Présentation de l'éditeur
Martin Yan bas served millions of television viewers across America with what was, for many, their first Chinese cooking lesson. With impeccable skill and a vast knowledge of the cuisine, he bas demystified Chinese cooking, familiarizing Americans with ingredients and methods that were once thought too difficult or elusive to attempt at home. In Martin Yan’s feast, Yan collects all of his favorite recipes and best advice-with some exciting new dishes and tips spicing up the mix-from all seventeen years of his long-running public television series Yan Can Cook. Beginning with Appetizers and Dim Sum, Yan "woks" his fans through 275 great Chinese and Asian recipes, devoting entire chapters to Soups, Salads, Vegetables, Meat, Poultry, Seafood, and more! Recipes range from the classics, like Hot and Sour Soup, Mu-Shu Vegetables, and Home-Style Peking Roast Duck to Yan originals like Five-Spice Pork Chops and Asian Burgers.
Martin Yan’s feast would not be complete without Yan's valuable advice on technique and method, or without his signature zeal for culture and sense of humor. Whether explaining the wisdom of yin and yang, giving instructions on how to grow your own Chinese vegetable garden, or introducing Chinese beverages, Yan swings open the doors of Chinese cooking and invites readers to experience the most popular cuisine in the world.
L'auteur vu par l'éditeur
Martin Yan was born in Guangzhou, China and has always possessed a passion for cooking. He bas manifested this passion and his inimitable spirit into fifteen cookbooks and 1500 cooking shows over the last 20 years. His highly regarded public television program Yan Can Cook, is in its seventeenth year of broadcast, and has been twice honored by the James Beard Foundation-for Best TV Cooking Show in 1994 and Best TV Food Journalism in 1996. Yan is a dedicated and distinguished teacher of both professional and amateur cooking courses. He has conducted classes at both the California Culinary Academy and Johnson & Wales University from which he received an Honorary Doctorate Degree in Culinary Arts-in addition to providing instruction at numerous Chinese chef training seminars across the country. Indefatigable in all of his professional pursuits, Yan is the Chef-Consultant for United Airlines' Asian flights; a professional member of numerous culinary organizations including the Institute of Wine and Food, American Culinary Federation, Association of Chinese Cooking Teachers, and the International Association of Culinary Professionals; and a certified Chinese Master Chef.
