Cover image for Yan-kit's classic Chinese cookbook
Title:
Yan-kit's classic Chinese cookbook
ISBN:
9781465430076
Publication Information:
New York : DK Pub., 2015.
Physical Description:
256 p. : col. ill., col. map ; 25 cm.
General Note:
Includes index.
Contents:
Ingredients -- Equipment -- Techniques -- Recipes : Hors d'oeuvres -- Soups and fire pots -- Fish and seafood -- Poultry and eggs -- Meat -- Vegetables -- Rice, noodles, and dumplings -- Desserts -- Regional menus : Regional Chinese cooking -- Northern or Peking menu recipes -- Eastern or Shanghai menu recipes -- Western or Szechwan menu recipes -- Southern or Cantonese menu recipes -- Mixed regional menu recipes.
Subject Term:
Genre:
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On Order

Summary

Summary

Learn to cook traditional Chinese food with this extensive collection of authentic recipes from Chinese cookery expert Yan-Kit So. Dim-sum, dumplings, Cantonese food -- you name it -- this classic book has every recipe and cooking method you need to prepare delicious, authentic Chinese food.

With thirty years as a favorite in home kitchens everywhere, Yan-Kit's Classic Chinese Cookbook is a staple for cooking traditional Chinese food. Now this bestselling cookbook is reborn with wonderful photography that makes cooking Chinese food recipes understandable and simple. Even inexperienced cooks can find easy recipes in this complete collection, and more experienced chefs will find plenty to challenge and delight them as well.

Step-by-step instructions, tips and techniques, and complete menu ideas make Yan-Kit's Classic Chinese Cookbook inviting for home cooks of all skill levels: Find a new favorite dim-sum recipe, learn a great technique for dumplings, or polish your proficiency in the art of delicious Cantonese food. Yan-Kit's proficiency and expertise in cooking authentic Chinese food makes her the ideal chef to begin a journey into cooking Chinese food, and a trusted ally in guiding you in more expert Chinese dishes.


Author Notes

Yan-kit So (1933-2001) was a well-known Chinese cookery expert who successfully demonstrated her special techniques and recipes at leading London cookery schools, including Leith's School of Food and Wine. Born in Chungshan, China, raised and educated in Hong Kong, and later in London, Yan-kit spent some time in India and the United States but lived most of her life in London. She is the author of numerous books and articles on Chinese cuisine and has contributed recipes and features on regional cooking to Robert Carrier's Kitchen. She held a PhD in history from the University of London and translated several Chinese short stories for publication by the Chinese University of Hong Kong.


Table of Contents

Claudia Roden
Forewordp. 6
Introductionp. 8
Ingredientsp. 12
Equipmentp. 28
Techniquesp. 32
Recipes
Hors d'oeuvresp. 44
Soups and fire potsp. 64
Fish and seafoodp. 80
Poultry and eggsp. 102
Meatp. 124
Vegetablesp. 148
Rice, noodles, and dumplingsp. 170
Dessertsp. 188
Regional menus
Regional Chinese cookingp. 194
Northern or Peking menu recipesp. 196
Eastern or Shanghai menu recipesp. 206
Western or Szechwan menu recipesp. 214
Southern or Cantonese menu recipesp. 224
Mixed regional menu recipesp. 232
Special recipesp. 240
Glossaryp. 243
Indexp. 251
Acknowledgmentsp. 256