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From Amazon
Each chapter opens with an essay intertwining biographical stories with information about Chinese food and healing. The blending of culinary information and cultural observations is powerfully realized, perhaps because Young shows old-fashioned respect along with a contemporary perspective. The result is both affectionate and enthralling. You can vividly picture the meticulous choreography as her parents make dinner in their tiny kitchen, reaching over steaming pots and rushing the steaming food to the table.
Young delves into the hows and whys of Cantonese home cooking, with particular attention to technique and ingredients: Chinese broccoli with flowers should be avoided because the bright yellow blossoms indicate the stalks are too old. Steaming is valued because it draws out the intense flavors near the bone in chicken, fish, and meat, leaving them tender and moist.
Many dishes are elementally simple. Hot-and-Sour Soup is fired solely by aromatic white pepper. White Chicken is perfumed just with ginger and garlic. Some choices are quick and easy, as in stir-fried Bean Sprouts, while others require long and elaborate preparation, like savory Rice Tamales stuffed with pork, Chinese sausage, and duck egg yolks and wrapped in bamboo leaves. Anyone who enjoys eating Chinese food or has experienced the generational differences in immigrant families will get lost in The Wisdom of the Chinese Kitchen. --Dana Jacobi
From Publishers Weekly
Copyright 1999 Reed Business Information, Inc.
THE FOLLOWING ARE EVERYDAY RECIPES that my parents have always cooked for family meals. Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars
Highly recommended,
By
This review is from: The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing (Hardcover)
I found this to be an excellent book, not just for its recipes but for its intimate and personal anecdotes. I recently gave birth and my mother had cooked for me to help in my recovery. As a Canadian born Chinese, I had little understanding of what my mother was making for me and the reasons why. She tried to explain to me but I reverted to my childhood responses of skepticism. This book helped me to put her recipes into a cultural and nutritional context and helped to bridge the cultural divide between me and my mom.It was well illustrated in terms of showing the ingredients but it lacked enough images of the actual dishes themselves.
1 of 1 people found the following review helpful
4.0 out of 5 stars
Good Chinese cooking book,
By
This review is from: The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing (Hardcover)
My wife and I came from Hong Kong a LONG time ago and we miss a lot of the Chinese dishes. We found most of them in this book and we had been using it quite often. The instruction is clear and dishes are relatively easy to make. However, I would like to see more pictures (of the final product and the preperation steps) in the next edition. We like the book so much that we purchased multiple copies as gifts to friends.Highly recommended. If there are more pictures, I will give it a 5.
1 of 1 people found the following review helpful
4.0 out of 5 stars
Good Tips,
By "vui" (Singapore) - See all my reviews
This review is from: The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing (Hardcover)
This is one of the few cookery books which I have enjoyed reading, as opposed to referring. I benefitted from the many tips that were woven into her story telling and the description of her dishes. For example, I now choose the more flavoured end-parts when buying a winter-melon (not forgetting to prefer those with more white powder on the melon surface too). I no longer throw away the water used to soak dried mushrooms, scallops & oysters as I could use it to add flavour to soup. I will remember to start with low fire when using a sand-pot and gradually increase to high if needed - not high straightaway - so as to avoid the sudden temperature changes that would crack and ruin the pot. Although it was obvious physics, I cannot help laughing at myself for not seeing, on my own, the simple logic of Grace's father's method of using a bowl to ensure equal parts of egg and water for the Steamed Egg Custard. However, this book is written, I opine, for the benefit of experienced cooks, esp Chinese and Cantonese, who can picture the dishes from their names - be it English, Chinese or Cantonese. If you have limited experience in Cantonese cooking, little exposure to Cantonese dishes, or if you are not a Chinese or a Cantonese, think again before buying this book. But if you have other Chinese cookbooks with pictures to give you an impression of the end-state of the dishes in Grace's book, then this book will be suitable for you, especially her tips. Otherwise, this book may not be as beneficial although the tips still are. Just one minor point. Although not a Cantonese, I know enough to note that some of the romanised Cantonese are inaccurate. The Cantonese for duck, such as in roasted duck, is romanised as "Op" which is a far cry from "ngap" or "aap" which is how the Cantonese pronounce it in their dialect.
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