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Overview
The introduction discusses the authentic Chinese cooking techniques in detail, as well as cooking utensils -- woks, steamers, cleavers -- and their uses. Additionally, for anyone who gets dizzy shopping in a Chinese market, Eileen includes a complete glossary of Chinese ingredients, covering everything from fresh bean curd and Shanghai bok choy to Shao-Hsing wine and Chinkiang vinegar. The first chapter of recipes, "My Special Preparations," includes basic recipes and vibrant flavorings, which are called for throughout the book. Most of these -- infused Scallion Oil or White Peppercorn Oil, Ginger Juice, and Pickled Peaches -- cannot be bought in any store. The other chapters include 200 delicious yet healthy recipes for rice and noodles, fish, vegetables, chicken, beef, pork, and soups, plus a chapter of sweet dessert soups, or tong soi.Editorials
From Barnes & Noble
According to the Center for Science in the Public Interest -- the nonprofit organization that releases those terrifying studies of the fat and calorie content of restaurant meals -- a serving of Kung Pao Chicken in the average Chinese restaurant can run you the caloric equivalent of something like two Big Macs, a large order of fries, and a shake to boot. Luckily for Chinese-food lovers who've had to swear it off for health reasons, Chinese-cooking expert Eileen Yin-Fei Lo has rescued her native cuisine from forbidden status. Yin-Fei Lo writes in The Chinese Way that authentic Chinese food, as it is cooked in the various regions of the country, is almost always naturally healthy, depending as it does largely on vegetables and grains, with meat playing the role of flavorful condiment. You'll certainly never miss the fat grams in these highly flavorful and authentic recipes.Book Details
Published
February 14, 1997
Publisher
John Wiley & Sons
Pages
326
Format
Hardcover
ISBN
9780028603810