Phoenix Claws and Jade Trees - Essential Techniques of Authentic Chinese Cooking

Informationen zum Autor KIAN LAM KHO is a chef, culinary instructor, restaurant consultant, and the James Beard Award–nominated blogger behind redcook.net. He has taught at the Institute of Culinary Education and Brooklyn Kitchen. He lives in New York City. Klappentext Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine's fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques-such as pan-frying, oil steeping, and yin-yang frying-and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso's Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine. Leseprobe Introduction Phoenix claws and jade trees are poetic metonyms, or metaphorical substitutions, you’ll find on many Chinese restaurant menus. “Phoenix claw” is a synonym for chicken feet, and “jade tree” is used for gailan , or Chinese broccoli. To most Chinese diners, this is familiar terminology, and I grew up learning it naturally at daily meals. But for many Westerners, authentic Chinese cuisine remains just out of reach linguistically and geographically. Yet with so many ingredients readily available and a wok just one click away online, it’s time to extend these thrilling and transportive flavors to eager home cooks everywhere. In this book I demystify Chinese cooking by taking a unique approach. I believe that the cuisine is easiest to learn by technique. A dry stir-fry is no more difficult to prepare than a moist one; the key is to know which technique to use for which ingredient and for which final result. Armed with this knowledge, you can not only re-create dishes from all over China and many East Asian countries, but you can cook almost any ingredient in any fashion you’d like. If you discover you love dry stir-fry with leeks and you are wild about duck, you can combine the two to make a successful Chinese dish all your own. As China opens up to the world, her emigrants bring many regional cooking traditions to their adopted countries. They introduce new ingredients and open restaurants to satisfy their longing for food from home. At the same time, Western expatriates flock to China as companies from all over the world scramble to do business there. After short stints in China they return home, yearning to re-create the incredible array of food they experienced abroad. This confluence of immigration and business travel creates new demands and sets higher standards for authentic Chinese food outside China. No longer are we satisfied with Beef with Broccoli and General Tso’s Chicken. We now demand Xinjiang Lamb Burgers and Lan Zhou Pulled Noodles. From New York to Melbourne, people are curious about authentic Chinese food. My own experience of cooking Chinese food in America parallels the narrative of these new Chinese immigrants. Arriving in America from Singapore in the 1970s to attend university in Boston, I longed for the abundance of wonderful food from home. At that time most restaurants in town were still serving up chop suey and other substandard C...

Dettagli sul prodotto

• Autori: Jody Horton, Kian Lam Kho, Kian Lam/ Horton Kho, Kian Liam Kho
• Con la collaborazione di: Jody Horton (Fotografie)
• Editore: Clarkson Potter
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 30.09.2015
• EAN: 9780385344685
• ISBN: 978-0-385-34468-5
• Pagine: 368
• Dimensioni: 210 mm x 260 mm x 30 mm
• Categoria: Guide e manuali > Mangiare e bere