The Chinese Kitchen by Eileen Yin-Fei Lo
The Chinese Kitchen cookbook by Eileen Yin-Fei Lo presents recipes, techniques, ingredients, history, and memories from America's leading authority on Chinese cooking. Here inside the 452-page The Chinese Kitchen are 250 recipes from Eileen.
Format: Hardcover with dust jacket, 452 pages.
Publisher: William Morrow
Author: Eileen Yin-Fei Lo
Description: Called "the Cantonese Julia Child" by Molly O'Neill in The New York Times, Eileen Yin-Fei Lo presents her life's work, The Chinese Kitchen. From her childhood in Canton Province, China, where she first learned to cook from her grandmother, to her decades of experience as a food writer, award-winning cookbook audior, culinary teacher, and restaurant consultant, Eileen has devoted her life to the art of authientic Chinese cooking. Her vast knowledge is shared through recipes, personal stories, and history in what is surely the most important cookbook on the subject.
Eileen's recipes, more than 250 in all, begin with the classics -- Peking Duck, Beggar's Chicken, Red Cooked Pork Shoulder, and Buddha Jumps over the Wall -- all prepared in the traditional way, perfect for banquet-style presentations. Many of these recipes, although often imitated, have never before been published in authentic form in the English language.
Rice dates back more than five thousand years in Chinese cooking, and Eileen's chapter devoted to the essential grain includes stir-fries, soups, congees, and more. Other chapters offer amazing recipes such as Drunken Spareribs, Triple-Fried Crisp Beef Sichuan, Salt-Baked Shrimp, Crabs with Black Beans, and Steamed Lemon Chicken, as well as vegetarian dishes such as Stir-Fried Lotus Root, and Bean Curd with Steamed Mushrooms. Finally, there are chapters on Chinese breads, dim sum dumplings, and steamed and baked buns.
In the chapter "All Foods in Harmony," Eileen discusses the yin and yang, or hot and cool properties, that the Chinese associate with food, and how certain dishes are eaten in combination for good health. Also covered arc topics such as the teas of China -- available in hundreds of varieties -- and Chinese wines. Beginners and master Chinese cooks alike will appreciate the introductory material on kitchen tools and cooking techniques. Dozens of step-by-step photographs in the twenty-four-page color insert illustrate many of these techniques, from handcrafting dumplings to blanching widi stocks, water, and oil.
Eileen's extensive knowledge of Chinese ingredients is demonstrated in "The Chinese Larder." This alphabetically organized section offers buying and cooking advice for bean curd in all its forms, fermented black beans, preserved mustard, Chinese sausages, and much more. "Basics" includes recipes for rich stocks, flavorful infused oils, and pickled vegetables, as well as suggestions for stocking the pantry.
The Chinese Kitchen is one of those rare cookbooks that every food lover should own. If you've never used a wok or prepared a stir-fry before, this is the book you need. Even professional chefs will want to keep this authoritative reference work close at hand. Eileen Yin-Fei Lo's years of cooking experience and exhaustive research infuse every chapter, and her love for authentic Chinese cooking is unmatched. As you read and cook your way through this book, you'll share in that passion and savor her great recipes as well.
Condition: Good condition.