Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry SautÉed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America.
Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.
Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry SautÉed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.
In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout.
Why order takeout when you can take home The Shun Lee Cookbook?
"synopsis" may belong to another edition of this title.
“Michael Tong... shares with us the secrets of the pioneering Shun Lee kitchens...all the dishes we have loved and celebrated.” (Gael Greene, New York Magazine)
“The Shun Lee Cookbook is a testament to [Michael’s] passion and knowledge of his native Chinese cuisine.” (Daniel Boulud, Chef & Restaurateur)
"About this title" may belong to another edition of this title.
Book Description Book Condition: New. Gift Quality Book in Excellent Condition. Bookseller Inventory # 36SEQU000GJN
Book Description William Morrow Cookbooks, 2007. Hardcover. Book Condition: New. book. Bookseller Inventory # 0060854073
Book Description William Morrow Cookbooks, 2007. Hardcover. Book Condition: New. First. Bookseller Inventory # DADAX0060854073
Book Description William Morrow Cookbooks, 2007. Hardcover. Book Condition: New. Bookseller Inventory # P110060854073
Book Description William Morrow, New York, 2007. Hardcover. Book Condition: New. Dust Jacket Condition: New. 1st Edition. First edition 2007, first printing, number line starts with 1. Hardcover in laminated boards with DJ. Condition new, square tight and crisp book, no edgewear, no markings of any kind, no names no underlinings no highlights no bent pages, Not a reminder. DJ new, bright and shiny, no edgewear, no tears no chips, Price Not clipped. 4to, 272 pages, illustrated throughout with color plates. Bookseller Inventory # 013774
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