Martin Yan

Chinese Cooking for Dummies

• Broschiertes Buch

Produktbeschreibung

"Forget Chinese takeout! These recipes are simple and authentic." Mary Ann Esposito, host of PBS's Ciao Italia! Discover the pleasures of Chinese cooking with Martin Yan! "Stay in" for Chinese food -- cook it yourself the fun and easy way! Writing with his signature enthusiasm and humor, acclaimed chef Martin Yan offers simple recipes, techniques, and tips that masterfully blend Chinese tradition with American innovation. More than 100 delicious recipes include classics like Fried Rice and Mu-Shu Pork and wonderful surprises like Eight-Treasure Noodle Soup and Drunken Chicken. Discover how to: Work with a work, steamer, and cleaver Make tasty dips and sauces you'll use all the time Properly select and cook meat and fish Prepare a banquet -- for two or 20 Explore Chinese ideas on healing foods Get smart! www.dummies.com

Produktdetails

• Verlag: Wiley
• Seitenzahl: 368
• Erscheinungstermin: 11. Oktober 2000
• Englisch
• Abmessung: 235mm x 191mm x 20mm
• Gewicht: 679g
• ISBN-13: 9780764552472
• ISBN-10: 0764552473
• Artikelnr.: 21854044

Autorenporträt

Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.

Inhaltsangabe

Introduction.

PART I: What Is Chinese Cooking?

Chapter 1: How to Think Like a Chinese Chef.

Chapter 2: A Wok Through China's Amazing Culinary Regions.

PART II: Where to Begin?

Chapter 3: Tools of the Trade.

Chapter 4: The Chinese Pantry and Refrigerator.

Chapter 5: Common Chinese Cooking Techniques.

Chapter 6: Edible Artistry: Garnishes to Prettily Your Plate.

PART III: The Recipes.

Chapter 7: Saucy Sauces and Dips.

Chapter 8: Delectable Morsels: Appetizers, Snacks, andSalads.

Chapter 9: Broth, Bones, and a Barrel of Soup.

Chapter 10: Swimming with the Best of Them: Seafood.

Chapter 11: Crying Fowl: Poultry Recipes.

Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, andLamb.

Chapter 13: Healthy Tofu and Eggscellent Ideas.

Chapter 14: The Green Revolution: Cooking Vegetables the ChineseWay.

Chapter 15: Rice Bowls and Oodles of Noodles.

Chapter 16: Sweet Sensations.

Chapter 17: Bringing It All Together: Full-Fledged ChineseMeals.

PART IV: The Part of Tens.

Chapter 18: Almost Ten Tips for Enjoying the Chinese RestaurantExperience.

Chapter 19: Ten Commandments: Secrets to Your Success.

Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine andCulture.

Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine withChinese Food.

Index.

Book Registration Information.