Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo, includes recipes and articles like The Cuisines of the Chiu Chow and the Hakka; Squash Pancakes; Bird's Nests; Steamed Sweet Bird's Nest Soup; Sea Cucumbers; and Sea Cucumbers Braised with Steamed Black Mushrooms.
by Eileen Yin-Fei Lo
With more than 150 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking is your guide to becoming a true authority of one of the world's oldest and most venerated cuisines. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of Guangzhou to the bustle of Chinatowns in the United States. You'll glimpse the breadth and variety of Chinese markets and learn the look, name, and flavor of authentic ingredients—vegetables, meats, and spices both exotic and familiar.
Eileen Yin-Fei Lo, the "Cantonese Julia Child," brings decades of culinary virtuosity to this new masterwork, Mastering the Art of Chinese Cooking. As she does in her popular cooking classes, Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine.
A series of easy-to-follow lessons—steam, stir-fry, poach in a wok—build skill, knowledge, and confidence.
Step-by-step brush drawings illustrate Chinese cooking techniques. Learn how to negotiate a Chinese market. Prepare your own crispy, golden Peking duck, even more delicious than one you can buy at a restaurant. Master the hand-shaping of baobing, the impossibly delicate-yet-elastic pancakes for wrapping Mu Shu Pork. From Wuxi Braised Pork Ribs to Steamed Grass Carp, breads and rice to dumplings and buns, Shredded Chicken in Red Oil to Scallion Pancakes, Mastering the Art of Chinese Cooking will fascinate and educate for years to come. Serious cooks and lovers of China will prize this authoritative, comprehensive book.
Eileen Yin-Fei Lo is an educator, chef, and author of 11 cookbooks on Chinese cuisine. She lives in New Jersey.
This page created June 2010
Copyright © 1994-2017,