Chinese Cooking For Dummies
by Martin Yan
Chinese Cooking For Dummies
Published by
Wiley Publishing, Inc.
111 River St.
Hoboken, NJ 07030-5774
www.wiley.com
Copyright 2000 by Wiley Publishing, Inc., Indianapolis, Indiana
Published simultaneously in Canada
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Library of Congress Cataloging-in-Publication Data:
Library of Congress Control Number: 00-104231
ISBN: 978-0-7645-5247-2
Manufactured in the United States of America
15 14 13 12 11
1B/RR/QS/QT/IN
About the Author
Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in 24 best-selling cookbooks, including his two recent releases, Martin Yans Feast: The Best of Yan Can Cook and Martin Yans Invitation to Chinese Cooking.
As host of Yan Can Cook, Yan has captured the admiration and loyal following of millions of cooking and travel fans. He combines cooking artistry and teaching skill with humor and a unique personal style. Yans programs are as entertaining as they are educational. He is dedicated to opening the mysterious world of Chinese and Asian cooking and furthering the understanding and enjoyment of these excellent cuisines and cultures.
Born in Guangzhou, China, Yan always possessed a passion for cooking. His formal introduction to the culinary world began at age 13 with an apprenticeship for a well-established Hong Kong restaurant. After earning a diploma from the Overseas Institute of Cookery in Hong Kong, he traveled to Canada and the United States. While earning an M.S. in Food Science from the University of California, Davis, Yan taught Chinese cooking for the University of California extension program.
Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. Yan Can Cook has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.
Dedication
I dedicate this book to you, the reader. Whether it represents your first foray into Chinese cooking, or is yet another reference for your culinary library, your interest is ample compensation for my efforts.
Authors Acknowledgments
Ive heard that too many cooks spoil the broth. But when putting this book together, the more spoons we had clanging around the pot, the better.
The project never wouldve come to fruition without our able and dedicated staff. Julie Tan-Salazar led the kitchen crew with professionalism, talent, and a whole lot of well-earned sweat. Without Kim Deckers tireless research and creative, stylish writing, I couldnt have brought the text portion of this book to life. And Jeannie Cuan, with her usual grace under pressure, made sure that everyone was on the ball.
Sandy Rust, Jan Nix, Winnie Lee, Eva Kwong, Susan Phan, Frankie Poon, Betty Poon, and William Chow all deserve plenty of thanks for logging so many hours in front of a hot stove.
Thanks so much to Ginny Bast for getting everything elseand I do mean everything else done in the office when I was up to my ears in this and many other projects.
Tina Salter and, once again, Jan Nix contributed their familiarity with publishing, editing, and Chinese cuisine, along with plenty of honesty and encouragement; Im so grateful for both of them. Eagle-eyed Susan Yoshimura saw that both text and recipes passed the first round of editorial muster. Ivan Lais peerless sense of humor and ability to make a great book even better was also indispensable. Cheers to Roy Salazar whose expertise with wine and tea made the books beverage chapter informative and fun to read. I sincerely thank Liz Kurtzman for her elegant and informative illustrations.
Let me also thank everyone else who contributed to the project. Without their work and enthusiasm, the book never wouldve developed the fabulous flavor it has now.
After working with Christy Beck, Tim Gallan, Linda Ingroia, Holly McGuire, and Tina Sims, I understand why Wiley always turns out such top-notch publications. Youre all pros!
Thanks to Colin and Devin for providing me with laughter. And of course, thanks to Sue, whose patience and support continue to amaze me.
Publishers Acknowledgments
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Some of the people who helped bring this book to market include the following:
Acquisitions, Editorial, and Media Development
Senior Project Editor: Tim Gallan
Senior Acquisitions Editor: