The Chinese Way: Healthy Low–fat Cooking from China′s Regions - Hardcover

Yin–Fei Lo, Eileen

Hardcover

ISBN 10: 0028603818 ISBN 13: 9780028603810

Publisher: John Wiley & Sons, 1997

Synopsis

"Dear Eileen, I have cooked French with pleasure for forty–eight years and now that I have read your book, The Chinese Way, I have become enthusiastic about cooking Chinese. I am sure it will help me to get rid of any accumulated pounds." —Andre Soltner "As chefs in search of menu inspiration know, a new book by Eileen Yin–Fei Lo is always a mandatory buy. In her newest, she manages to hit a double bull's–eye, delivering both a superb repertory of easily cooked, complexly–flavored regional Chinese dishes, and a sophisticatedly–tasty solution for lowering intake of fats." —Michael and Ariane Batterberry Founding Editors/Associate Publishers Food Arts magazine "To live well is the definition of happiness. To dine well on Eileen Yin–Fei Lo's healthy Chinese food is the definition of divine." —George Lang The Chinese Way As anyone who has cooked it at home knows, Chinese cooking is almost inherently healthful. Traditional cooking techniques like water blanching, stir–frying, and steaming are not only healthy, they bring out the best, natural flavors in food. In Chinese cooking, oils are used minimally, marinated meats are used to flavor a dish, not dominate it, and healthful foods like vegetables, rice, and noodles are staples. With traditional, but lightened, Chinese dishes and many of the author's own creations, plus nutritional information for every recipe for calorie– and fat–gram counters, The Chinese Way is a must for anyone who loves the flavors of the Far East. Sample Recipes

• Shrimp Fried Rice with Sun–Dried Tomatoes
• Striped Bass Steamed with Ginger and Scallions
• Steamed Crabs with Ginger
• Mango Chicken Stir–Fry
• Green Papaya Salad
• Curry Roasted Beef
• Tianjin Bok Choy Soup

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About this title

About the Author

A former IACP–award winner, Eileen Yin Fei Lo was born in a suburb of Canton, China, called Sun Tak, and later lived in Hong Kong. In 1959 she moved to the United States and in the early seventies began teaching Chinese cooking. Since 1976 she has worked on the cooking and nutrition staff of the China Institute of America in New York City, where she teaches regional Chinese cuisine. The author of several cookbooks, she also frequently writes on food and restaurants for publications including The New York Times and Gourmet. She has developed recipes for Food & Wine; is the Asian authority on the masthead of Food Arts, for which she writes Master Class articles; and has consulted with Four Seasons Hotels and also Shun Lee restaurants in New York City. Eileen lives in Montclair, New Jersey.

• Shrimp Fried Rice with Sun–Dried Tomatoes
• Striped Bass Steamed with Ginger and Scallions
• Steamed Crabs with Ginger
• Mango Chicken Stir–Fry
• Green Papaya Salad
• Curry Roasted Beef
• Tianjin Bok Choy Soup

Visit us online at http://www.mcp.com/mgr

From the Inside Flap

The Chinese Way Following on the highly–acclaimed From the Earth: Chinese Vegetarian Cooking, Eileen Yin–Fei Lo has turned her culinary talents to low–fat Chinese cooking. The Chinese Way: Healthy Low–Fat Cooking from China's Regions includes 200 delicious recipes that prove what Eileen says in the introduction: "Chinese low–fat cooking is virtually redundant ." Stir–frying relies on only small amounts of oil; steaming fish best preserves its flavor; water blanching helps to seal in a meat's natural juices; marinated meats are used only sparingly as a flavor accent; highly–flavored vinegars, oils, and sauces need only be used in small quantities to bring out the best flavors in your food. "The Chinese way relies on the naturalness of things," as Eileen says. The introduction discusses the authentic Chinese cooking techniques in detail, as well as cooking utensils woks, steamers, cleavers and their uses. Additionally, for anyone who gets dizzy shopping in a Chinese market, Eileen includes a complete glossary of Chinese ingredients, covering everything from fresh bean curd and Shanghai bok choy to Shao–Hsing wine and Chinkiang vinegar. The first chapter of recipes, "My Special Preparations," includes basic recipes and vibrant flavorings, which are called for throughout the book. Most of these infused Scallion Oil or White Peppercorn Oil, Ginger Juice, and Pickled Peaches cannot be bought in any store. The other chapters include 200 delicious yet healthy recipes for rice and noodles, fish, vegetables, chicken, beef, pork, and soups, plus a chapter of sweet dessert soups, or tong soi. The recipes, all of which are accompanied by complete nutritional information, range from light, classic dishes such as Steamed Hunan Chicken or Shrimp with Black Beans to Eileen's own personal creations like Shallot Fried Rice with Coriander or Rolled Flounder with Black Mushrooms. As with her previous cook–books, The Chinese Way is sure to be required reading for all food lovers, but especially anyone interested in authentic yet light cuisines.

Edition details

• Publisher: John Wiley & Sons
• Publication date: 1997
• Language: English
• ISBN 10: 0028603818
• ISBN 13: 9780028603810
• Binding: Hardcover
• Number of pages: 326