Grace Young

The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing

Fotograf: Richardson, Alan

• Gebundenes Buch

Produktbeschreibung

An assortment of 140 recipes for classic Cantonese family dishes is accompanied by an introduction to the philosophy and principles of Chinese cuisine, and advice on the techniques of Chinese cooking.

Produktdetails

• Verlag: Simon & Schuster
• Seitenzahl: 304
• Erscheinungstermin: Mai 1999
• Englisch
• Abmessung: 240mm x 196mm x 32mm
• Gewicht: 812g
• ISBN-13: 9780684847399
• ISBN-10: 0684847396
• Artikelnr.: 21443741

Autorenporträt

Alan Richardson is an award-winning photographer and designer whose work has appeared in Bon Appétit, Gourmet, Saveur, Food & Wine, and The New York Times Magazine. He has done the photography for countless cookbooks and is the co-author of The Four Seasons of Italian Cooking. He lives in New York City. Grace Young is an award-winning food writer and the author of Stir-Frying to the Sky’s Edge, The Wisdom of the Chinese Kitchen and The Breath of a Wok. Her work has appeared in Gourmet, Metropolitan Home, Copia, Gastronomica, Eating Well, More, Fitness, Home, and Health magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at Saveur.

Inhaltsangabe

Contents
Introduction
Notes to the Reader
Remember China, Nan Chung
MASTERING THE FUNDAMENTALS
THE MEANING OF RICE
Steamed Rice
Flavored Sweet Rice
Fried Rice
Tender Chicken on Rice
Tender Beef on Rice
Chicken Porridge
Stir-Fried Frog on Rice
Savory Rice Dumplings
Peanut Rice Dumplings
THE BREATH OF A WOK
Chicken with Cashews
Tomato Beef
Stir-Fried Chicken with Baby Corn and Straw Mushrooms
Stir-Fried Eggs with Barbecued Pork
Baba's Stir-Fried Butterfly Fish and Bean Sprouts
Stir-Fried Asparagus with Shrimp
Stir-Fried Squid
Beef Chow Fun
Singapore Rice Noodles
THE ART OF STEAMING
Steamed Oyster and Water Chestnut Pork Cake
Steamed Pork Cake with Salted Duck Egg
Steamed Egg Custard
Steamed Tangerine Beef
Steamed Spareribs with Black Bean Sauce
Steamed Spareribs with Plum Sauce
Steamed Sole with Black Bean Sauce
Steamed Chicken with Lily Buds, Cloud Ears, and Mushrooms
Steamed Rock Cod
Steamed Sponge Cake
SHREDS OF GINGER LIKE BLADES OF GRASS
Fried White Fish
Drunken Chicken
Braised Beef
Braised Sweet and Sour Spareribs
Nom Yu Spareibs
Lemongrass Pork Chops
Rock Sugar Ginger Chicken
Lemon Chicken
Seafood Sandpot
Sandpot Braised Lamb
Chestnuts and Mushrooms Braised with Chicken
Chicken and Corn Soup
Seafood Noodle Soup
Clear Soup Noodles
Fuzzy Melon Soup
Cabbage Noodle Soup
Family-Style Winter Melon Soup
Hot-and-Sour Soup
Sweetened Tofu Soup
GOING TO MARKET WITH MAMA
Shrimp with Spinach and Tofu
Braised Mushrooms
Braised Cabbage and Mushrooms
Sprouting Soybeans
Grandfather's Stir-Fried Soybean Sprouts
Stir-Fried Bean Sprouts and Yellow Chives
Lotus Root Stir-Fry
Stir-Fried Egg and Chinese Chives
Stir-Fried Five Spice Tofu and Vegetables
Stir-Fried Chinese Broccoli
Stir-Fried Chinese Broccoli and Bacon
Braised Taro and Chinese Bacon
Stir-Fried Long Beans with Red Bell Peppers
Long Bean Stir-Fry
Stir-Fried Amaranth
Stir-Fried Water Spinach
Stir-Fried Cloud Ears and Luffa
Eggplant in Garlic Sauce
Stir-Fried Bitter Melon and Beef
Vegetable Lo Mein
Stuffed Fuzzy Melon
Braised Fuzzy Melon with Scallops
COOKING AS A MEDITATION
THE ART OF CELEBRATION
THE GOOD OMEN OF A FIGHTING FISH
Poached Steelhead Fish
Stir-Fried Bok Choy
White-Cut Chicken
Stir-Fried Clams in Black Bean Sauce
Stir-Fried Snow Pea Shoots
Glazed Roast Squab
Shark's Fin Soup
Oyster-Vegetable Lettuce Wraps
Stir-Fried Garlic Lettuce
Pepper and Salt Shrimp
Sweet and Sour Pork
Eight Precious Sweet Rice
Stir-Fried Scallops with Snow Peas and Peppers
NEW YEAR'S FOODS AND TRADITIONS
Buddha's Delight
Turnip Cake
Taro Root Cake
New Year's Cake
Water Chestnut Cake
Nom Yu Peanuts
Candied Walnuts
Sesame Balls
Sweetened Red Bean Paste
A DAY LIVED AS IF IN CHINA
Fancy Winter Melon Soup
West Lake Duck
Braised Nom Yu and Taro Duck
Stuffed Chicken Wings
Savory Rice Tamales
Sweet Rice Tamales
Pork Dumplings
Won Ton
Pot Stickers
Shrimp Dumplings
Stuffed Noodle Rolls
Spring Rolls
Scallion Cakes
DUTIFUL DAUGHTER RETURNS HOME
Salt-Roasted Chicken
Soy Sauce Chicken
Chinese Barbecued Pork
Barbecued Spareribs
Roast Duck
Chinese Bacon
Uncle Tommy's Roast Turkey
Mama's Rice Stuffing
Turkey Porridge
ACHIEVING YIN-YANG HARMONY
COOKING AS A HEALING ART
Walnut Soup
Green Mung Bean Soup
Foxnut Soup
Sesame Tong Shui
Lotus Seed "Tea"
Sweetened Red Bean Soup
Peanut Soup
Almond Soup
Dried Sweet Potato Soup
Sweet Potato and Lotus Seed Soup
Dragon Eye and Lotus Seed "Tea"
Double-Steamed Papaya and Snow Fungus Soup
Double-Steamed Asian Pears
Homemade Soy Milk
Savory Soy Milk
Fresh Fig and Honey Date Soup
Soybean and Sparerib Soup
Dried Fig, Apple, and Almond Soup
Ching Bo Leung Soup
Green Turnip Soup
Four Flavors Soup
Chayote Carrot Soup
Watercress Soup
Yen Yen's Winter Melon Soup
Herbal Winter Melon Soup
Mustard Green Soup
Gingko Nut Porridge
Snow Fungus Soup
American Ginseng Chicken Soup
BABA'S MAMA'S DONG QUAI AND RESTORATIVE FOODS
Dong Quai Soup
Lotus Root Soup
Korean Ginseng Soup
Homemade Chicken Broth
Double-Steamed Black Chicken Soup
Chicken Wine Soup
Pickled Pig's Feet
Beef and White Turnip Soup
Shopping like a Sleuth
Glossary
Index