The Chinese Way
Classic Techniques, Fresh Flavors (A Cookbook)
Seiten
2024
Little, Brown & Company (Verlag)
978-0-316-48543-2 (ISBN)
Little, Brown & Company (Verlag)
978-0-316-48543-2 (ISBN)
Explore the flavors and techniques of modern Chinese cooking with this collection of inspired recipes made for everyday cooking, from the award-winning author of My Shanghai
Growing up in her mother's kitchen, Betty Liu discovered that the key to Chinese cooking lies not in specific recipes, ingredients or flavors, but in the techniques passed down through generations. In The Chinese Way, the award-winning author of My Shanghai brings you the eight key methods - Steam, Fry, Broil, Braise, Sauce, Infuse, Pickle and Wrap - to unlock traditional Chinese cooking for the modern home kitchen.
Irresistible flavor combinations abound from chapter to chapter, whether for the Corn Mochi Fritters in the Fry section, Hot and Sour Shredded Chicken and Cold Noodles in Sauce, Sticky-Rice Risotto with Kabocha and Crispy Roasted Brussels Sprouts in Boil, Garlic Honey Flaky Bing in Wrap, and many more. Following the See One, Do One, Teach One principles Liu learned in medical school, this book takes the reader on a journey from copying a recipe to understanding the fundamentals that make that recipe work, helping them develop their own instincts in the kitchen until they feel comfortable throwing together a quick stir-fry, whipping out their steamer for vibrant veggies, or sizzling their own aromatics for a topping. For fans of Priya Krishna's Indian-Ish or Eric Kim's Korean American, The Chinese Way puts the joys of traditional Chinese cuisine at the fingertips of the modern home cook.
Growing up in her mother's kitchen, Betty Liu discovered that the key to Chinese cooking lies not in specific recipes, ingredients or flavors, but in the techniques passed down through generations. In The Chinese Way, the award-winning author of My Shanghai brings you the eight key methods - Steam, Fry, Broil, Braise, Sauce, Infuse, Pickle and Wrap - to unlock traditional Chinese cooking for the modern home kitchen.
Irresistible flavor combinations abound from chapter to chapter, whether for the Corn Mochi Fritters in the Fry section, Hot and Sour Shredded Chicken and Cold Noodles in Sauce, Sticky-Rice Risotto with Kabocha and Crispy Roasted Brussels Sprouts in Boil, Garlic Honey Flaky Bing in Wrap, and many more. Following the See One, Do One, Teach One principles Liu learned in medical school, this book takes the reader on a journey from copying a recipe to understanding the fundamentals that make that recipe work, helping them develop their own instincts in the kitchen until they feel comfortable throwing together a quick stir-fry, whipping out their steamer for vibrant veggies, or sizzling their own aromatics for a topping. For fans of Priya Krishna's Indian-Ish or Eric Kim's Korean American, The Chinese Way puts the joys of traditional Chinese cuisine at the fingertips of the modern home cook.
Betty Liu is a critically acclaimed cookbook author, photographer, and doctor. She is an avid home cook who started writing about the Chinese home cooking she grew up with on her award-winning blog bettysliu.com, and since then her writing, photography, and recipes have been featured on sites such as Bon Appétit, Epicurious and The New York Times. Her critically acclaimed debut cookbook, My Shanghai, was published in March 2021. She lives in Boston with her husband and dog, Annie.
| Erscheinungsdatum | 10.09.2024 |
|---|---|
| Zusatzinfo | throughout |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 206 x 256 mm |
| Gewicht | 1380 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-316-48543-8 / 0316485438 |
| ISBN-13 | 978-0-316-48543-2 / 9780316485432 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
