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Mastering the Art of Chinese Cooking
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Mastering the Art of Chinese Cooking
Unavailable
Mastering the Art of Chinese Cooking
Ebook776 pages7 hours

Mastering the Art of Chinese Cooking

Rating: 4.5 out of 5 stars

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About this ebook

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.
LanguageEnglish
Release dateMay 18, 2012
ISBN9780811878708
Unavailable
Mastering the Art of Chinese Cooking
Author

Eileen Yin-Fei Lo

Eileen Yin-Fei Lo, renowned cooking teacher, chef, and Chinese cooking authority, has been called the "Cantonese Julia Child" as well as the "Marcella Hazan of Chinese cooking." She has been written up in publications such as The New York Times, the Los Angeles Times, Saveur, Gourmet, Food & Wine, and FoodArts among others and has been a guest on NPR's Fresh Air with Terry Gross. She has appeared many times on radio and on network television and the Food Network. In addition, her writing was included in Best Food Writing of 2000. With her unparalleled knowledge of Chinese cuisine and ingredients, Lo has taught for twenty years and continues to teach and work as a restaurant consultant for clients such as Shun Lee and Ruby Foo's. She was presented with Lifetime Achievement awards at the International Festival of Food and Wine and La Celebration Culinaire Internationale. She is a member of Les Dames d'Escoffier. This is her ninth cookbook. She lives with her husband in New Jersey.

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  • Rating: 5 out of 5 stars
    5/5
    love it the best book ever>>>>>>>
  • Rating: 4 out of 5 stars
    4/5
    Brimming with lavish photography, this book is organized as a series of lessons which expand your abilities in logical increments. Many of the recipes and techniques mirror those found in Kuo's classic (and sadly out of print) "Key To Chinese Cooking," and while the latter has a broader range of preparations, the slightly narrower focus of this book may make it preferable as a (still surprisingly thorough) introduction to the cuisine.

    You come away from the book with a better understanding of the tools, the ingredients, and most importantly, the principles of Chinese cooking - while I think a survey course in any subject as wide ranging as this will inevitably suffer certain weaknesses, this is probably the best available all-in-one Chinese cookbook in English I've encountered. This is not simply a reference - cooking your way through each section with devoted study will reap many rewards. That said, I am more likely to incorporate Fuchsia Dunlop's or Grace Young's ideas into my every-day preparations.

    1 person found this helpful

  • Rating: 5 out of 5 stars
    5/5
    bad