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Yin-Fei Lo's latest cookbook is visually stunning—with brush calligraphy, decorative borders, and full-page color photographs—as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditions and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Divided into three parts that can be slightly confusing (The Market as Classroom; The Market Becomes Regional; The Market Particular), the book offers recipes including popular dishes such as pot stickers, spring rolls, and General Tso's chicken, in addition to more adventurous selections including sea cucumbers braised with steamed black mushrooms. This is a gorgeous holiday gift. (Jan.)
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"The only thing better than having Eileen Lo cook for you is having her teach you how. She takes you on an incredible journey as you build your Chinese pantry and master the basics. Eileen carefully explains the steps of every important Chinese cooking technique, while also communicating a profound respect for flavors. She is the Chinese godmother every chef wishes he had." Daniel Boulud, Chef-Owner, Daniel, Caf Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen and BarSee all Editorial Reviews
good information for my grandchildren to check the spice or receipt English name for their Chinese cooking and historyPublished 6 months ago by Susanna Kuh
This is a challenging book that is also extremely well written, especially for a cookbook. The photos and design are also beautiful.Published 6 months ago by MDOM
This review is for the kindle edition.
I think giving this e book a one star is still very generous of me! Read more
I love this book - it's full of great traditional Chinese recipes, includes directions on how to make all the base sauces, good ingredient substitution suggestions and recipes... Read morePublished 7 months ago by Michele I P Kinney
I m a cook and currently continuing my course to become a chef . I have many Chinese cook books but I feel disappointed with the book recipes, not as good as it looks It''s... Read morePublished 8 months ago by hank
This is a book for beginners. I have several Asian cookbooks and this had nothing new, and very basic recipes. Very disappointed. I got the same info from a $3 and $9. Read morePublished 8 months ago by Tamara
I have all of this author's cookbooks, and I think this is the one I would recommend to a newbie. It is very large and has great photographs. Read morePublished 13 months ago by LamFam