Knack Chinese Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy

Overview


Have you always wanted to prepare authentic Chinese food at home? Knack Chinese Cooking shows you how to use readily available ingredients and equipment to create unforgettable dishes from the great cuisines of China, as well as from the best Chinese kitchens outside China. Favorites—like Beef with Broccoli, Pork with Garlic Sauce, and Wonton Soup—are here. So are things you never thought you’d be able to make at home. Stunning, step-by-step photos identify, explain, and simplify this mouthwatering cuisine. With...
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Overview


Have you always wanted to prepare authentic Chinese food at home? Knack Chinese Cooking shows you how to use readily available ingredients and equipment to create unforgettable dishes from the great cuisines of China, as well as from the best Chinese kitchens outside China. Favorites—like Beef with Broccoli, Pork with Garlic Sauce, and Wonton Soup—are here. So are things you never thought you’d be able to make at home. Stunning, step-by-step photos identify, explain, and simplify this mouthwatering cuisine. With this book in hand, the spirit of China can emerge from any kitchen, including yours.

350 full-color photos

100 recipes & 250 variations

Appetizers
• Soups
• Chicken
• Beef
• Pork
• Seafood
• Tofu
• Vegetables
• Noodles & Rice
• Holiday Favorites
Hot Pots
• Dim Sum
• Fruits & Sweets

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Product Details

  • ISBN-13: 9781599216164
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 11/10/2009
  • Series: Knack: Make It easy
  • Pages: 256
  • Sales rank: 1,360,860
  • Product dimensions: 8.50 (w) x 7.90 (h) x 0.70 (d)

Meet the Author

Belinda Hulin

Belinda Hulin is the former food editor of the Florida Times-Union and the author of two cookbooks. She and her husband toured China, adopting their daughter Sophie along the way.

Kian Lam Kho, a Singapore native who now makes New York City his home, is a chef and the author of the food blog RedCook.net.

Liesa Cole is the photographer for Knack Quick & Easy Cooking, as well as The Lyons Press’s Seduced by Bacon and Soup for Everybody.

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Table of Contents

Knack Chinese Cooking

Contenets

Introduction

Chapter 1: Your Chinese Kitchen: Tools and Equipment

     

Chapter 2: Staple Ingredients: Pantry Basics

Chapter 3: Fresh Ingredients: The Chinese Market Basket

Chapter 4: Appetizers

Chapter 5: Soups

Chapter 6: Chicken

Chapter 7: Beef

Chapter 8: Pork

Chapter 9: Fish

    

Chapter 10: Shellfish

Chapter 11: Tofu

 Chapter 12: Vegetables

Chapter 13: Noodles and Rice

Chapter 14: Roasts and Stews

Chapter 15: Cold dishes

Chapter 16: Holiday Favorites

Chapter 17: Hot Pots

Chapter 18: Dim Sum

Chapter 19: Fruits and Sweets

Chapter 20: Resources

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