The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's...

The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority ... | Eileen Yin-fei Lo | Entwined Chinese Food with Its People:Past/Present

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The Chinese Kitche...

	The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority ... Eileen Yin-fei Lo William Morrow Cookbooks, 1999 - 464 pages average customer review:based on 24 reviews view larger image
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highly recommended

excellent book

I am a half-Chinese American; my mother is from Hong Kong. I am also an experienced and enthusiastic cook. This is an excellent, authentic book, both culturally and gastronomically. Delicious recipes well presented.

Entwined Chinese Food with Its People:Past/Present

What this superb cookbook exhibits is Chinese food's entwinement with its culture. Their mythology, tradition, folklore, history and ancestral worship is all caught up in this fascinating cuisine.

This passionate Chinese born cook seeks to maintain and pass on its purity and health concerns. So there is much on how to prepare and serve correctly according to the techniques handed down. She hopes as well to correct much of what she believes has been incorrectly passed off as authentic Chinese cooking.

There is a fascinating and necessary chapter on the Chinese Larder with descriptive and preparation tips along with the Chinese for each so that one may go to Chinese market and show this to be assured of getting the real thing.

As well there is a great chapter of Chinese wines,teas and exhaustive sections on techniques such as wok, steaming, rice, etc. Responding to our case of American-Chinese food, which hides true Chinese cuisine. This developed by necessity of Chinese workers immigrating to America where they began to cook, influenced by cuisine and ingredients in this country. Thus a chapter of Transplating Chinese Food in the West, showing dishes that are true Chines originals transplanted here, e.g. Egg Drop Soup, Sweet and Sour Pork.

Exploring but a few of its recipe offerings, thus far am enchanted with the likes of "Cook and Sell Dumplings"; "Eight-Treasure Glutinous Rice Cake"; "Chicken Stir-Fried with Bosc Pears"; and "Curried Crab with Bean Thread Noodles."

One has to read, learn and carefully shop for right ingredients and then prepare with slowness and newness to all this which reaps delightful, healthy balanced dining.

This is such a great book to explore and develop a sense for this ancient, healthy, balanced world cuisine.

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Enjoying the book immensely!

I just got the book...I was actually inspired by watching her appear as a gust on Martha Stewart - she had a quick wit, fun personality and was extremely knowledgeable about Chinese cooking. I bought her book and have really enjoyed the historical discussion of the dishes as well as in depth discussions about wine, techniques, and instruments required in the Chinese kitchen.
I just made the Lemon Lobster and snow peas with mushrooms and both turned out fabulous! If the rest of the dishes are as good as these, I will keep this book as one of the important references in my library!

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this is a great cookbook!

Eileen Yin-Fei Lo is a good writer, and helps you understand the Chinese attitude towards cooking and food selection. Not only are the recipes authentic, but they range from the difficult, special-occasion dishes (glutinous rice-stuffed chicken) to the most basic home preparations (pickled mustard greens). Being Cantonese-American, it reminded me of recipes my mother and grandmother used to make. My only caveat about the book is that the recipes are not categorized by type of main ingredient (not even in the index), making it hard to find a recipe you recall seeing in the book. Otherwise, an excellent introduction to Cantonese cuisine!!

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Great in theory

I weighed several Chinese cookbooks prefering something authentic. This book looked great in terms of its variety and introductory details. It contains many recipes I remember seeing family and guests sharing during holiday parties. However, when I met with friends to try and make a few of these recipes we found they were very time consuming. Now I know practice will speed cooking up but it just felt tedious. The ingredients also required a lot of investment in items that take a bit of effort to find and store if you don't use regularly. I have no doubt that these recipes end in wonderful dishes but you have to be pretty dedicated.

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reviews: 1, 2, page 3, 4, 5

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