Author(s): Yan-kit So
Publisher: DK ADULT
Publication Date: 2006-12-25
Pages: 224
Review: I was expecting more theory. This is just a collection of specific recipes and traditional ingredients. No learning curve here. It’s hard to make dishes out of this book on a weeknight where there isn’t much time bc the ingredient list is long and there are multiple steps… some of the dishes are also very traditional and things my mother would make but not something that I would like to eat.. but this book is still good to have on your shelf for those just in case moments!
It’s odd to see that only one review has been posted on this amazing book. It’s a great book with well written recipes, some background on the regional differences in cooking in China and explanation on ingredients and basic cooking methods (like the Chinese ‘going through the oil’ method used a lot apparently in traditional Chinese cooking but unheard of in other chinese cookbooks).
It has basic recipes for the beginner and more elaborate recipes for those who already know a bit about Chinese cuisine.
I would definately recommend it.Yan-kit’s cookbook is a celebration of authentic flavors from China, with easy-to-follow numbered steps to make cooking even easier. National favorites like Peking Duck are featured along with delicious Wonton Soup and Spring Rolls. The book is divided into “Recipes” and “Regional Menus.”
The first section explains ingredients, equipment and techniques. New cooks will love the detailed pages on how to use a Wok, Steamer and various knives like the cleaver. Step-by-step pictures take you through everything from preparing the ingredients to the final presentation.
Yan-kit also includes fun advice on what to drink with your meal, how to eat rice and how to serve a meal. Pictures of all the vegetables, dried mushrooms, bean products, herbs, spices, cereals, sauces, oils, wines, vinegars, grains and noodles is very helpful when shopping.
A few of the intriguing ingredients featured include Chinese flowering cabbage, winter melon, ginkgo nuts, Szechwan peppercorns, Tientsin fen pi made from mung beans, floral mushrooms and dried oyster.
A few of the delicious recipes include:
Steamed Scallops in the Shell
Deep-fried Wontons
Lobster with Ginger and Scallions
Kung Pao Chicken
Paper-wrapped Chicken
Willow Chicken in Black Bean Sauce
Beef with Preserved Tangerine Peel
Red Bean Paste Pancakes
The Szechwan Menu serves eight and includes delicious Silver thread buns, Lotus leaf buns, Fragrant and Crispy Duck, Hot and Sour Soup, Fragrant Shredded Pork, Dry-fried four-season beans and Pang Pang Chicken.
What is it about a delicious soup served in a beautiful bowl and enjoyed with a porcelain soup spoon? I think the recipes are even more delicious when served in something like the ASIN: B000ITZ81O set with a beautiful peony design. You may also want to look for a Cantonese Fire Pot.
Monosodium glutamate (MSG) is not an ingredient in this cookbook, so the flavors come from quality ingredients and flavorings. The classic favorites are included, but this book is a little more gourmet in appeal all while retaining an authentic appeal. The beauty of this book is that you can either select a new recipe to try for lunch or dinner or go all out and cook for a party by using the menu section.
~The Rebecca Review
Price: $20.00 Buy This Book