The Wisdom of the Chinese Kitchen
Wisdom of the Chinese Kitchen
Published on 5. May 1999
Book
Hardback
304 pages
978-0-684-84739-9 (ISBN)
Description
The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook.
The Wisdom of the Chinese Kitchen is a daughter's tribute-a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong.
The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes-such as Shark's Fin Soup and West Lake Duck-that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity.
In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past.
The Wisdom of the Chinese Kitchen is a daughter's tribute-a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong.
The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes-such as Shark's Fin Soup and West Lake Duck-that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity.
In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past.
Reviews / Votes
Amy Tan A cookbook of family secrets that the Kitchen God's Wife would have been proud to write for her daughter. Ken Hom author of Easy Family Recipes from a Chinese-American Childhood Grace Young's The Wisdom of the Chinese Kitchen is a poignant, touching look at her Chinese-American past. Each page is filled with delicious recipes written straight from the heart. This is more than a cookbook; it is a social history that deserves a place in every American library. Paula Wolfert author of Mediterranean Grains and Greens It's so rare to come across a cookbook that I fall in love with at first sight. I heartily recommend The Wisdom of the Chinese Kitchen for its terrific recipes, intimate view of how Chinese-Americans eat, and charming writing. The sections on yin-yang harmony and shopping like a sleuth are worth the price alone!More details
Language
English
Place of publication
New York
United States
Product notice
sewn/stitched
Cloth over boards
With dust jacket
Illustrations
1-16pp 4-C insert; 4-5 line drawings t-o; 10-15 b-w photos t-o; 2-C non-black t-o
Dimensions
Height: 240 mm
Width: 196 mm
Thickness: 32 mm
Weight
816 gr
ISBN-13
978-0-684-84739-9 (9780684847399)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
07/2014
1st Edition
Simon + Schuster Inc.
€19.77
Available for download
Persons
Alan Richardson is an award-winning photographer and designer whose work has appeared in Bon Appetit, Gourmet, Saveur, Food & Wine, and The New York Times Magazine. He has done the photography for countless cookbooks and is the co-author of The Four Seasons of Italian Cooking. He lives in New York City.
Grace Young is an award-winning food writer and the author of Stir-Frying to the Sky's Edge, The Wisdom of the Chinese Kitchen and The Breath of a Wok. Her work has appeared in Gourmet, Metropolitan Home, Copia, Gastronomica, Eating Well, More, Fitness, Home, and Health magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at Saveur.
Grace Young is an award-winning food writer and the author of Stir-Frying to the Sky's Edge, The Wisdom of the Chinese Kitchen and The Breath of a Wok. Her work has appeared in Gourmet, Metropolitan Home, Copia, Gastronomica, Eating Well, More, Fitness, Home, and Health magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at Saveur.
Content
Contents
Introduction
Notes to the Reader
Remember China, Nan Chung
MASTERING THE FUNDAMENTALS
THE MEANING OF RICE
Steamed Rice
Flavored Sweet Rice
Fried Rice
Tender Chicken on Rice
Tender Beef on Rice
Chicken Porridge
Stir-Fried Frog on Rice
Savory Rice Dumplings
Peanut Rice Dumplings
THE BREATH OF A WOK
Chicken with Cashews
Tomato Beef
Stir-Fried Chicken with Baby Corn and Straw Mushrooms
Stir-Fried Eggs with Barbecued Pork
Baba's Stir-Fried Butterfly Fish and Bean Sprouts
Stir-Fried Asparagus with Shrimp
Stir-Fried Squid
