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The Chinese Kitchen: Recipes, Techniques, Ingredients, History, And Memories From America's Leading Authority On Chinese Cooking
Eileen Yin-Fei Lo, author of award-winning cookbooks, menu developer for top Asian restaurants, and cooking teacher, presents her life's work. Reflecting on her life in food, including her childhood in Canton, China, where she learned to cook at her grandmother's side, Eileen has created an exhaustive cookbook of extensive scope. Everything about Chinese cooking has cultural significance, and much of what Eileen talks about in this book has never appeared in print before in the English language. There are more than 250 recipes in all, including many classic banquet-style recipes, quite a number presented for the first time in the traditional manner, from Peking Duck to Beggar's Chicken. Dozens of the techniques for preparing these elaborate recipes are shown in full-color photographs in the color insert as well. Eileen also includes many of her own creations, such as infused oils and rich, flavorful stocks, essential for cooks who are serious about mastering the ancient art of Chinese cooking. Everything is dim sum, congees, stir-fries, rice dishes, noodles, bean curd, meat dishes, and more. For anyone who loves Asian cuisines, this is the ultimate cookbook, and for cookbook lovers and aspiring food professionals, this is required reading.
464 pages, Hardcover
First published December 1, 1999
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Displaying 1 - 6 of 6 reviews
June 25, 2012
It seems that we are in a bit of a retrospective phase this week (just the luck of the draw) and what better than to look at a book which, 12 years on, still commands a high price tag and remains in print. With hundreds if not thousands of new cookbooks each month seeing light, what a testament to this book's longevity and quality!
Here is a book that encapsulates what it is by the title. The Chinese Kitchen. Perhaps all you need to know, or at least a damn good AUTHENTIC overview that will keep you occupied and learning for a time before you perhaps expand your horizons into the various regional differences and styles that Chinese food encompasses.
At first glance this book can be as inscrutable as Chinese cookery. This is no fault of the book per se but it is hard to pigeon hole it. It is not just a recipe book. It is not a plain "how-to" book. Neither is it a history book or personal portrait perspective. Yet the author has managed to weave all of these ingredients together to present an excellent book, maybe in the same way that a skilled Chinese cook can take ingredients and work miracles with them!
It is worth persevering if you want the benefit of the end results. Helping understand the author and what she writes about will help you, in time, to obtain a great finesse to what you are doing. The author starts with her own memories of Chinese food and this seamlessly segues into Chinese folklore, mythology, history, politics, rituals... and a lot more besides. The essentials of the Chinese larder then come in for a basic scrutiny, hopefully explaining what some of the less-familiar ingredients are and how they fit into the grand scheme of things. Chapter after chapter follow looking at teas, wines, traditions, work tools, probably all including the proverbial (Chinese) kitchen sink. It is great to see instruction into the distinct art of preparing ingredients Chinese-style being provided with some nice full-colour photographs. Many books just assume that the reader either knows how to do things or guesses that they will adopt a Western-approach to Chinese cookery. Of course, you can eschew this if you wish yet if you want to get things as authentic as possible...
After what feels in page-terms (but not in time terms) a LOT of information the reader is finally, as if an afterthought, given a lot of recipes to consume. Each recipe is ensconced in its own chapter of likewise bedfellows and prefaced with a good scene-setter. Throughout the reader does not feel like they have been cast adrift in a sea of uncertainty. Neither are they being fed like a baby. Maybe the author intends this to be a journey on many different, distinct levels. A slight warning. If you believe that you recognise some of the recipes from your local (foreign-to-China) Chinese restaurant or takeaway, do not be too disappointed if you find that the dish you prepare is nothing like what you believed it to be. Here the author has focussed on authentic recipes rather than Westernised equivalents but, of course, even in China different cultures and regional influences can make some subtle (or not so subtle) changes.
As stated earlier, this book is by no means new yet it has stood the test of time whilst many rivals have fell by the wayside. You are not getting a fashionable, aspirational book for your money but a dependable, reliable, valuable resource that gives you not just recipes and a means to produce them... Until you see the book for itself and possibly embark on the promised journey, you might not fully appreciate just what it offers. If you like Chinese food and wish to make it a regular part of your mealtimes and prefer more than a "101 different Chinese-style recipes you can bash out quickly" this book should be given very serious consideration.
