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From Amazon
Lo grew up in Canton (now Guangzhou). Her stories about her visits with Ah Paw, her maternal grandmother, become lessons she shares with us. Lo learned about cooking and received much wisdom from this sparrow of a woman, whose feet were bound, in the old way, when she was a child, to keep them four inches long, but who fiercely brought her daughter and granddaughter into modern times. She also taught Lo about Confucius and the ancient traditions such as the Seven Necessities of rice, tea, oil, salt, soy sauce, vinegar, and firewood.
When Lo talks about ingredients in the "Chinese Larder" chapter, she provides Chinese characters in the margin that can be photocopied so you can show them at stores to be sure you get the right ingredients. Familiar recipes in The Chinese Kitchen, from Orange Beef to Moo Shu Pork, are followed by more exotic choices such as Shrimp Stir-Fried with Garlic Cloves and Hakka Bean Curd, stuffed with dried shrimp and lightly fried. An entire chapter is devoted to Buddha Jump over the Wall, a kind of a Chinese Babette's Feast. This special recipe from the Fuzhou region requires two days to make and calls for 28 ingredients, mercifully not including the fish lips, duck gizzards and other items used in the true Fuzhou version but which Westerners generally shun. This robust, country dish, combining chicken, duck, ham, and lamb in a kind of pot-au-feu, is so alluring that supposedly the Buddha himself, a vegetarian, could not resist it. It provides insight into Chinese cooking at its most complex.
Fans of Chinese tea will delight in the chapter devoted to this revered beverage. For everyone, simply reading The Chinese Kitchen will enhance enormously the pleasure of dining out in Chinese restaurants. --Dana Jacobi
From Publishers Weekly
Copyright 1999 Reed Business Information, Inc.
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Most helpful customer reviews
3 of 3 people found the following review helpful
4.0 out of 5 stars
Difficult for the novice, but an enriching book!,
By
This review is from: Chinese Kitchen The (Hardcover)
My chinese girlfriend (I'm just a "white guy") and I have decided to start cooking chinese. She has experience with some of the dishes and techniques, my experience is is limited to knowing how to make stir-fry in a wok.This book offers no-nonsense approaches to traditional chinese dishes. No corners are cut, everything is the way the author thinks it should be (and who am I to argue?). Novice cooks beware: this book is not for you! It is a beautiful book. The art with which it was put together is stunning. Technically, it is outstanding. With illustrations and pictures of the techniques, commentary on proper techniques and cultural commentary. We are having great fun with it already. If you know how to cook, and can build up enough courage to go and make Peking Duck, this book is definitely for you. Chinese cooking is fantastic. This book makes a worthy addition to any intermediate - advanced kitchen.
3.0 out of 5 stars
I look at it from time to time.... that's about all,
By C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)
This review is from: Chinese Kitchen The (Hardcover)
The book is so-so .... with pictures for each recipe I might have given it a higher rating. There is a section in the middle of the book that has illustrations for some of the dishes and techniques, but this is not the same has having good pictures accompanying each dish in question.There is a pretty good section on ingredients and techniques in the first part of the book, but there is not much exciting about the recipes. The main reason I keep the book because the recipes that *are* provided are still pretty good and I like to have this author as a 'comparative' authority when I am researching. I don't look at it that often but I am still very glad I have it. My special quibbles with the book... The binding is crappy; I have one section that is completely detached from the spine and the book is not that old! Also ... each recipe and section had Chinese characters at the heading (along with what I take to be Cantonese pronunciation). Now, I am sure these weren't added for the benefit of unilingual Chinese speakers so I figure the inclusion is more ornamental. Personally, I would prefer that the characters not be in the stylish, handwritten sort of font. I am trying to learn Chinese script and this book was difficult to follow. I'm not sorry I bought this book when all is said and done :)
5.0 out of 5 stars
Enjoying the book immensely!,
By SB (new york, ny USA) - See all my reviews
This review is from: Chinese Kitchen The (Hardcover)
I just got the book...I was actually inspired by watching her appear as a gust on Martha Stewart - she had a quick wit, fun personality and was extremely knowledgeable about Chinese cooking. I bought her book and have really enjoyed the historical discussion of the dishes as well as in depth discussions about wine, techniques, and instruments required in the Chinese kitchen.I just made the Lemon Lobster and snow peas with mushrooms and both turned out fabulous! If the rest of the dishes are as good as these, I will keep this book as one of the important references in my library!
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