Susie Cushner is a Boston-based photographer whose work has appeared in many books and magazines, including Gourmet and Martha Stewart Living.
Mastering the Art of Chinese Cooking : Eileen Yin-Fei Lo :
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 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.
Mastering the Art of Chinese Cooking
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. All rights reserved.
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With more than classic Chinese recipes, anyone interested in Chinese cooking will be an expert by following the authors instructions. There are plenty of extensive sidebars on such techniques as Cooking on an Electric Stove, Water Blanching, Dry Roasting, and How to Make Ginger Juice that are not only fascinating but extremely useful.
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The book is broken down in to 3 parts, the first exploring the Chinese market with an extensive glossary and basic recipes followed by 'lessons' that include classic recipes. Part Two explores regional Chinese cuisine and Part Three explores the more exotic recipes abalone, shark fin and the ubiquitous Dim Sum. Bonus recipes include such things as homemade Five Spice Powder and Sichuan Peppercorn Paste - the kinds of ingredients that have been used for centuries in China and give the cuisine its authentic and distinctive flavours.
Review quote "The only thing better than having Eileen Lo cook for you is having her teach you how.
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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. She was awarded a Silver Spoon for her life's work by Food Arts magazine in She was selected as one of a group of chefs to cook for the James Beard Awards 10th Anniversary Gala in
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