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Ming Tsai chef of Blue Ginger, author, and host of Food Network's East Meets West with Ming Tsai Eileen Yin-Fei Lo, a celebrated chef and teacher of Chinese cuisine, has created an invaluable resource for authentic and delicious Chinese recipes for the world's most popular protein, deliciously demonstrating the endless and varied amount of dishes the provinces of China offer. Enjoy!
Martin Yan author of Martin Yan's Chinatown Cooking and host of Yan Can Cook It is with great pleasure that I welcome Eileen's latest cookbook. More than a collection of memorable recipes, this book has captured the cultural essence of the chicken in Chinese history.
Jacques Pepin chef, author, and cooking show host No matter how much you know about Chinese cooking, you'll learn something new from Eileen Yin-Fei Lo. I know that whenever I want to eat Chinese-style chicken, I will go directly to this well-thought-out cookbook, get inspired by its mouth-watering recipes, and cook.
Sara Moulton chef, author, and host of Food Network's Sara's Secrets Leave it to Eileen Yin-Fei Lo to reinvent chicken, the tasty bird we think we know too well. My favorite Chinese cookbook author has brought us one hundred smart new ways to look at chicken.
Corinne Trang author of Authentic Vietnamese Cooking and Essentials of Asian Cuisine Eileen Yin-Fei Lo offers historical and cultural context for dozens of delicious classic and contemporary Chinese recipes, all guaranteed to excite the palate.
Michael Batterbury founding editor, Food Arts and Food & Wine magazines Both professionals and amateurs will have difficulty deciding which of the one hundred deliciously lucid recipes in her latest volume, The Chinese Chicken Cookbook, to begin reproducing. A masterful feat that should persuade American chicken aficionados to leap from the frying pan into the wok.
Many of the recipes require a dutch oven and a boning knife (for meat from the chicken leg). There are over 100 recipes including stir fry dishes with melons.
I am particularly happy to find recipes for steamed chicken buns including the bun dough recipe and street dumplings that "were created by refugees from Shanghai who fled their city in the 1950s revolution and came to Hong Kong. They would set up portable charcoal or coal stoves in the streets and make these dumplings for people to lunch on. Later, many of these entrepreneurs went on to open restaurants."
I am collecting all of the author's titles as much for her old fashioned style as for her recipes. She makes me want to make my own pasta.
In my opinion, acquiring all of the author's cookbooks first before buying the other English language Chinese cookbooks makes an important foundation to understanding what you eat in America and how the food is cooked at home. Then proceed to the other cookbooks and hopefully to eating the more elaborate levels of Chinese cooking. I didn't pick up the author's cookbooks until very recently and only after learning that the author is from Sun Tak. I wish I had bought her books long ago.
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On many occasions you can find recipes that appear to be authentic representations of that served in their original country, yet upon closer inspection they are either a shadow of their real-life versions or they would be totally unknown of back home. A manufactured, artificial foreign dish if you will.
So authentic, where possible, not "adjusted" for the local taste is best if you can get it. Here, in what may appear to be a mixed message, the author presents many Chinese chicken recipes that assert their authentic roots whilst being presented for the American table. The title's specific reference to the American table was a little confusing, as unless the publisher was pandering to a perceived national insecurity there does not seem to be a special, overt 'American only' feel to the book.
To some the idea of an entire book dedicated to the chicken, chicken used within Chinese cookery, might seem a bit excessive, yet the lengthy introduction and veneration to the noble bird might help underline and reinforce why chicken plays an important part within Chinese cuisine. In keeping with similar books by the author, no prior knowledge or expertise of Chinese cuisine is assumed so there are many good primers about kitchen tools, the art of cooking Chinese cuisine, a look at "special" ingredients and so forth.
The recipes are split into chapters with, err, chicken... firstly as a small dish and appetiser; then soups; with rice, noodles, dumplings and bun and much more besides. From snack to feast and back again. Each recipe is accompanied by a brief introduction or scene-setter and here many useful tips and little bits of knowledge can be dispensed.Read more ›
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