Beef Chow Fun
Singapore Rice Noodles
THE ART OF STEAMING
Steamed Oyster and Water Chestnut Pork Cake
Steamed Pork Cake with Salted Duck Egg
Steamed Egg Custard
Steamed Tangerine Beef
Steamed Spareribs with Black Bean Sauce
Steamed Spareribs with Plum Sauce
Steamed Sole with Black Bean Sauce
Steamed Chicken with Lily Buds, Cloud Ears, and Mushrooms
Steamed Rock Cod
Steamed Sponge Cake
SHREDS OF GINGER LIKE BLADES OF GRASS
Fried White Fish
Drunken Chicken
Braised Beef
Braised Sweet and Sour Spareribs
Nom Yu Spareibs
Lemongrass Pork Chops
Rock Sugar Ginger Chicken
Lemon Chicken
Seafood Sandpot
Sandpot Braised Lamb
Chestnuts and Mushrooms Braised with Chicken
Chicken and Corn Soup
Seafood Noodle Soup
Clear Soup Noodles
Fuzzy Melon Soup
Cabbage Noodle Soup
Family-Style Winter Melon Soup
Hot-and-Sour Soup
Sweetened Tofu Soup
GOING TO MARKET WITH MAMA
Shrimp with Spinach and Tofu
Braised Mushrooms
Braised Cabbage and Mushrooms
Sprouting Soybeans
Grandfather's Stir-Fried Soybean Sprouts
Stir-Fried Bean Sprouts and Yellow Chives
Lotus Root Stir-Fry
Stir-Fried Egg and Chinese Chives
Stir-Fried Five Spice Tofu and Vegetables
Stir-Fried Chinese Broccoli
Stir-Fried Chinese Broccoli and Bacon
Braised Taro and Chinese Bacon
Stir-Fried Long Beans with Red Bell Peppers
Long Bean Stir-Fry
Stir-Fried Amaranth
Stir-Fried Water Spinach
Stir-Fried Cloud Ears and Luffa
Eggplant in Garlic Sauce
Stir-Fried Bitter Melon and Beef
Vegetable Lo Mein
Stuffed Fuzzy Melon
Braised Fuzzy Melon with Scallops
COOKING AS A MEDITATION
THE ART OF CELEBRATION
THE GOOD OMEN OF A FIGHTING FISH
Poached Steelhead Fish
Stir-Fried Bok Choy
White-Cut Chicken
Stir-Fried Clams in Black Bean Sauce
Stir-Fried Snow Pea Shoots
Glazed Roast Squab
Shark's Fin Soup
Oyster-Vegetable Lettuce Wraps
Stir-Fried Garlic Lettuce
Pepper and Salt Shrimp
Sweet and Sour Pork
Eight Precious Sweet Rice
Stir-Fried Scallops with Snow Peas and Peppers
NEW YEAR'S FOODS AND TRADITIONS
Buddha's Delight
Turnip Cake
Taro Root Cake
New Year's Cake
Water Chestnut Cake
Nom Yu Peanuts
Candied Walnuts
Sesame Balls
Sweetened Red Bean Paste
A DAY LIVED AS IF IN CHINA
Fancy Winter Melon Soup
West Lake Duck
Braised Nom Yu and Taro Duck
Stuffed Chicken Wings
Savory Rice Tamales
Sweet Rice Tamales
Pork Dumplings
Won Ton
Pot Stickers
Shrimp Dumplings
Stuffed Noodle Rolls
Spring Rolls
Scallion Cakes
DUTIFUL DAUGHTER RETURNS HOME
Salt-Roasted Chicken
Soy Sauce Chicken
Chinese Barbecued Pork
Barbecued Spareribs
Roast Duck
Chinese Bacon
Uncle Tommy's Roast Turkey
Mama's Rice Stuffing
Turkey Porridge
ACHIEVING YIN-YANG HARMONY
COOKING AS A HEALING ART
Walnut Soup
Green Mung Bean Soup
Foxnut Soup
Sesame Tong Shui
Lotus Seed "Tea"
Sweetened Red Bean Soup
Peanut Soup
Almond Soup
Dried Sweet Potato Soup
Sweet Potato and Lotus Seed Soup
Dragon Eye and Lotus Seed "Tea"
Double-Steamed Papaya and Snow Fungus Soup
Double-Steamed Asian Pears
Homemade Soy Milk
Savory Soy Milk
Fresh Fig and Honey Date Soup
Soybean and Sparerib Soup
Dried Fig, Apple, and Almond Soup
Ching Bo Leung Soup
Green Turnip Soup
Four Flavors Soup
Chayote Carrot Soup
Watercress Soup
Yen Yen's Winter Melon Soup
Herbal Winter Melon Soup
Mustard Green Soup
Gingko Nut Porridge
Snow Fungus Soup
American Ginseng Chicken Soup
BABA'S MAMA'S DONG QUAI AND RESTORATIVE FOODS
Dong Quai Soup
Lotus Root Soup
Korean Ginseng Soup
Homemade Chicken Broth
Double-Steamed Black Chicken Soup
Chicken Wine Soup
Pickled Pig's Feet
Beef and White Turnip Soup
Shopping like a Sleuth
Glossary
Index
Introduction
Notes to the Reader
Remember China, Nan Chung
MASTERING THE FUNDAMENTALS
THE MEANING OF RICE
Steamed Rice
Flavored Sweet Rice
Fried Rice
Tender Chicken on Rice
Tender Beef on Rice
Chicken Porridge
Stir-Fried Frog on Rice
Savory Rice Dumplings
