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Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking Hardcover – September 29, 2015
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“[A] magisterial new book.”
—New York Times
“[A] beautiful and meticulous volume that examines the techniques one by one--stir-frying, deep-frying, saucing, braising. The recipes travel the gamut from familiar (mapo tofu) to startling (pig's skin and bean aspic), offering something for both the student and the adventurer in your kitchen.”
—T. Susan Chang, NPR.org, one of “2015's Great Reads”
“If you've wanted to cook authentic Chinese food but have felt a little put off by unfamiliar ingredients or techniques, then run, don't walk, to buy this book.”
“Red Cook blogger Kian Lam Kho focuses on basic techniques—flash-poaching, deep-frying, hang-roasting—in his first cookbook, a compendium of specialties from throughout China. Organizing recipes by technique, he shows how to master dishes from the simple (cucumber salad) to the complex (yin-yang fried tofu-skin rolls).”
—Food & Wine
“This extraordinary collection is a must-have for anyone interested in Chinese cuisine.”
—Publishers Weekly, starred review
“[A] gorgeous trove; if you owned it, you’d feel as though you’d never need another Chinese cookbook for your entire culinary life.”
“An attractive, knowledgeable yet accessible guide to cooking Chinese food, focusing on techniques from stir-frying to smoking. Kho clearly explains the differences in regional cuisines, reviews crucial cooking tools and skillfully guides Western readers through essential ingredients and dishes.”
About the Author
KIAN LAM KHO is a chef, culinary instructor, restaurant consultant, and the James Beard Award–nominated blogger behind redcook.net. He has taught at the Institute of Culinary Education and Brooklyn Kitchen. He lives in New York City.
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Top customer reviews
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I didn't need recipes for chicken or duck feet, however, scanning the index we saw the the Mapo Tofu (p211) and the Steamed Stuffed Tofu (p261) made me run out to the Kogers and purchase what we didn't have at home.
It was a welcome end to a long day and the beginning to more long missed Chinese dishes at home.
Thank you Kian Lam Kho!
We loved the Mapo Tofu using ground beef instead of pork, it was better than what we could order take out.
The Steamed Stuffed Tofu made us think we were back at Hop Kee or On Luck back in NY Chinatown.
Our Friend Duck Wong would smile on Braised Whole Duck on page 212.
The book is very well written, shares culture along with the recipes.It has brought back many happy memories of eating with the cooks and wait staff at the end of the evening.
This is a great companion to our collection of Huang Su Huei's of cookbooks from the 1970's.
The recipes reminded me of the earlier day's when I would fix equipment in my friends Chinese Restaurants, where the cooks would teach me simple things after I finished the repairs.
It is fair to say that my Wife and I enjoy the book and it's collection of recipes.
Let me know if you agree with my feeling and opinion of this great book.
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