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Chinese Cooking For Dummies
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商品簡介
Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy!
The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:
Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking
Choose and season a wok, select a chef’s knife, plus other basic tools of the trade
Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more
Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying
And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:
Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast
Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce
Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken
Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb
With sixteen pages of tempting, full-color photographs, several black-and white illustrations, and humorous cartoons, Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!
The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:
Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking
Choose and season a wok, select a chef’s knife, plus other basic tools of the trade
Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more
Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying
And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:
Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast
Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce
Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken
Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb
With sixteen pages of tempting, full-color photographs, several black-and white illustrations, and humorous cartoons, Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!
作者簡介
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.
目次
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, and Salads.
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, and Lamb.
Chapter 13: Healthy Tofu and Eggscellent Ideas.
Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way.
Chapter 15: Rice Bowls and Oodles of Noodles.
Chapter 16: Sweet Sensations.
Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals.
PART IV: The Part of Tens.
Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience.
Chapter 19: Ten Commandments: Secrets to Your Success.
Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture.
Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food.
Index.
Book Registration Information.
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, and Salads.
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, and Lamb.
Chapter 13: Healthy Tofu and Eggscellent Ideas.
Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way.
Chapter 15: Rice Bowls and Oodles of Noodles.
Chapter 16: Sweet Sensations.
Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals.
PART IV: The Part of Tens.
Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience.
Chapter 19: Ten Commandments: Secrets to Your Success.
Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture.
Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food.
Index.
Book Registration Information.
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