Peanut Rice Dumplings
THE BREATH OF A WOK
Chicken with Cashews
Tomato Beef
Stir-Fried Chicken with Baby Corn and Straw Mushrooms
Stir-Fried Eggs with Barbecued Pork
Baba's Stir-Fried Butterfly Fish and Bean Sprouts
Stir-Fried Asparagus with Shrimp
Stir-Fried Squid
Beef Chow Fun
Singapore Rice Noodles
THE ART OF STEAMING
Steamed Oyster and Water Chestnut Pork Cake
Steamed Pork Cake with Salted Duck Egg
Steamed Egg Custard
Steamed Tangerine Beef
Steamed Spareribs with Black Bean Sauce
Steamed Spareribs with Plum Sauce
Steamed Sole with Black Bean Sauce
Steamed Chicken with Lily Buds, Cloud Ears, and Mushrooms
Steamed Rock Cod
Steamed Sponge Cake
SHREDS OF GINGER LIKE BLADES OF GRASS
Fried White Fish
Drunken Chicken
Braised Beef
Braised Sweet and Sour Spareribs
Nom Yu Spareibs
Lemongrass Pork Chops
Rock Sugar Ginger Chicken
Lemon Chicken
Seafood Sandpot
Sandpot Braised Lamb
Chestnuts and Mushrooms Braised with Chicken
Chicken and Corn Soup
Seafood Noodle Soup
Clear Soup Noodles
Fuzzy Melon Soup
Cabbage Noodle Soup
Family-Style Winter Melon Soup
Hot-and-Sour Soup
Sweetened Tofu Soup
GOING TO MARKET WITH MAMA
Shrimp with Spinach and Tofu
Braised Mushrooms
Braised Cabbage and Mushrooms
Sprouting Soybeans
Grandfather's Stir-Fried Soybean Sprouts
Stir-Fried Bean Sprouts and Yellow Chives
Lotus Root Stir-Fry
Stir-Fried Egg and Chinese Chives
Stir-Fried Five Spice Tofu and Vegetables
Stir-Fried Chinese Broccoli
Stir-Fried Chinese Broccoli and Bacon
Braised Taro and Chinese Bacon
Stir-Fried Long Beans with Red Bell Peppers
Long Bean Stir-Fry
Stir-Fried Amaranth
Stir-Fried Water Spinach
Stir-Fried Cloud Ears and Luffa
Eggplant in Garlic Sauce
Stir-Fried Bitter Melon and Beef
Vegetable Lo Mein
Stuffed Fuzzy Melon
Braised Fuzzy Melon with Scallops
COOKING AS A MEDITATION
THE ART OF CELEBRATION
THE GOOD OMEN OF A FIGHTING FISH
Poached Steelhead Fish
Stir-Fried Bok Choy
White-Cut Chicken
Stir-Fried Clams in Black Bean Sauce
Stir-Fried Snow Pea Shoots
Glazed Roast Squab
Shark's Fin Soup
Oyster-Vegetable Lettuce Wraps
Stir-Fried Garlic Lettuce
Pepper and Salt Shrimp
Sweet and Sour Pork
Eight Precious Sweet Rice
Stir-Fried Scallops with Snow Peas and Peppers
NEW YEAR'S FOODS AND TRADITIONS
Buddha's Delight
Turnip Cake
Taro Root Cake
New Year's Cake
Water Chestnut Cake
Nom Yu Peanuts
Candied Walnuts
Sesame Balls
Sweetened Red Bean Paste
A DAY LIVED AS IF IN CHINA
Fancy Winter Melon Soup
West Lake Duck
Braised Nom Yu and Taro Duck
Stuffed Chicken Wings
Savory Rice Tamales
Sweet Rice Tamales
Pork Dumplings
Won Ton
Pot Stickers
Shrimp Dumplings
Stuffed Noodle Rolls
Spring Rolls
Scallion Cakes
DUTIFUL DAUGHTER RETURNS HOME
Salt-Roasted Chicken
Soy Sauce Chicken
Chinese Barbecued Pork
Barbecued Spareribs
Roast Duck
Chinese Bacon
Uncle Tommy's Roast Turkey
Mama's Rice Stuffing
Turkey Porridge
ACHIEVING YIN-YANG HARMONY
COOKING AS A HEALING ART
Walnut Soup
Green Mung Bean Soup
Foxnut Soup
Sesame Tong Shui
Lotus Seed "Tea"
Sweetened Red Bean Soup
Peanut Soup
Almond Soup
Dried Sweet Potato Soup
Sweet Potato and Lotus Seed Soup
Dragon Eye and Lotus Seed "Tea"
Double-Steamed Papaya and Snow Fungus Soup
Double-Steamed Asian Pears
Homemade Soy Milk
Savory Soy Milk
Fresh Fig and Honey Date Soup
Soybean and Sparerib Soup
Dried Fig, Apple, and Almond Soup
Ching Bo Leung Soup
Green Turnip Soup
Four Flavors Soup
Chayote Carrot Soup
Watercress Soup
Yen Yen's Winter Melon Soup
Herbal Winter Melon Soup
Mustard Green Soup
Gingko Nut Porridge
Snow Fungus Soup
American Ginseng Chicken Soup
BABA'S MAMA'S DONG QUAI AND RESTORATIVE FOODS
Dong Quai Soup
Lotus Root Soup
Korean Ginseng Soup
Homemade Chicken Broth
Double-Steamed Black Chicken Soup
Chicken Wine Soup
Pickled Pig's Feet
Beef and White Turnip Soup
Shopping like a Sleuth
Glossary
Index