The world's foremost expert on Chinese cooking is back with a brand-new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. As the companion volume to the PBS series, Martin Yan's China brings the ancient country's beauty to the table with gorgeous dishes, breathtaking photographs, and fascinating information about the food, history, and culture of China. Just in time for the 2008 Olympic Games in Beijing, Yan is poised to charm and entice a new generation of readers with his expert knowledge of Chinese traditions and his flair for Asian cuisine. As always, Yan's 100 recipes introduce new flavors and techniques to the kitchen, yet are simple enough for any home cook to effortlessly embark on a culinary journey through China.
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"'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area." San Francisco Chronicle, February 20, 2008
"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 6, 2008
"One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook" San Francisco Chronicle, February 20, 2008
"Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way." Inland Valley Daily Bulletin, February 7, 2008
"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 22, 2008
About the Author
Martin Yan is the author of numerous cookbooks on Asian cuisine and the host of over 2,000 cooking show episodes, including the famed Yan Can Cook. The James Beard Award-winning chef resides in the San Francisco Bay Area.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Great book! My fav of Yan's,
By Online Junkie (Hollywood, CA) - See all my reviews
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This review is from: Martin Yan's China (Paperback)
Wonderful recipes and the photography is outstanding. I love his take on his sauces, flavored oils and most of his recipes are easy enough for the average home cook. I'm lucky to be in LA so most all the ingredients are readily available if you know where to look.I love how he takes several of the classic/basic sauces and "kicks them up a notch" adding some extra layers of flavor. I can't wait to try some of his recipes. Being Cantonese, I mostly only dined on Cantonese Chinese food, so it is great to see the many dishes from other regions of China. For the last 4-5 years, I've been trying out the flavors and foods of the other regions of China in the restaurants of So. Calif. I also enjoy the tibits of history, etiquette and the gorgeous photography showing off both both classic dishes and modern dishes and plating techniques. This is a cook book that you are really cook out of and use regularly. Really a Grand Slam home run of a Chinese cook book.
6 of 7 people found the following review helpful:
5.0 out of 5 stars
martin yans china,
Amazon Verified Purchase(What's this?)
This review is from: Martin Yan's China (Paperback)
Martin Yan's ideas on preparation of sauces in advance are wonderful, easy, and delicious. His advise on stocking your pantry is essential in preparing his recipes. My family and I have tried several recipes in this book and we find them easy and delicious.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
As Always, Amazing,
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Amazon Verified Purchase(What's this?)
This review is from: Martin Yan's China (Paperback)
I have most of Martin Yan's books and feel that he has a great style and amazing knowledge of the subject of Chinese Cooking. I have spent most of my life as a Chef and now as a Culinary Arts Instructor and find the concepts in Martin's books to be very thorough and filled with ideas that spark the imagination and a further study of the subject.
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Inside This Book
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First Sentence:
Here's a question at the top of every home cook's list: How can I obtain quality, maintain consistency, and serve dinner in less than thirty minutes? Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cook until the sauce boils, chili bean paste, chili garlic sauce, cilantro oil, canned chicken broth, black vinegar, add the cornstarch mixture, wire strainer, wood ear mushrooms, char siu, salted black beans, minced ginger, cornstarch dissolved, reserved oil, bean thread noodles, combine the broth, regular soy sauce Key Phrases - Capitalized Phrases (CAPs): (learn more)
Rich Homemade Broth, Southern China, Western China, Chinese New Year, Preserved Duck Legs, Black Bean Sauce, Silk Road, North America, Hong Kong, Northern China, Middle Kingdom, Soy-Vinegar Dipping Sauce, Northern Chinese, Yang Chow, Lugu Lake, Yunnan Province, Shrimp Mousse Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Here's a question at the top of every home cook's list: How can I obtain quality, maintain consistency, and serve dinner in less than thirty minutes? Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cook until the sauce boils, chili bean paste, chili garlic sauce, cilantro oil, canned chicken broth, black vinegar, add the cornstarch mixture, wire strainer, wood ear mushrooms, char siu, salted black beans, minced ginger, cornstarch dissolved, reserved oil, bean thread noodles, combine the broth, regular soy sauce Key Phrases - Capitalized Phrases (CAPs): (learn more)
Rich Homemade Broth, Southern China, Western China, Chinese New Year, Preserved Duck Legs, Black Bean Sauce, Silk Road, North America, Hong Kong, Northern China, Middle Kingdom, Soy-Vinegar Dipping Sauce, Northern Chinese, Yang Chow, Lugu Lake, Yunnan Province, Shrimp Mousse Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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