• Mastering the Art of Chinese Cooking See large image

    Mastering the Art of Chinese Cooking (Hardback) By (author) Eileen Yin-Fei Lo

    $40.30 - Save $16.22 28% off - RRP $56.52 Free delivery worldwide Available
    Dispatched in 3 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionGoing lesson-by-lesson, Eileen Yin-Fei Lo teaches the step by step methods for mastering Chinese cooking. With more than 100 classic Chinese recipes, anyone interested in Chinese cooking will be an expert by following the authors instructions. There are plenty of extensive sidebars on such techniques as Cooking on an Electric Stove, Water Blanching, Dry Roasting, and How to Make Ginger Juice that are not only fascinating but extremely useful. The book is broken down in to 3 parts, the first exploring the Chinese market with an extensive glossary and basic recipes followed by 'lessons' that include classic recipes. Part Two explores regional Chinese cuisine and Part Three explores the more exotic recipes (abalone, shark fin) and the ubiquitous Dim Sum. Bonus recipes include such things as homemade Five Spice Powder and Sichuan Peppercorn Paste - the kinds of ingredients that have been used for centuries in China and give the cuisine its authentic and distinctive flavours. "Mastering the Art of Chinese Cooking" is an authoritative and comprehensive exploration of Chinese cuisine - a must-have for any serious home cook or professional chef.

Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10


Reviews | Bibliographic data
  • Full bibliographic data for Mastering the Art of Chinese Cooking

    Mastering the Art of Chinese Cooking
    Authors and contributors
    By (author) Eileen Yin-Fei Lo
    Physical properties
    Format: Hardback
    Number of pages: 384
    Width: 236 mm
    Height: 284 mm
    Thickness: 38 mm
    Weight: 2,132 g
    ISBN 13: 9780811859332
    ISBN 10: 0811859339

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    BIC geographical qualifier V2: 1FPC
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    LC subject heading:
    BIC subject category V2: WBN
    DC22: 641.5951
    Ingram Theme: CULT/CHINES
    B&T Modifier: Geographic Designator: 68
    B&T Modifier: Subject Development: 08
    B&T Modifier: Geographic Designator: 46
    LC subject heading:
    BISAC V2.8: CKB017000
    B&T Approval Code: A97406017
    BIC subject category V2: 1FPC
    LC subject heading:
    LC classification: TX724.5.C5 L59457 2009
    Thema V1.0: WBN
    Illustrations note
    80 Colour Photos
    Imprint name
    Publication date
    02 December 2009
    Publication City/Country
    Author Information
    Eileen Lo received a Lifetime Achievement Award from the New World Festival of Food and Wine (Singapore, 1998); and another Lifetime Achievement Award from La Celebration Culinaire Internationale (Washington D.C., 2001). She was awarded a Silver Spoon for her life's work by Food Arts magazine in 2007. She was selected as one of a group of chefs to cook for the James Beard Awards 10th Anniversary Gala in 1996. She also prepared a special Chinese dinner as a Beard House Guest Chef in 1998.
    Review quote
    "The only thing better than having Eileen Lo cook for you is having her teach you how. She takes you on an incredible journey as you build your Chinese pantry and master the basics. Eileen carefully explains the steps of every important Chinese cooking technique, while also communicating a profound respect for flavors. She is the Chinese godmother every chef wishes he had." Daniel Boulud, Chef-Owner, Daniel, Caf Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen and Bar