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Download The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes ePub

by Deh-Ta Hsiung,Ken Hom

Download The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes ePub
  • ISBN 0312246994
  • ISBN13 978-0312246990
  • Language English
  • Author Deh-Ta Hsiung,Ken Hom
  • Publisher St. Martin's Press; 1st edition (January 21, 2000)
  • Pages 240
  • Formats azw rtf mbr doc
  • Category Cooking
  • Subcategory Regional and International
  • Size ePub 1690 kb
  • Size Fb2 1932 kb
  • Rating: 4.6
  • Votes: 148

There's no cuisine more rich with flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today. Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's Chinese kitchen. Entries include: Bean Sprouts - Black Bean Sauce - Chinese Cabbage - Dumplings - Eggplant - Five Spice Powder - Ginger - Lotus Root - Peanuts - Plum Sauce - Shrimp Paste - Soft-Shell Crab - Straw Mushrooms - Tofu - Tea - Wontons - Water Chestnuts and much more.

The Chinese Kitchen book. Goodreads helps you keep track of books you want to read

The Chinese Kitchen book. Goodreads helps you keep track of books you want to read. Start by marking The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes as Want to Read: Want to Read savin. ant to Read.

A Book of Essential Ingredients with over 200 Easy and Authentic Recipes Deh-Ta Hsiung is a British-based mainland-trained chef whose polite opinions keep this nicely organized and illustrated book interesting.

The Chinese Kitchen : A Book of Essential Ingredients with over 200 Easy and Authentic Recipes. Deh-Ta Hsiung is a British-based mainland-trained chef whose polite opinions keep this nicely organized and illustrated book interesting.

Food writer and world authority on Chinese cuisine, Deh-Ta Hsiung, introduces and describes over 100 essential ingredients for Chinese cooking. Ken Hom writes: 'Deh-Ta Hsiung demystifies the Chinese culinary art and its traditions. Read full description. See details and exclusions. Brand new: lowest price.

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Deh-Ta Hsiung; Ken Hom The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. ISBN 13: 9780312288945. The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes.

Ken Hom. This book is a treasure

Ken Hom. This book is a treasure. It delights the eyes with its beautiful photographs of rural China; it delights the spirit with its thoughtful exploration of Chinese culinary tradition; it delights the mind with careful teachings on the important ingredients and methods of Chinese cookery, and finally it delights the tongue with foods that are healthy, nourishing and fantastically pleasing to the palate. In short, I love this book. Steamed chicken with ginger scallion sauce, red cooked tofu, stir fried corn, gaozi dumpling soup, farmhouse chive and egg omelets, and many more I have now made.

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Find nearly any book by Deh Ta-Hsiung.

Find nearly any book by Deh Ta-Hsiung. Get the best deal by comparing prices from over 100,000 booksellers. The Chinese Kitchen: A Sourcebook of Ingredients and How to Use Them. ISBN 9781856264174 (978-1-85626-417-4) Softcover, Gardners Books, 2001.

Hsiung, Deh-Ta (2000). Foreword by Ken Hom. St. Martin's Press.

A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. Published February 19, 2002 by St. Martin's Griffin.

Talk about The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes


inetserfer
I ended up returning this book as it was not what I had thought it was going to be.

What you get when you buy this cookbook is a two-page entry or less for each ingredient the author suggests should be in your pantry. In this entry you get a good explanation of the ingredient (where it comes from, what it's history is - which is great because Chinese cooking is more about the story of the food than just eating tasty food) followed by a recipe or two featuring each ingredient.

As a person who does not have the books suggested pantry, it would've been quite difficult for me to assemble the pantry and would've been even more difficult to use all the food items listed given only one or two recipes. Also, it should be noted that there are some ingredients that you WILL NOT find in American groceries or your local Asian market - such as Shark fin for Shark fin soup or the bird nests for Bird Nest Soup. While I find the process and history of each of these dishes interesting I will never make these dishes because 1) the ecological implications and 2) the absence of a market for the required ingredients.

I would summarize as follows:

Pros: The colorful pictures of every dish, the detail of each ingredient, the layout by ingredient (I'm on the fence because I like that all are arranged by ingredient, but it's also hard to plan when you want to use an ingredient, but need a main course/side dish).

Cons: low ratio of recipes to ingredient (1:1 or 2:1), suggested pantry contains many uncommon ingredients, some recipes in the book cannot be made in American kitchens.
Pad
I quite often enjoy browsing through this book. A great selection of Chinese culinary ingredients are described and the extensive pictures which accompany each entry are excellent. Some ingredients are discussed in a single page, others in two, while a few, such as rice, merit four whole pages. There is a good description of every item, a recipe or two illustrating its use, information on storage and handling, and good information on the general function of the entry as both a food and a medicine. I especially appreciate that the book lists the Chinese characters for each ingredient along with the pronunciation in parentheses. Unfortunately, one criticism I have is that the pronunciation provided is sometimes Cantonese and sometimes Mandarin and the transliteration is decidedly non-standard... Gong Bao Chicken, for instance, is given in the common restaurant rendering, 'Kung Pao Chicken'.

I also have to say that most of the recipes provided are really not that particularly interesting... As this is not a recipe book, though, I did not particularly care but I was very surprised when I recently purchased another book by this author, and found the same thing again - great pictures but mediocre recipes!

Still... as I say, I did not buy this book as a recipe book and I love flipping through its pages. I am glad to own it.
Black_Hawk_Down
Chinese Cuisine goes way beyond cooking: it's a gastronomical philosophy in itself. What to eat when, how and why. One has to realize this if the goal is something other than fixing chop suey or egg foo young (which by the way, are not Chinese!). If so, this is the book to start with. Take it along to the supermarket if you have to. Check out every spice and tool before buying. And then start cooking and enjoy yourself. The recipes themselves are surprisingly quite easy; its their context what makes the difference, giving you the criteria -and the confidence- to go further.

Mànmàn chï!
Zainian
There are probably books with more recipes - recipes aren't really the focus of this book. It's a treatise on the ingredients that go into Chinese cooking, an encyclopedia of what goes into the food and how to find it, how to use it, and where it comes from. I found it delightful reading, and I can now go to the local markets without always feeling that I have no idea what I'm looking at. I bought it as a gift for my son, read it before handing it over, and think I'm probably going to have to get one for myself. It's beautiful to look at, too.
Lbe
This is a wonderful cookbook for those who love Chinese food as much as I do. This is a nice addition to my library of Chinese cookbooks.
Todal
The background and recipes are quite good but the paper back book is a disgrace. My copy is less than a year old but nearly every page has separated from the "perfect" binding. The publisher should give a[...]to anyone who has bought this. Five stars for the author, [...], so a two overall.