Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
+ $3.75 shipping
Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking Hardcover – September 29, 2015
|New from||Used from|
See the Best Books of 2018 So Far
Looking for something great to read? Browse our editors' picks for the best books of the year so far in fiction, nonfiction, mysteries, children's books, and much more.
“[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.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
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.
The types of recipes in this cookbook are for the types of dishes that you might find in a fine Chinese restaurant. Many of them are something quite special and better than the typical versions that one might eat at any small restaurant in China. Instead, these are the sort of dishes that would be available at an expensive restaurant or hotel. However, I should emphasize that the dishes are not so difficult. It just means that you may have to stock your cupboards with some extra spices and sauces (no big deal).
For those who are looking for the very simple dishes that one might find in anyone's home in China, I would recommend "The Cultural Revolution Cookbook." That book does not have dishes that are so elegant and special, but they are more authentic to the type of simple home cooking found in kitchens all across China. Many of those recipes have only like 3-4 ingredients, and no special preparation, just as we would see from farmers out in the countryside. There is something beautiful about that type of simplicity too.
For those who want to try making some really great and special Chinese dishes, including learning all sorts of neat techniques, I recommend this book. For those who just want to learn simple dishes for home cooking, I recommend "The Cultural Revolution Cookbook." Each book has its domain and does its thing perfectly.
Finally, Kian Lam Kho's enthusiasm and passion for cooking really shine through in this book. The author genuinely cares about teaching you in the very best possible way, and teaching you everything you would need to know about the techniques and reasons behind everything. It's really an unbeatable comprehensive introduction to Chinese cooking.
I can see how this layout would benefit an experienced cook trying to improve his/her skills using very specific cooking method, such as Flash-Frying or Dry-Frying. To me, it’s not optimal because I would rather sort through recipes by geographic region or type of food.
Nonetheless, this book deserves a 5-stars because of the excellent content.
Please note: This is NOT American-Chinese cuisine. I found some recipes such as Kung Pao Chicken, General Tso, and Stir-Fry Beef, which should be palatable for most people. However, this is an authentic Chinese cookbook, including recipes for Rabbit, Squab, Carp, Eel, Beef Tripe, Pig Stomach, Pork Liver and Kidney, Pig Feet, Squid, etc. Most of these recipes I would never make for myself, but it’s a nice resource to have.
If you purchase this cookbook looking for American-Chinese cuisine, you may be disappointed.