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Mastering the Art of Chinese Cooking
by Eileen Yin-Fei Lo and Susie Cushner and San Yan Wong


Overview - This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine.  Read more...

 
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More About Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo; Susie Cushner; San Yan Wong
 
 
 
Overview
This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

 
Details
  • ISBN-13: 9780811859332
  • ISBN-10: 0811859339
  • Publisher: Chronicle Books (CA)
  • Publish Date: October 2009
  • Page Count: 384
  • Reading Level: Ages 18-22


Related Categories

Books > Cooking > Regional & Ethnic - Chinese
Books > Art > Asian - Chinese

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 45.
  • Review Date: 2009-12-07
  • Reviewer: Staff

Yin-Fei Lo's latest cookbook is visually stunning—with brush calligraphy, decorative borders, and full-page color photographs—as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditions and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Divided into three parts that can be slightly confusing (“The Market as Classroom”; “The Market Becomes Regional”; “The Market Particular”), the book offers recipes including popular dishes such as pot stickers, spring rolls, and General Tso's chicken, in addition to more adventurous selections including sea cucumbers braised with steamed black mushrooms. This is a gorgeous holiday gift. (Jan.)

 
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