Free Ebook Mastering the Art of Chinese Cooking, by Eileen Yin-Fei Lo
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Mastering the Art of Chinese Cooking, by Eileen Yin-Fei Lo
Free Ebook Mastering the Art of Chinese Cooking, by Eileen Yin-Fei Lo
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From Publishers Weekly
Yin-Fei Lo's latest cookbook is visually stunning—with brush calligraphy, decorative borders, and full-page color photographs—as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditions and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Divided into three parts that can be slightly confusing (The Market as Classroom; The Market Becomes Regional; The Market Particular), the book offers recipes including popular dishes such as pot stickers, spring rolls, and General Tso's chicken, in addition to more adventurous selections including sea cucumbers braised with steamed black mushrooms. This is a gorgeous holiday gift. (Jan.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Review
"The only thing better than having Eileen Lo cook for you is having her teach you how. She takes you on an incredible journey as you build your Chinese pantry and master the basics. Eileen carefully explains the steps of every important Chinese cooking technique, while also communicating a profound respect for flavors. She is the Chinese godmother every chef wishes he had." Daniel Boulud, Chef-Owner, Daniel, Caf Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen and Bar
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Product details
Hardcover: 384 pages
Publisher: Chronicle Books (October 28, 2009)
Language: English
ISBN-10: 0811859339
ISBN-13: 978-0811859332
Product Dimensions:
9.4 x 1.5 x 11.4 inches
Shipping Weight: 4.9 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
61 customer reviews
Amazon Best Sellers Rank:
#50,734 in Books (See Top 100 in Books)
I really hate to give the book a 1-star rating. I own a number of Ms. Yin-Fei Lo's other books (physical copies) and like them very much, but I have to add my complaint to the others about the publisher's callous disregard for blatant typos that make the Kindle version unusable.Most obviously, none of the fractions in the ingredients list display properly. For the most part, they show up only as the "fraction line", without numbers at all, though if I recall correctly, a few do display the denominator, but without the numerators! And it's not just fractions, regular numbers separated by hyphens are also screwed up. Ingredient quantities like (what I assume should be) "4-5 quarts water" for example, display without the first two characters at all (i.e., "
I love this book (I have the hardcover and kindle editions), but unfortunately the kindle edition STILL, after over a year, does not display fractions. Why does quality control suck so badly on so many kindle books?Update: prompted by another review, I looked at the book again. It looks like they have corrected the fractions issue!!! Too bad it took so long, but i’m happy now.
Kindle version of the book has numerous errors. Does not display fractions properly, so many ingredient amounts are unknown.
This cookbook, like most of Eileen Yin-Fei Lo's cookbooks, is focused on authentic Chinese cuisine and is not a Chinese takeout cookbook. As the book does not cut corners, it includes the presence of some Chinese ingredients which may be difficult to find outside an Asian supermarket. For example, the cookbook includes a number of recipes which would be considered banquet or special occasion foods and include ingredients such as Shark's Fin and Bird's Nest. Nevertheless, this book does include a number of everyday recipes such as Ma Po Tofu and Hunan Hot and Spicy Shrimp, which can be made after a trip to the Asian foods aisle of most supermarkets, and provides useful recipes for Chinese sauces, such as XO sauce, which are usually purchased prepared. This cookbook is definitely geared toward people who are more accustomed to traditional Chinese cooking or are interested in how Chinese food is outside the local takeout place. Mastering the Art of Chinese Cooking includes a number of beautiful pictures of the prepared food and provides a taste of what Chinese home cooking can really be like.
I write this review as one who has been stir frying for many years, but never had a real Chinese cookbook, nor ever learned from anyone how to cook Chinese in an authentic way. I heard about this book on The Splendid Table podcast as a recommendation for the book to get to really learn how to cook authentic Chinese. I ordered it immediately, and holy cow, the lady on the show was right!I have no idea how it compares to other books about learning to cook Chinese, but this is exactly what I've been wanting for years but never bothered to look for.It's not just recipes - it's the philosophy of various kinds of Chinese cooking set in the cultural context from which it came, with lucid, informative, and fun reasonings and descriptions of what individual ingredients do, why they're used, and how they are working with the other ingredients to bring out flavors, textures, and aromas.From the basics of how to make broth and cook rice to highly advanced dishes, she covers a huge range of styles from different geographies, and makes it all sing with her word pictures and personal stories and observations.It's also beautifully made - this is a seriously heavy hardback book with glorious full-color photographs. A work of art by itself.Highly recommended for anyone who wants to learn how to cook in a Chinese style, or who just wants to know more about the hows and whys of Chinese food.
F I never ordered this
Great book! Really delves into some of the nuances that create genuine and successful Chinese dishes. It's also a great read to immerse yourself into some of the cultural history behind Chinese cuisine.
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