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The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table - Hardcover
Synopsis
A collection of Chinese chicken recipes features a wealth of traditional and modern rice, noodle, soup, and entrée options that can be prepared with readily available ingredients, in a volume that includes instructions for such fare as Two-Sesame Chicken, Ginger Noodles with Chicken, and Mu Shu Chicken. 20,000 first printing.
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Product Description
[ The Chinese Chicken Cookbook: 100 Easy-To-Prepare, Authentic Recipes for the American Table Putnam, Robert D. ( Author ) ] { Hardcover } 2004
Review
Ming Tsai chef of Blue Ginger, author, and host of Food Network's "East Meets West with Ming Tsai" Eileen Yin-Fei Lo, a celebrated chef and teacher of Chinese cuisine, has created an invaluable resource for authentic and delicious Chinese recipes for the world's most popular protein, deliciously demonstrating the endless and varied amount of dishes the provinces of China offer. Enjoy!
Sara Moulton chef, author, and host of Food Network's "Sara's Secrets" Leave it to Eileen Yin-Fei Lo to reinvent chicken, the tasty bird we think we know too well. My favorite Chinese cookbook author has brought us one hundred smart new ways to look at chicken.
Corinne Trang author of "Authentic Vietnamese Cooking" and "Essentials of Asian Cuisine" Eileen Yin-Fei Lo offers historical and cultural context for dozens of delicious classic and contemporary Chinese recipes, all guaranteed to excite the palate.
Jacques Pepin chef, author, and cooking show host No matter how much you know about Chinese cooking, you'll learn something new from Eileen Yin-Fei Lo. I know that whenever I want to eat Chinese-style chicken, I will go directly to this well-thought-out cookbook, get inspired by its mouth-watering recipes, and cook.
Martin Yan author of "Martin Yan's Chinatown Cooking" and host of "Yan Can Cook" It is with great pleasure that I welcome Eileen's latest cookbook. More than a collection of memorable recipes, this book has captured the cultural essence of the chicken in Chinese history.
Michael Batterbury founding editor, "Food Arts" and "Food & Wine" magazines Both professionals and amateurs will have difficulty deciding which of the one hundred deliciously lucid recipes in her latest volume, "The Chinese Chicken Cookbook, " to begin reproducing. A masterful feat that should persuade American chicken aficionados to leap from the frying pan into the wok.
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- PublisherSimon & Schuster
- Publication date2003
- ISBN 10 0743233417
- ISBN 13 9780743233415
- BindingHardcover
- Number of pages256
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