The Chinese Kitchen - Softcover

Deh-Ta Hsiung

Softcover

ISBN 10: 1856267024 ISBN 13: 9781856267021

Publisher: Kyle Cathie, 2006

Synopsis

There's no cuisine more rich with flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today.

Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's Chinese kitchen. Entries include: Bean Sprouts - Black Bean Sauce - Chinese Cabbage - Dumplings - Eggplant - Five Spice Powder - Ginger - Lotus Root - Peanuts - Plum Sauce - Shrimp Paste - Soft-Shell Crab - Straw Mushrooms - Tofu - Tea - Wontons - Water Chestnuts and much more.

About this title

Review:

The Chinese Kitchen is equally useful whether you are selecting your first Chinese cookbook or adding to an already substantial collection. This encyclopedic volume is crammed with detailed information, recipes you know yet probably have not made at home, and color photographs from China that bring the culture and culinary interests of the country compellingly to life. Opening with a useful explanation of the fundamentals of Chinese cooking, you learn how all food is viewed for its seasonal, medicinal, and nutritional values; how color, aroma, flavor, shape, and texture must be balanced in each dish; and how today's cooking goes beyond the classic five flavors. Two-page spreads for more than 100 ingredients include the name in calligraphy and Western letters, the Latin name, and entries for how the item is grown or produced, how to judge its quality, how to store processed foods as well as fresh items, and both medicinal and culinary uses.

In the recipes, precise directions help even beginners get good results: for instance, "Cut the beef across the grain into thin slices the size of a large postage stamp." Recipes make dishes as they would be in China, so Spareribs in Sweet and Sour Sauce are pleasantly pungent without chunks of pineapple, carrot, or onion. From Fujian province, the Stir-Fried Chicken with Cilantro is a delicate combination of sliced breast and ginger, scallions, and coriander. Adventurous cooks will comfortably discover Bean Curd Skin and Asparagus Soup, a simple dish with appealing flavor. For dessert, Chinese Fruit Salad, combining fresh or canned lychees, cubed melon, and other fruits in the scooped out melon, which is nestled in crushed ice, lets you bring the care of Chinese presentation to the table easily.

Though Deh-Ta Hsiung tells little of how he traveled from Beijing, his birthplace, to London, or how he acquired his masterful command of cooking, bits of his personal history weave through The Chinese Kitchen. In all, he is a most welcome teacher. --Dana Jacobi

About the Author:

Deh-Ta Hsiung is the author of several bestselling cookbooks, and is an internationally recognized expert on Chinese food and cooking. Born in Bejing, he now lives in London.

Ken Hom is the author of several Chinese cookbooks, including Foolproof Chinese Cooking: Step by Step to Everyone's Favorite Chinese Recipes.

About this edition

• Publisher: Kyle Cathie
• Publication date: 2006
• ISBN 10: 1856267024
• ISBN 13: 9781856267021
• Binding: Paperback
• Number of pages: 240