- Tapa dura: 384 páginas
- Editor: Chronicle Books; Edición: 01 (2 de diciembre de 2009)
- Idioma: Inglés
- ISBN-10: 0811859339
- ISBN-13: 978-0811859332
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº601.336 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
Mastering the Art of Chinese Cooking (Inglés) Tapa dura – 2 dic 2009
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Descripción del producto
"The only thing better than having Eileen Lo cook for you is having her teach you how. 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." Daniel Boulud, Chef-Owner, Daniel, Caf Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen and Bar "The only thing better than having Eileen Lo cook for you is having her teach you how. 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." Daniel Boulud, Chef-Owner, Daniel, Caf Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen and Bar
Reseña del editor
Going lesson-by-lesson, Eileen Yin-Fei Lo teaches the step by step methods for mastering Chinese cooking. With more than 100 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. 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. "Mastering the Art of Chinese Cooking" is an authoritative and comprehensive exploration of Chinese cuisine - a must-have for any serious home cook or professional chef.Ver Descripción del producto
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I have no idea how it compares to other books about learning to cook Chinese, but this is exactly what I've been wanting for years but never bothered to look for.
It's not just recipes - it's the philosophy of various kinds of Chinese cooking set in the cultural context from which it came, with lucid, informative, and fun reasonings and descriptions of what individual ingredients do, why they're used, and how they are working with the other ingredients to bring out flavors, textures, and aromas.
From the basics of how to make broth and cook rice to highly advanced dishes, she covers a huge range of styles from different geographies, and makes it all sing with her word pictures and personal stories and observations.
It's also beautifully made - this is a seriously heavy hardback book with glorious full-color photographs. A work of art by itself.
Highly recommended for anyone who wants to learn how to cook in a Chinese style, or who just wants to know more about the hows and whys of Chinese food.
I found her recommendation of specific brands particularly helpful, given that I'm not inclined to try all the different soy sauces at my Asian grocery. Even if it doesn't make much practical difference, at least I THINK I'm using the best, which makes me happy (although her recommendation on Mason jar brand might have been a bit too far). These aren't Americanized Chinese recipes, and if you want to make everything in the book some of the ingredients will be hard to come by, but really with a few relatively easy-to-find pantry items you will be set to cook most of what's in this or any Chinese cooking book.
While there are several delicious recipes in here, I don't feel it's "mastering the art" so much as it is learning several excellent Chinese dishes. I don't come away from this book feeling I know the theory behind Chinese cooking, like I've done with some of James Peterson's books on other subjects, for instance. Still, this book has plenty in it to keep me busy for quite some time.
The recipe for XO sauce deserves special mention. I've had it before but have had trouble coming across a version I could make on my own. The one in here was excellent (I don't think you're supposed to grind the peppers if you use the number she recommends, which I thought was a little unclear) and I try to make sure I have a big container of it in the fridge most of the time.