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Yan - Chinese cooking for dummies

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Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so goodand look so easy to make? Still dont know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy!

The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, youll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. Youll also be able to:

  • Think like a Chinese chefusin g the Three Tenets of Chinese Cooking
  • Choose and season a wok, select a chefs knife, plus other basic tools of the trade
  • Find the essential ingredientsand ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more
  • Cook using a variety of methodsincluding stir frying, steaming, blanching, braising, and deep frying

And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the books rich offering of recipes:

  • Delectable morselsincluding Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast
  • Seafood dishesincluding Sweet and Sour Shrimp, and Oysters in Black Bean Sauce
  • Poultry dishesincluding Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken
  • Pork, beef, and lamb dishesincluding Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb

Chinese Cooking For Dummies gives you all of the basics youll need, letting you experience the rich culinary landscape of China, one delicious dish at a timeand all, without leaving a tip!

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Chinese Cooking For Dummies by Martin Yan Chinese Cooking For Dummies - photo 1
Chinese Cooking For Dummies

by Martin Yan

Chinese Cooking For Dummies Published by Wiley Publishing Inc 111 River St - photo 2

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

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-750-4470. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax 201-748-6008, or online at http://www.wiley.com/go/permissions

Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy way, Dummies.com and related trade dress are trademarks or registered trademarks of Wiley Publishing, Inc., in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor mentioned in this book.

LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or to obtain technical support, please contact our Customer Care Department within the U.S. at 877-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

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

Picture 3

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

Were proud of this book; please send us your comments through our online registration form located at www.dummies.com/register

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:

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