By Martin Yan
Martin Yan, renowned public-television chef, author, and teacher has encouraged millions of Americans to explore the exciting world of Chinese cooking. His critically acclaimed series Yan Can Cook, was the first program to truly demystify Chinese cooking by familiarizing viewers with techniques and ingredients once thought too complicated or obscure to try at home. His previous books, including Martin Yan's Asia, Martin Yan's Culinary Journey Through China, and Martin Yan's Feast have sold over half a million copies combined and continue to bring the best of Chinese cooking right to the American home kitchen.
Martin Yan's Invitation to Chinese Cooking provides a new selection of simple and delicious recipes for the home cook. These savory recipes are designed for beginners who may be unfamiliar with preparing Chinese food in the home. Martin Yan makes Chinese cooking fun and easy with personal anecdotes, a full color glossary of the essential ingredients, and step by step explanations of the techniques necessary to prepare mouthwatering Chinese food.
Yan's contemporary spins on traditional Chinese dishes are easy to prepare and fit perfectly into today's healthy lifestyle. With less fat, less red meat, and an emphasis on fresh ingredients, Yan's recipes take full advantage of fresh produce and the superb convenience foods readily available at Chinese markets. You too can create culinary masterpieces that will thrill your taste buds, trim your waistline, and delight your guests.
Martin Yan was born in China and has a lifelong passion for the cuisine of his native country. For more than twenty years, his 1500 shows have made mouths water and impressed critics. He's also an accomplished and dedicated teacher at the California Culinary Academy, Johnson and Wales University, and countless chef-training seminars across the country. With sixteen previous cookbooks in print, Martin Yan is one of the most respected chefs in the world.
Martin Yan's Invitation to Chinese Cooking
By Martin Yan
Bay Books, 1999
240 pages, 138 recipes, 50 plus color photographs
Information provided by the publisher.
This page created September 2000
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