Secrets from a Chinese Kitchen presents exquisite Chinese recipes in a collection outstanding for its variety and balance, its use of fresh ingredients, and its flavor-enhancing techniques. Regional dishes, such as Crispy Five Spice Chicken Legs and aromatic Dry Tossed Chili Prawns, are clearly described and linked to evocative travel notes. All of the recipes are presented by the techniques used to make them, such as steaming and stir-frying, and the special secrets” that accompany each dish ensure their authenticity.
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This outstanding new series of international cookbooks reveals tried and tested “secrets” that have been passed down from generation to generation — tips and techniques that are the key to authentic home cooking. With 100 recipes per volume, these books are designed to form an essential kitchen library of the world’s cuisines.About the Author:
Jenny Lo (chef) and her sister Vivienne (writer) absorbed their interest in food as part of their family history. Food was a link to a time before the Revolution, their grandfather's house in China and family life as it was then. Their collective memories of their father's cooking are the original source of their interest and way of cooking. Jenny has worked closely with well-known Chinese chefs for over ten years and was her father's editorial assistant on his cookery books for fifteen years. She has opened her own restaurant, The Teahouse in London. Vivienne has studied Chinese Medicine and has also been involved in the management of The Teahouse and both sisters have already co-authored for 150 Recipes from the Teahouse.
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