The Chinese Kitchen, written by Eileen Yin-Fei Lo and published by William Morrow. ISBN 9780688158262, 451 pages. Typical price: GBP22.50. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
Here is a book that encapsulates what it is by the title. The Chinese Kitchen. Perhaps all you need to know, or at least a damn good AUTHENTIC overview that will keep you occupied and learning for a time before you perhaps expand your horizons into the various regional differences and styles that Chinese food encompasses.
At first glance this book can be as inscrutable as Chinese cookery. This is no fault of the book per se but it is hard to pigeon hole it. It is not just a recipe book. It is not a plain "how-to" book. Neither is it a history book or personal portrait perspective. Yet the author has managed to weave all of these ingredients together to present an excellent book, maybe in the same way that a skilled Chinese cook can take ingredients and work miracles with them!
It is worth persevering if you want the benefit of the end results. Helping understand the author and what she writes about will help you, in time, to obtain a great finesse to what you are doing. The author starts with her own memories of Chinese food and this seamlessly segues into Chinese folklore, mythology, history, politics, rituals... and a lot more besides. The essentials of the Chinese larder then come in for a basic scrutiny, hopefully explaining what some of the less-familiar ingredients are and how they fit into the grand scheme of things. Chapter after chapter follow looking at teas, wines, traditions, work tools, probably all including the proverbial (Chinese) kitchen sink. It is great to see instruction into the distinct art of preparing ingredients Chinese-style being provided with some nice full-colour photographs. Many books just assume that the reader either knows how to do things or guesses that they will adopt a Western-approach to Chinese cookery. Of course, you can eschew this if you wish yet if you want to get things as authentic as possible...
After what feels in page-terms (but not in time terms) a LOT of information the reader is finally, as if an afterthought, given a lot of recipes to consume. Each recipe is ensconced in its own chapter of likewise bedfellows and prefaced with a good scene-setter. Throughout the reader does not feel like they have been cast adrift in a sea of uncertainty. Neither are they being fed like a baby. Maybe the author intends this to be a journey on many different, distinct levels. A slight warning. If you believe that you recognise some of the recipes from your local (foreign-to-China) Chinese restaurant or takeaway, do not be too disappointed if you find that the dish you prepare is nothing like what you believed it to be. Here the author has focussed on authentic recipes rather than Westernised equivalents but, of course, even in China different cultures and regional influences can make some subtle (or not so subtle) changes.
As stated earlier, this book is by no means new yet it has stood the test of time whilst many rivals have fell by the wayside. You are not getting a fashionable, aspirational book for your money but a dependable, reliable, valuable resource that gives you not just recipes and a means to produce them... Until you see the book for itself and possibly embark on the promised journey, you might not fully appreciate just what it offers. If you like Chinese food and wish to make it a regular part of your mealtimes and prefer more than a "101 different Chinese-style recipes you can bash out quickly" this book should be given very serious consideration.
The Chinese Kitchen, written by Eileen Yin-Fei Lo and published by William Morrow. ISBN 9780688158262, 451 pages. Typical price: GBP22.50. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
July 21, 2008
I love this cookbook, not only for the recipes, but for the stories that the author relates about her family and culture.
January 16, 2008
I decided I needed to learn chinese cooking and this seemed reasonably accurate. I like this book because it seems authentic. She's clearly researched her food heritage and the lists of ingredients are extensive but accurate. It was an absolute delight to hit the asian grocery store and finally buy things knowing what I was going to use them for! And despite this adherence to the correct ingredients I think the recipes are possible, even in the USA. Its going to take me a long time to get the dumplings and spring rolls right but the raost pork and fried rice were delightful and I'm excited at the thought of using my new and exciting ingredients!
March 30, 2010
This is more of a book for someone who really wants to dig in to the lore and depth in chinese cooking. It is not "average kitchen friendly," though it does tone down some recipes to be a bit more universal. The literature aspect of it is an enjoyable read, though, and I have made a couple recipes from it that turned out ok...it has unfortunately been so long that I can't recall what they were.
Good explanations on the difference between "ameri-chinese" food and "authentic" chinese food.
Overall great, but not looking worn with use in our kitchen.
June 12, 2011
I learned a lot about Chinese culture and Chinese cooking, which I was interested in. And some techniques. But the recipes are rather more elaborate and expensive than what I had in mind. Quite authentic though, I'm sure.
July 8, 2011
Great book on basic Chinese technique and procedure. Wonderful hand in hand with Barbara Tropp's classic.
Displaying 1 - 6 of 6 reviews