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.
Provides popular Chinese takeout recipes for appetizers, soups, main courses, noodle and rice dishes, and desserts. Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine.
Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals.
Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China. An assortment of recipes for classic Cantonese family dishes is accompanied by an introduction to the philosophy and principles of Chinese cuisine, and advice on the techniques of Chinese cooking. Apparently, the family argued so much about the phrasing of certain recipes and techniques that the frequent quarrels nearly caused permanent rifts between mother and daughter.
Of the hundreds of recipes in the book, only one is attributed directly to Yuen Ren Chao in its entirety — Stirred Eggs. In fact, the few people in the world who are at all familiar with this cookbook today, are unfortunately familiar with it because of this one particular recipe, which — because of his verbose methodical, precision — is taught in some schools as an example of comic timing. Stirred eggs may be said to be the most everyday dish made by applying the most everyday method to the most everyday material.
Learning to stir-fry eggs is the ABC of cooking. As this is the only dish my husband cooks well, and he says that he either cooks a thing well or not at all, I shall let him tell how it is done:.
Obtain: 6 average-sized fresh eggs for this is the maximum number of eggs I have cooked at one time 3 grammes of cooking salt or, as an alternative, 4 grammes of table salt 50 c. This ingredient is optional. Either shell or unshell the eggs by knocking one against another in any order.
If, as it may very well happen, the seventh egg breaks first instead of the sixth, an expedient will be simply to use the seventh one and put away the sixth. An alternate procedure is to delay your numbering system and define that egg as the sixth egg which breaks after the fifth egg.
Be sure to have a bowl below to catch the contents. Heat the lard in a large flat-bottomed pan over a brisk fire until it the lard begins to give off a faint trace of smoke. Pour the contents of the bowl into the oil at once.
This is a charming book, with endearing bits of asides between its two authors. Bryn Plus Others. I found this interesting less for the recipes, which are written for the kitchens and groceries and palates of the s, than for the information from a Chinese woman about how Chinese meals are put together, what foods are usually served in what order, and what specialties are of different regions. I feel like it shed some light on things I have seen in older Chinese fiction, and makes me want a big chewy modern book about food culture in China, which I am sure I will find somewhere if I go looking.
This book has an interesting history, being one of the earlier books that aim to teach Americans about Chinese cooking. It also coined some of the English terms for words such as stir fry and pot stickers.
Was an enjoyable read and learned something new from the recipes, but perhaps too plain for someone who already has some ideas about Chinese cooking. Can someone write a book which covers the marvels of Chinese cooking already? Well, I guess I just have to keep looking. Best Chinese cookbook I've ever bought. Picked this up at a used book sale Friends of the Library in s, it's copyrighted in She wrote it in English and provides clear, precise directions. She also writes with humor and takes the time to explain why food is so central to Chinese culture.
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