Eight Immortal Flavors Cookbook - Secrets of Cantonese Cookery
Eight Immortal Flavors cookbook showcases recipes from the owner of Kan's Cantonese Chinese restaurant in San Francisco's Chinatown. Over 500 Cantonese recipes fill the cookbook's pages. Enjoy!
Format: Paperback, 236 pages
Copyright: 1984. Revised edition (compliments of United Bank)
Publisher: A Johnny Kan, Inc. Book
Author: Johnny Kan of Kan's restaurant in San Francisco and Charles L. Leong
Description: There is no more famous restaurant in San Francisco's Chinatown than Kan's on Grant Avenue, a justly renowned favorite for generations of visitors and natives. There was only one cookbook ever created and authorized by its founder, Johnny Kan, and this is it.
Johnny, as he affectionately was called by literally thousands of people, was known as "Mr. Chinatown" His restaurant, his manner, and his ready smile did much to spread his happy influence -- and unerring appreciation of fine food.
Eight Immortal Flavors is unique among Chinese cookbooks in that it attempts to introduce Cantonese cooking in all its variety, giving the background of each major influence, and seeking to define the essence of many traditions through the more than 500 recipes provided.
Emanating from the kitchens of the world-famous Kan's Restaurant in San Francisco, Eight Immortal Flavors discloses the secrets of a cooking tradition which has taken centuries to perfect. There are 500 recipes, including Executive Chef Sun Pui Wong's recent $10,000 prizewinner for Pineapple Chicken Salad.
In this book you will find descriptions and explanations of:
- Chinese Cooking Utensils
- The Way of the Wok
- Preliminary Food Preparation
- Cooking Methods
- Condiments, Sauces, and Ingredients
- Native Chinese Vegetables Available in the United States
Condition: Cover and interior pages are in nice condition. Front cover has two tiny staple holes.