Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America.
Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.
Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.
In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout.
Why order take-out when you can take home The Shun Lee Cookbook?
"synopsis" may belong to another edition of this title.
Michael Tong is the owner and executive chef of the popular Shun Lee West and Shun Lee Palace in New York City. In forty years, the Shun Lee restaurants have served about ten million people and have won two four-star ratings from the New York Times. Tong has appeared and cooked on the Late Show with David Letterman, and his restaurants have been reviewed in the New York Times, Time Out, Zagat Survey, New York magazine, and the Michelin Guide to New York City. For introducing Chinese culture to America, he has been honored by the China Institute in America, and was awarded the 2006 Ellis Island Medal of Honor. He lives in Manhattan.Review:
“Michael Tong... shares with us the secrets of the pioneering Shun Lee kitchens...all the dishes we have loved and celebrated.” (Gael Greene, New York Magazine)
“The Shun Lee Cookbook is a testament to [Michael’s] passion and knowledge of his native Chinese cuisine.” (Daniel Boulud, Chef & Restaurateur)
"About this title" may belong to another edition of this title.
Book Description William Morrow Cookbooks, 2007. Hardcover. Book Condition: New. book. Bookseller Inventory # 0060854073
Book Description Book Condition: New. Gift Quality Book in Excellent Condition. Bookseller Inventory # 36SEQU000GJN
Book Description William Morrow Cookbooks, 2007. Hardcover. Book Condition: New. First. Bookseller Inventory # DADAX0060854073
Book Description William Morrow Cookbooks, 2007. Hardcover. Book Condition: New. Bookseller Inventory # P110060854073
Book Description William Morrow Cookbooks. Book Condition: Brand New. Ships from USA. FREE domestic shipping. Bookseller Inventory # 0060854073
Book Description William Morrow, New York, 2007. Hardcover. Book Condition: New. Dust Jacket Condition: New. 1st Edition. First edition 2007, first printing, number line starts with 1. Hardcover in laminated boards with DJ. Condition new, square tight and crisp book, no edgewear, no markings of any kind, no names no underlinings no highlights no bent pages, Not a reminder. DJ new, bright and shiny, no edgewear, no tears no chips, Price Not clipped. 4to, 272 pages, illustrated throughout with color plates. Bookseller Inventory # 013774
Book Description William Morrow Cookbooks, 2007. Book Condition: new. Shiny and new! Expect delivery in 2-3 weeks. Bookseller Inventory # 9780060854072-1
Book Description William Morrow Cookbooks. Hardcover. Book Condition: New. 0060854073 New Condition. Bookseller Inventory # NEW6.0016733
Book Description Hardcover. Book Condition: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Bookseller Inventory # 0060854073BNA
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97800608540721.0