The Chinese Kitchen by Eileen Yin-Fei Lo
Recipes, Techniques, Ingredients, History, And Memories From America's Leading Authority On Chinese Cooking

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Synopsis

Eileen Yin-Fei Lo, author of award-winning cookbooks, menu developer for top Asian restaurants, and cooking teacher, presents her life's work. Reflecting on her life in food, including her childhood in Canton, China, where she learned to cook at her grandmother's side, Eileen has created an exhaustive cookbook of extensive scope. Everything about Chinese cooking has cultural significance, and much of what Eileen talks about in this book has never appeared in print before in the English language.

There are more than 250 recipes in all, including many classic banquet-style recipes, quite a number presented for the first time in the traditional manner, from Peking Duck to Beggar's Chicken. Dozens of the techniques for preparing these elaborate recipes are shown in full-color photographs in the color insert as well. Eileen also includes many of her own creations, such as infused oils and rich, flavorful stocks, essential for cooks who are serious about mastering the ancient art of Chinese cooking.

Everything is here: dim sum, congees, stir-fries, rice dishes, noodles, bean curd, meat dishes, and more. For anyone who loves Asian cuisines, this is the ultimate cookbook, and for cookbook lovers and aspiring food professionals, this is required reading.

 

About Eileen Yin-Fei Lo

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Eileen Yin-Fei Lo was born in Sun Tak, in Canton, China, and moved to the U.S. in 1959. She is a member of the IACP, Les Dames d'Escoffier, and the International Association of Women Chefs and Restaurateurs. She lives with her husband and Gourmet magazine columnist, Fred Feretti, in Montclair, New Jersey.
 
Published November 17, 1999 by MorrowCB. 464 pages
Genres: Cooking. Non-fiction

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“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 selections including sea cucumbers braised with steamed black mushrooms.

Dec 07 2009 | Read Full Review of The Chinese Kitchen: Recipes,...

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Other noteworthy dishes include crackling Guangfu Chicken, included in feasts ""celebrating a child's first month since birth,"" and Salted Pork with Silken Bean Curd, a traditional New Year's dish.

Jan 01 2007 | Read Full Review of The Chinese Kitchen: Recipes,...

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In Chinese folklore, allegory and mythology, writes Yin-Fei Lo (The Chinese Cookbook), chicken is one of the foods that has""meanings and significance beyond satisfying hunger."" And Yin-Fei Lo's inclusion of intricate calligraphy by San Yong Wong and explanations of the importance of many dishes...

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In her newest Chinese cookbook, Canton native Yin-Fei Lo (The Chinese Banquet Cookbook) meticulously explains the history of the Chinese table from 5000 B.C.

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