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Discover the pleasures of Chinese cooking with Martin Yan!
"Stay in" for Chinese food -- cook it yourself the fun and easy way! Writing with his signature enthusiasm and humor, acclaimed chef Martin Yan offers simple recipes, techniques, and tips that masterfully blend Chinese tradition with American innovation. More than 100 delicious recipes include classics like Fried Rice and Mu-Shu Pork and wonderful surprises like Eight-Treasure Noodle Soup and Drunken Chicken.
Discover how to: Work with a work, steamer, and cleaver Make tasty dips and sauces you'll use all the time Properly select and cook meat and fish Prepare a banquet -- for two or 20 Explore Chinese ideas on healing foods
Get smart! [...]
Discover the pleasures of Chinese cooking with Martin Yan!
"Stay in" for Chinese food -- cook it yourself the fun and easy way! Writing with his signature enthusiasm and humor, acclaimed chef Martin Yan offers simple recipes, techniques, and tips that masterfully blend Chinese tradition with American innovation. More than 100 delicious recipes include classics like Fried Rice and Mu-Shu Pork and wonderful surprises like Eight-Treasure Noodle Soup and Drunken Chicken.
Discover how to: Work with a work, steamer, and cleaver Make tasty dips and sauces you'll use all the time Properly select and cook meat and fish Prepare a banquet -- for two or 20 Explore Chinese ideas on healing foods
Get smart! [...]
Introduction 1
Part I: What Is Chinese Cooking? 7
Chapter 1: How to Think Like a Chinese Chef 9
Chapter 2: A Wok Through China's Amazing Culinary Regions 13
Part II: Where to Begin? 21
Chapter 3: Tools of the Trade 23
Chapter 4: The Chinese Pantry and Refrigerator 35
Chapter 5: Common Chinese Cooking Techniques 55
Chapter 6: Edible Artistry: Garnishes to Prettify Your Plate 71
Part III: The Recipes 83
Chapter 7: Saucy Sauces and Dips 85
Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads 95
Chapter 9: Broth, Bones, and a Barrel of Soup 115
Chapter 10: Swimming with the Best of Them: Seafood 125
Chapter 11: Crying Fowl: Poultry Recipes 147
Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb 173
Chapter 13: Healthy Tofu and Eggscellent Ideas 205
Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way 229
Chapter 15: Rice Bowls and Oodles of Noodles 251
Chapter 16: Sweet Sensations 273
Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals 287
Part IV: The Part of Tens 297
Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience 299
Chapter 19: Ten Commandments: Secrets to Your Success 305
Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture 311
Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food 315
Index 319
| Erscheinungsjahr: | 2000 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Taschenbuch |
| Inhalt: | Einband - flex.(Paperback) |
| ISBN-13: | 9780764552472 |
| ISBN-10: | 0764552473 |
| UPC: | 785555028876 |
| EAN: | 0785555028876 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Yan, Martin |
| Redaktion: | Ingroia, Linda |
| Hersteller: | Wiley |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 235 x 191 x 20 mm |
| Von/Mit: | Martin Yan |
| Erscheinungsdatum: | 11.10.2000 |
| Gewicht: | 0,679 kg |
Introduction 1
Part I: What Is Chinese Cooking? 7
Chapter 1: How to Think Like a Chinese Chef 9
Chapter 2: A Wok Through China's Amazing Culinary Regions 13
Part II: Where to Begin? 21
Chapter 3: Tools of the Trade 23
Chapter 4: The Chinese Pantry and Refrigerator 35
Chapter 5: Common Chinese Cooking Techniques 55
Chapter 6: Edible Artistry: Garnishes to Prettify Your Plate 71
Part III: The Recipes 83
Chapter 7: Saucy Sauces and Dips 85
Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads 95
Chapter 9: Broth, Bones, and a Barrel of Soup 115
Chapter 10: Swimming with the Best of Them: Seafood 125
Chapter 11: Crying Fowl: Poultry Recipes 147
Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb 173
Chapter 13: Healthy Tofu and Eggscellent Ideas 205
Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way 229
Chapter 15: Rice Bowls and Oodles of Noodles 251
Chapter 16: Sweet Sensations 273
Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals 287
Part IV: The Part of Tens 297
Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience 299
Chapter 19: Ten Commandments: Secrets to Your Success 305
Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture 311
Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food 315
Index 319
| Erscheinungsjahr: | 2000 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Taschenbuch |
| Inhalt: | Einband - flex.(Paperback) |
| ISBN-13: | 9780764552472 |
| ISBN-10: | 0764552473 |
| UPC: | 785555028876 |
| EAN: | 0785555028876 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Yan, Martin |
| Redaktion: | Ingroia, Linda |
| Hersteller: | Wiley |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 235 x 191 x 20 mm |
| Von/Mit: | Martin Yan |
| Erscheinungsdatum: | 11.10.2000 |
| Gewicht: | 0,679 kg |
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