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Join certified Chinese Master Chef Martin Yan as he revisits Asia on an insider's tour of three memorable and inspiring cuisines. Collecting recipes from top hotels and restaurants, food stalls, and home kitchens, Martin provides yet another definitive look at Asian cuisine in all its diversity. He first visits Hong Kong—where it all started for him as a thirteen-year-old restaurant apprentice—to decipher the vastly creative wonders of this culinary crossroads. Martin then heads to Taiwan, where he uncovers a microcosm of Chinese cuisine, with elements derived from every region and style found on the mainland. Finally, Martin takes his inaugural tour of Thailand, not so much visiting the country as experiencing it in its entire splendor, culinary and otherwise. The journey takes him from Chiang Mai in the north to Bangkok, the country's heart, to the spectacular beaches of the south. The range of Martin's experiences reflects the ingenuity and diversity of the cuisine, which, simply put, is like nothing else in the world. The companion book to his latest public television show, MARTIN YAN'S ASIAN FAVORITES continues Chef Yan's comprehensive exploration of the various cultures and cuisines of Asia.· Yan Can Cook: Asian Favorites will air nationwide on public television stations continuously over the next two years.· Includes 150 recipes and over 75 food and location photos.· Martin Yan is the author of 24 cookbooks and has been the host of more than 1,750 cooking shows.· Martin Yan's books have sold over 1.5 million copies."There will be new surprises and discoveries on every corner, and new lessons about my Asian neighbors that I'm embarrassed to admit I hadn't already learned. It matters little how many years I have lived in North America. I will forever feel at home in Asia, where I can wander down to any street vendor's food cart or neighborhood restaurant and grab a bite of the same snacks or meal that fed my body and my soul while I was growing up." —From the introduction
From the Trade Paperback edition.
"synopsis" may belong to another edition of this title.
MARTIN YAN began his illustrious career as a chef'¬?s apprentice in Hong Kong and China and went on to receive certification as a Master Chinese Chef from the Ontario Restaurant Association. He holds a master'¬?s degree in food science from the University of California at Davis and an honorary doctorate from Johnson and Wales University. Seen in more than 240 markets throughout the United States and internationally in more than 70 countries, Yan Can Cook is one of the world'¬?s most watched cooking shows. The program has received two James Beard Awards for "Best Cooking Show" (1994) and "Best Television Food Journalism" (1996).
From the Trade Paperback edition.
In Yan's slightly disappointing 24th book, the celebrity chef and host of Yan Can Cook travels across Hong Kong, Taiwan and Thailand, visiting street vendors, restaurant chefs and home cooks along the way. Part travelogue and part cookbook, the volume has the feel of a package tour with an enthusiastic guide who won't linger in any single place. Taiwan, with its little-known cuisine, is, according to Yan, a lazy Susan: "Take a quick spin, and you can experience all the delights China has to offer!" Hong Kong, where he began his career as a 13-year-old restaurant apprentice, is "an international crossroad as well as a culinary hotspot," while Thailand's hotels have "a top-notch reputation for hospitality," and so on. The simplicity of Yan's recipes will appeal to readers who are intimidated by long lists of exotic-sounding ingredients; that the resulting dishes are not complexly flavored is the price to be paid for the ease of preparing them. Odd fusion dishes like Hong Kong Soft Beef Tacos (tortillas filled with shiitake mushroom, wood ear and marinated beef) and Yin-Yang Pizza (which is topped with eggplant, sesame-oil pesto, crookneck squash and canned pineapple) will probably not have wide appeal. Yan's chapter on Thailand is more conventional and, in addition to the old standards, features recipes for simplified curry pastes, which anyone who has ever spent a morning pounding spices will welcome.
Copyright 2001 Cahners Business Information, Inc.
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Book Description Ten Speed Press, 2001. Condition: New. book. Seller Inventory # M1580083714
Book Description Ten Speed Press, 2001. Hardcover. Condition: New. Never used!. Seller Inventory # P111580083714
Book Description Ten Speed Press, 2004. Hardcover. Condition: New. Seller Inventory # DADAX1580083714