which is so patently an absolute 'must.'"―Alan Davidson, author of The Oxford Companion to Food

    The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes.

    Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school, the Sichuan Institute of Higher Cuisine. Now she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes.

    Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe

    Land of Fish and Rice: Recipes from the Culinary Heart of China

    By Fuchsia Dunlop

    W W Norton Company
    Released: 2016-10-18
    Hardcover (368 pages)

    Land of Fish and Rice: Recipes from the Culinary Heart of China
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    • W W Norton Company
    Product Description:

    “Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” ―Julia Moskin, New York Times

    The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions. 116 photographs

    The Food of Taiwan: Recipes from the Beautiful Island

    By Cathy Erway

    imusti
    Released: 2015-03-24
    Hardcover (256 pages)

    The Food of Taiwan: Recipes from the Beautiful Island
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    • Houghton Mifflin
    Product Description:
    Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food

    While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.

    Korean Food Made Simple

    By Judy Joo

    Houghton Mifflin
    Released: 2016-05-03
    Hardcover (288 pages)

    Korean Food Made Simple
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    • Houghton Mifflin
    Product Description:
    125 simple Korean recipes from the host of the Cooking Channel television show of the same name

    In Korean Food Made Simple, Judy Joo, host of the Cooking Channel’s show of the same name and Food Network regular, brings Korean food to the masses, proving that it’s fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judy’s bold and exciting recipes are go-tos for making it at home. 
     

    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.

    Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao

    By Bee Yinn Low

    Tuttle Publishing
    Released: 2011-09-10
    Hardcover (144 pages)

    Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao
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    • Used Book in Good Condition
    Product Description:
    Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook!

    Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints.

    Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste—but were a lot less work!

    In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia.

    Favorite Chinese recipes include:
    • Crispy Shrimp Dumplings
    • Kung Pao Chicken
    • Sweet-and-Sour Pork
    • Homestyle Chow Mein Noodles
    • Mongolian Beef
    • And many more…
    Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.

    Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking

    By Kian Lam Kho

    imusti
    Released: 2015-09-29
    Hardcover (368 pages)

    Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking
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    • Random House USA Inc
    Product Description:
    Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine's fundamental techniques.
     
    Winner of the 2016 IACP Julia Child First Book Award

    Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques--such as pan-frying, oil steeping, and yin-yang frying--and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. 

    Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso's Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.

    Every Grain of Rice: Simple Chinese Home Cooking

    By Fuchsia Dunlop

    W. W. Norton & Company
    Hardcover (352 pages)

    Every Grain of Rice: Simple Chinese Home Cooking
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    Product Description:

    2014 James Beard Award Winner in the International Category

    “A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”―David Chang, Momofuku

    Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

    Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. 150 color photographss

    The Key to Chinese Cooking

    By Irene Kuo

    Knopf
    Released: 1977-09-12
    Hardcover (532 pages)

    The Key to Chinese Cooking
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    Product Description:
    Illus. throughout. 6 1/8 x 9 1/4.

    Mastering the Art of Chinese Cooking

    By Eileen Yin-Fei Lo

    Chronicle Books
    Hardcover (384 pages)

    Mastering the Art of Chinese Cooking
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    • Used Book in Good Condition
    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.

    Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

    By Katie Chin

    Tuttle Publishing
    Released: 2016-04-26
    Hardcover (160 pages)

    Katie Chin s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother s Kitchen
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    Product Description:
    "Katie Chin has done us all a huge favor: she's provided us with recipes for so many of the Chinese dishes we always wanted to cook but have never had clear and easy instructions to prepare…Thank you Katie Chin!" —Martha Stewart

    Home chefs will enjoy preparing these Chinese home cooking-inspired dishes with this easy-to-follow Chinese cookbook.

    Author Katie Chin's love of cooking blossomed at an early age—watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants. Born in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom's passion and talent, and has become a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on. Katie is eager to share her mother's food legacy with you in this book—an homage to Leeann's mastery of all that Chinese cooking has to offer.

