Whether you want to cook a quick and nutritious family meal or impress with a spectacular dinner party, Yan-Kit So teaches you how to chop, slice, stir-fry, steam, roast and braise fantastic authentic Chinese food.Find out how to master the equipment and techniques that will enable you to turn exotic ingredients into fabulous food. Try over 140 step-by-step recipes for all kinds of dishes drawn from China’s regional culinary traditions, from Sweet and Sour Pork to Cantonese Fire Pot and Bean Curd Puffs, with clear guidance on how to prepare and cook each dish. Get chopping – tasty results guaranteed every time!
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Biographie de l'auteur
Yan-Kit So informed and inspired generations of people who love Chinese food. A cookery expert at Leith’s School of Food and Wine, she was born in Chungshan, China and raised and educated in Hong Kong and London. She later lived and worked in India and the USA. Yan-Kit So died in 2001.
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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4.6 étoiles sur 5
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4.0 étoiles sur 5
A REAL Chinese cookbook in English!
10 décembre 2002
Par nemrac
- Publié sur Amazon.com
Format:Broché
I was delighted to find this book at my local library. I grew up in Hong Kong, the food paradise, eating real Chinese food. Most Chinese cookbooks in English disappoint me with Americanized recipies (some of the entries I don't even recognized as Chinese food!). This cookbook though, contains most all Chinese food that I enjoy eating at home. I tried making a couple items, and I can testify the authenticity of the recipes. Some of the recipes are complicated, but I can find plenty recipes that are affordable and manageable. I think it's a must-have if you like cooking your own Chinese food in America.
18 internautes sur 18 ont trouvé ce commentaire utile
5.0 étoiles sur 5
Very Good Cookbook
31 mai 2000
Par Andrew West
- Publié sur Amazon.com
Format:Broché
This cookbook provides excellent and easy to follow recipes for dishes from around China. Each recipe has a picture and useful information. The binding is of good quality, meaning you can flatten it while you're cooking without tearing it up. The dishes are oriented to authentic Chinese tastes, not Americanized junk food. The only drawback is that the recipes are English-only, without Chinese characters. Sometimes my wife (who is Chinese) cannot tell what ingredient is called for because of this.
The recipies in this cookbook tend to be slightly more fancy (and thus more time consuming)than absolutely neccesary, which can be good or bad, depending on your mood and patience. So I recommend having another, slightly simpler book for comparison, such as "Chinese Cooking" by the Wei Chuan company.
13 internautes sur 13 ont trouvé ce commentaire utile
5.0 étoiles sur 5
Best Chinese cookbook around
22 novembre 1997
Par jwang@ifspm.unizh.ch
- Publié sur Amazon.com
Format:Broché
As a Chinese who has eaten his way through incredible home-style and restaurant cooking on three continents, this is by far the best cookbook I've encountered on Chinese cuisine. The recipes are authentic and cover many of the most famous dishes (regional specialities included) familiar to real Chinese food connosieurs. The small, yet important detail of including the name of dishes in Chinese is something most Chinese cookbooks on the US market would do well in adopting. Be aware that the recipes and preparation aren't simple, a loyal reflection of the effort that goes into preparing fine Chinese dishes. Persistence will be rewarded with fine results.
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4.6 étoiles sur 5
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