- Paperback: 135 pages
- Publisher: Culture & Life Publishing Company (May 30 1998)
- ISBN-10: 9576305039
- ISBN-13: 978-9576305030
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Product Details |
Product Description
From the Author
After having taught Chinese cooking to my international friends for the past twenty years, I fully realized that many foreigners deeply love and enjoy Chinese delicacies. However, most are overwhelmed by the apparent complexity of Chinese cooking procedures and preparations and hesitate to actually do the cooking. Even Chinese living in today’s hectic society share the same feeling. This book offers systematic, organized and simplified approaches on Chinese cooking. I would like to help the readers find that Chinese cooking is not difficult but delightful and enjoyable. I sincerely wish that every family will apply my cooking methods and begin to enjoy healthy and delicious Chinese food.The major objective of this book is to use simplified cooking methods to prepare excellent Chinese meals with good color, flavor, and taste. Many basic cooking techniques described in this book, such as steaming, boiling, stir-frying, and deep-frying are familiar to everyone. Complicated procedures and methods are rarely used. After reading this book, readers will be able to prepare traditional dishes, modern cuisine, home cooking, and banquets successfully. Appearance and color are a critical part of Chinese cooking. This book includes a special section on food carving and decoratives. Preparing dishes with a pleasant presentation also enhances the appetite and the dining atmosphere.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5.0 out of 5 stars (1 customer review)
5.0 out of 5 stars
Garnish Techniques and Tips Along Make This Book Standout, Feb 13 2002
By A Customer - Published on Amazon.com
This review is from: Sally Chu's Easy Chinese Cooking (Paperback)
This is a unique English/Chinese cookbook. In the forward of the book, some of the author's more prominent students (including a wife of an Ambassador) have painted her a perfectionist. And indeed, in the presentation department, Ms. Chu is in a class by herself. Most Chinese chefs focus on the three basic characteristics of good food - flavor, color and smell, but Ms. Chu also pays special attention to the garnishes to highlight the presentation and teaches the reader on how to select the best and the freshest ingredients. After all, she stresses, freshness makes the dish.The special sections of the this book include Decorative Fruit and Vegetable Carving; Glossary of Special Ingredients; Preparation of Dry Ingredients; the Selecting, Processing and Preserving of Bamboo Shoots; Processing basic Ingredients; Types pf Chicken and Cooking Styles; How to Select Seafood; and Measurement of Weight and Volume. The recipes in this book are classified in Meat, Seafood, Vegetable, Egg & Tofu, Soup and Noodles, Rice and Snacks.
The recipes in this book will turn out looking great even when you make them at home. If you are looking for recipes that are quick and easy, this book is not for you, as I have spent a lot of time trying to perfect the garnishes. But if you want to make your kitchen labor a tasty, colorful, aromatic feat and best of all, fit for a banquet table, you will find this book just what you've been searching for.
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