MASTERING THE ART OF CHINESE COOKING 掌握烹饪中国菜的艺术 mobi 下载 网盘 caj lrf pdf txt 阿里云

Yin-Fei Lo's latest cookbook is visually stunning—with brush calligraphy, decorative borders, and full-page color p***ographs—as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditi*** and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Divided into three parts that can be slightly confusing (The Market as Classroom; The Market Becomes Regional; The Market Particular), the book offers recipes including popular dishes such as pot stickers, spring rolls, and General Tso's chicken, in addition to more adventurous selecti*** including sea cucumbers braised with steamed black mushrooms. This is a g***eous holiday gift. (Jan.)

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INTR0DUCTI0N The Chinese Market

THE MARKET AS CLASSROOM

　LESSON 1 Creating a Chinese Pantry

　LESSON 2　A Collection of Basics

　LESSON 3 Stir-frying

　LESSON 4 Steaming

　LESSON 5 Poaching in a Wok

　LESSON 6 Chinese Cooking in a Pot

　LESSON 7 The Barbecue

　LESSON 8 Good Soups

　LESSON 9 Making Sense of Noodles

THE MARKET BECOMES REGIONAL

　LESSON 1 More Ingredients and the Sand Clay Pot

　LESSON 2 A New Collection of Basics

　LESSON 3 A Discussion of Breads

　LESSON 4 Cooking in the Sand Clay Pot

　LESSON 5 Rice without Limits

　LESSON 5 Chinese Cooking, North to South

THE MARKET PARTICULAR

　LESSON1 A Final Collection of Basics

　LESSON 2 Taming the Wild Exotics

　LESSON 3 ATaste of Tea

　LESSON 4 Vegetables as the Way

　LESSON 5 A Second Cooking Tour, North to South

　LESSON 6 A Discussion of Sweets

　LESSON 7 Creating Menus in the Chinese Manner

　LESSON 8 Serving Wines, East and West, with Chinese Food

INDEX

TABLE OF EQUIVALENTS

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书籍介绍

This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of less*** build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrati*** throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color p***ography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and g***eous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

Yin-Fei Lo's latest cookbook is visually stunning—with brush calligraphy, decorative borders, and full-page color p***ographs—as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditi*** and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Divided into three parts that can be slightly confusing (The Market as Classroom; The Market Becomes Regional; The Market Particular), the book offers recipes including popular dishes such as pot stickers, spring rolls, and General Tso's chicken, in addition to more adventurous selecti*** including sea cucumbers braised with steamed black mushrooms. This is a g***eous holiday gift. (Jan.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.