Phoenix Claws and Jade Trees
Essential Techniques of Authentic Chinese Cooking
by Kian Lam Kho
The photographs (all 240 of them!) are stunning and it's the first thing that grabs your eye. Kho reminds people that China has many regional cuisines, not just one and learn a little about the birth of China's vast and rich culinary culture. He organizes his chapters by cooking methods, rather than region. The section on frying is divided into light frying, deep frying, oil steeping, pan frying and yin yang frying. If you're wondering what yin yang frying is, I don't blame you. It refers to when you fry food in hot oil, then add cold oil to lower the temperature before bringing the temperature back up to finish.
Other chapters cover Boiling, Slow Cooking, Steaming, Smoking, Roasting, Soup Making. Again, these chapters are divided into sections.
Other chapters cover Boiling, Slow Cooking, Steaming, Smoking, Roasting, Soup Making. Again, these chapters are divided into sections.
This book is very comprehensive for lovers of traditional Chinese cuisine.
I received this book from Blogging for Books in exchange for my honest review.
I received this book from Blogging for Books in exchange for my honest review.
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