Secrets from a Chinese Kitchen presents exquisite and authentic Chinese recipes in a collection that stands out for its variety and balance, its requirements for fresh ingredients and essential methods for making the most of the qualities of those ingredients to enhance their flavour. Potential pitfalls are explained with the secrets for avoiding them, learnt by the authors from their famous father Ken Lo and from years of their own experience passed down within the family. Regional dishes are described simply and linked to evocative notes on travel throughout China; healthy as well as traditional aspects have been incorporated. Every aspect of the Chinese cuisine is explored through over 100 recipes, including the delicious Crispy Five Spice Chicken Legs and the aromatic Dry Tossed Chilli Prawns. The special 'secrets' that accompany each dish help the cook to recreate the most authentic dishes, such as tips on cooking meat under a low heat for a long length of time so that it steeps in its juices until it melts in the mouth.
The book is divided into sections that present the recipes through the exciting techniques that are used to make them, such as steaming, preparing soups and stir-frying. There are also fascinating introductions that explore the staple ingredients used in Chinese cooking, such as noodles, which describes how they are made, what types there are, where they come from and their uses within the delicious accompanying recipes. Jenny and Vivienne Lo draw on their Chinese background and what they have learnt from earlier generations.
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Verlagsort
Verlagsgruppe
Illustrationen
Maße
Höhe: 234 mm
Breite: 156 mm
Dicke: 13 mm
Gewicht
ISBN-13
978-1-86205-620-6 (9781862056206)
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Schweitzer Klassifikation
Jenny Lo (chef) and her sister Vivienne (writer) absorbed their interest in food as part of their family history. Food was a link to a time before the Revolution, their grandfather's house in China and family life as it was then. Their collective memories of their father's cooking are the original source of their interest and way of cooking. Jenny has worked closely with well-known Chinese chefs for over ten years and was her father's editorial assistant on his cookery books for fifteen years. She has opened her own restaurant, The Teahouse in London. Vivienne has studied Chinese Medicine and has also been involved in the management of The Teahouse and both sisters have already co-authored for 150 Recipes from the Teahouse.
