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.

Synopsis:

Discusses Chinese cooking techniques and offers healthy recipes for rice and noodles, fish, vegetables, meats, soups, and desserts.

About this edition

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