    This treasury of family recipes includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she herself learned from her mother in China. Some dishes reflect Leeann's Chinese-American childhood or are recipes which Katie and Leeann developed while together. Others are creations that Katie has developed more recently. Woven throughout the book are fond memories and anecdotes from Katie's childhood, always involving cooking and eating with her mom.

    Katie Chin's Everyday Chinese Cooking is a celebration of Leeann Chin's amazing mastery of the complete array of flavors and techniques in Chinese cuisine, and her unique ability to make them accessible to Westerners. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home.

    Favorite Chinese recipes include:
    • Firecracker Shrimp
    • Mu Shu Pork
    • Peking Duck Summer Rolls
    • General Tso's Chicken
    • Tangerine Beef
    • Hoisin Lacquered Ribs
    • Tea-Smoked Sea Bass
    • Banana Wontons
    • Five Spice Chocolate Cake
    • And many more…

    Let yourself be inspired by the exquisite flavors of Leeann and Katie Chin's signature Chinese cuisine!

    The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home

    By Diana Kuan

    Books
    Released: 2012-12-11
    Hardcover (208 pages)

    The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
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    • Ballantine Books
    Product Description:
    America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
     
    But what if you didn’t have to eat your favorites out of a container? 
     
    In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to
     
    • stock your pantry with ingredients you can find at your local supermarket
    • season and master a wok for all your Chinese cooking needs
    • prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions
    • wrap egg rolls, dumplings, and wontons like a pro
    • steam fish to perfection every time
    • create vegetarian variations that will please everyone’s palate
    • whip up delectable sweet treats in time for the Chinese New Year
     
    The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!

    Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:
     
    • Cold Sesame Noodles
    • Kung Pao Chicken
    • Classic Barbecue Spareribs
    • Beef Chow Fun
    • Homemade Chili Oil
    • Hot and Sour Soup
    • Chinatown Roast Duck
    • Moo Shu Pork
    • Dry-Fried String Beans
    • Black Sesame Ice Cream
    • And of course, perfectly fried Pork and Shrimp Egg Rolls!

    “Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites

    By Naomi Imatome-Yun

    Rockridge Press
    Paperback (150 pages)

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
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    Product Description:
    All the Recipes You Need to Enjoy Comforting Chinese Food at Home

    Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

    The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:
    • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton 
    • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies 
    • Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) 
    • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat 
    If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

    Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

    Chinese Takeout Cookbook: Your Favorites Chinese Takeout Recipes To Make At Home (Takeout Cookbooks Book) (Volume 1)

    By April Kelsey

    CreateSpace Independent Publishing Platform
    Paperback (114 pages)

    Chinese Takeout Cookbook: Your Favorites Chinese Takeout Recipes To Make At Home (Takeout Cookbooks Book) (Volume 1)
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    Product Description:
    Chinese Takeout Cookbook : Your Favorites 50 Chinese Takeout Recipes To Make At Home ( Including BONUS : 25 Chicken Recipes - 3 Step or Less ) Chinese food is one of the most popular cuisines in the world. Chinese takeout restaurants can be found everywhere on the planet. All major cities have their Chinatown, and more and more supermarkets carry Asian ingredients, making it easier to cook authentic Chinese dishes. it be amazing to make your favorites Chinese dish a home? Chinese cooking involves fresh ingredients, mixing delicate flavors and spices, and cooking techniques that are specific this cuisine. Learning to make your favorite Chinese takeout dish is easier than you might think. With the right ingredients, great recipes and step-by-step instructions, it can’t be easier than that. And that is what you will find in Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home! No need to order anymore, just gather your ingredients and cooking tools, and start cooking! Inside find: Scroll back up and click the BUY NOW button at the top right side of this page for an immediate download!

    An Encyclopedia of Chinese Food and Cooking

    By Wonona W. Chang & Helene W. Kutscher

    Crown Publishers
    Released: 1989-10-03
    Hardcover (534 pages)

    An Encyclopedia of Chinese Food and Cooking
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    • An Encyclopedia of Chinese Food and Cooking


     
     


     
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