"Dear Eileen, I have cooked French with pleasure for forty-eight years and now that I have read your book, The Chinese Way, I have become enthusiastic about cooking Chinese. I am sure it will help me to get rid of any accumulated pounds." —Andre Soltner "As chefs in search of menu inspiration know, a new book by Eileen Yin-Fei Lo is always a mandatory buy. In her newest, she manages to hit a double bull's-eye, delivering both a superb repertory of easily cooked, complexly-flavored regional Chinese dishes, and a sophisticatedly-tasty solution for lowering intake of fats." —Michael and Ariane Batterberry Founding Editors/Associate Publishers Food Arts magazine "To live well is the definition of happiness. To dine well on Eileen Yin-Fei Lo's healthy Chinese food is the definition of divine." —George Lang The Chinese Way As anyone who has cooked it at home knows, Chinese cooking is almost inherently healthful. Traditional cooking techniques like water blanching, stir-frying, and steaming are not only healthy, they bring out the best, natural flavors in food. In Chinese cooking, oils are used minimally, marinated meats are used to flavor a dish, not dominate it, and healthful foods like vegetables, rice, and noodles are staples. With traditional, but lightened, Chinese dishes and many of the author's own creations, plus nutritional information for every recipe for calorie- and fat-gram counters, The Chinese Way is a must for anyone who loves the flavors of the Far East. Sample Recipes
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Proper Chinese cooking, asserts Eileen Yin-Fei Lo, is low in fat, unlike what we are used to finding in many Chinese restaurants. She also claims that Chinese cooking is ideal for health conscious people who enjoy good food because it is authentic. A good cook, she insists, "Rather than replace fat with something else, cooks with care to blend, compliment, balance." This care is the essence of mei doh, or good taste.
Along with sections on proper equipment, technique, and ingredients, Yin-Fei Lo gives her version of popular classics: fat-free Hot and Sour Soup, Barbecue Pork and Spare Ribs, and more. She adds twists such as sun-dried tomatoes to Noodles with Shrimp and Broccoli, and uses swordfish in a stir-fry. Other unexpected recipes are Chicken Stir-fried with Melon and Romaine Lettuce with Brown Onions. Don't miss recipes for congee, a comforting porridge finally earning appreciation outside Asian communities. With these many pleasures, Yin-Fei Lo also offers a treasure in her chapter on tong soi. The Chinese eat these lightly sweetened soups, often made with fruits, nuts, herbs, or flowers, as dessert. Because tong soi are considered tonics, they serve as a fine introduction to the increasingly popular, reputedly therapeutic side of Chinese cooking.About the Author:
A former IACP-award winner, Eileen Yin Fei Lo was born in a suburb of Canton, China, called Sun Tak, and later lived in Hong Kong. In 1959 she moved to the United States and in the early seventies began teaching Chinese cooking. Since 1976 she has worked on the cooking and nutrition staff of the China Institute of America in New York City, where she teaches regional Chinese cuisine. The author of several cookbooks, she also frequently writes on food and restaurants for publications including The New York Times and Gourmet. She has developed recipes for Food & Wine; is the Asian authority on the masthead of Food Arts, for which she writes Master Class articles; and has consulted with Four Seasons Hotels and also Shun Lee restaurants in New York City. Eileen lives in Montclair, New Jersey.
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Book Description Wiley, 1997. Hardcover. Book Condition: New. FAST SHIPPING & FREE TRACKING! The pages of this book are clean and unmarked. There is very little shelf wear. 100% Money Back Guaranteed. Bookseller Inventory # 146954
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