Mastering the Art of Chinese Cooking
Chronicle Books, 18 mai 2012 - 384 pages
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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30 minutes 30 seconds ART OF CHINESE baking bamboo bean curd boil over high bok choy braised Cantonese China CHINESE COOKING coat the wok cornstarch deep-frying dim sum dough drain dried duck dumplings eggs ﬁlling ﬁn ﬁrst ﬁsh ﬂavor ﬂour foods fresh fried garlic Heat a wok heat for 30 heat to medium high heat lightly smashed Lower the heat marinade MASTERING THE ART meat mushrooms noodles NOSSEII ounces oyster sauce peanut oil pieces Pinch of white pork pounds recipe refrigerator remove rice vinegar roasted room temperature scallions serve sesame oil Shanghai Shaoxing wine shrimp Sichuan peppercorns skin slices small bowl soup soy sauce spatula steamed steamer stir to mix stir-fry strainer sweet tablespoons tablespoons peanut oil teaspoon teaspoon salt teaspoon sesame oil teaspoons sugar Turn V2 cup V2 teaspoon vegetables white pepper white smoke appears wisp of white wok over high wontons wrappers XO sauce