• Complain

Kho - Phoenix claws and jade trees : essential techniques of authentic Chinese cooking

Here you can read online Kho - Phoenix claws and jade trees : essential techniques of authentic Chinese cooking full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2015, publisher: Potter/TenSpeed/Harmony;Clarkson Potter/Publishers, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Kho Phoenix claws and jade trees : essential techniques of authentic Chinese cooking
  • Book:
    Phoenix claws and jade trees : essential techniques of authentic Chinese cooking
  • Author:
  • Publisher:
    Potter/TenSpeed/Harmony;Clarkson Potter/Publishers
  • Genre:
  • Year:
    2015
  • Rating:
    5 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 100
    • 1
    • 2
    • 3
    • 4
    • 5

Phoenix claws and jade trees : essential techniques of authentic Chinese cooking: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Phoenix claws and jade trees : essential techniques of authentic Chinese cooking" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques - such as pan-frying, oil steeping, and yin-yang frying - and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tsos Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine. Read more...
Abstract: Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques - such as pan-frying, oil steeping, and yin-yang frying - and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tsos Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine

Kho: author's other books


Who wrote Phoenix claws and jade trees : essential techniques of authentic Chinese cooking? Find out the surname, the name of the author of the book and a list of all author's works by series.

Phoenix claws and jade trees : essential techniques of authentic Chinese cooking — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Phoenix claws and jade trees : essential techniques of authentic Chinese cooking" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Copyright 2015 by Kian Lam Kho Photographs copyright 2015 by Jody Horton All - photo 1
Copyright 2015 by Kian Lam Kho Photographs copyright 2015 by Jody Horton All - photo 2

Copyright 2015 by Kian Lam Kho

Photographs copyright 2015 by Jody Horton

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC.

Library of Congress Cataloging-in-Publication Data

Kho, Kian Lam.

Phoenix claws and jade trees : essential techniques of authentic Chinese cooking / Kian Lam Kho ; photographs by Jody Horton. First edition.

pages cm

Includes bibliographical references and index.

1. Cooking, Chinese. I. Title.

TX724.5.C5K485 2015

641.5951dc23

2014046694

ISBN9780385344685

eBook ISBN9780385344692

Hardcover Book Design by Jan Derevjanik

Cover design by Jan Derevjanik

Cover photographs by Jody Horton

Prop styling by Johanna Lowe

Food styling by Suzanne Lenzer

v4.1

a + prh

To Warren for believing in me and supporting me ceaselessly CONTENTS - photo 3

To Warren

for believing in me and
supporting me ceaselessly

CONTENTS
CHAPTER 1
The Essence of Chinese Food
CHAPTER 2
The Chinese Kitchen
CHAPTER 3
The Chinese Pantry
CHAPTER 4
Basic Ingredient Preparation
CHAPTER 5
Chinese Stocks
CHAPTER 6
Harnessing the Breath of a Wok
CHAPTER 7
Explosion in the Wok
CHAPTER 8
Dipping in Oil
CHAPTER 9
Flavoring with Sauces
CHAPTER 10
The Virtues of Slow Cooking
CHAPTER 11
The Intricacy of Boiling
CHAPTER 12
The Power of Steam
CHAPTER 13
The Making of Hearty Soups
CHAPTER 14
Playing with Fire
CHAPTER 15
Enriching with Smoke
CHAPTER 16
Appetizing Cold Dishes
CHAPTER 17
Sweet but Not Dessert

INTRODUCTION Phoenix claws and jade trees are poetic metonyms or metaphorical - photo 4
INTRODUCTION

Phoenix claws and jade trees are poetic metonyms, or metaphorical substitutions, youll find on many Chinese restaurant menus. Phoenix claw () is a synonym for chicken feet, and jade tree () is used for gailan , or Chinese broccoli. To most Chinese diners, this is familiar terminology, and I grew up learning it naturally at daily meals. But for many Westerners, authentic Chinese cuisine remains just out of reach linguistically and geographically. Yet with so many ingredients readily available and a wok just one click away online, its time to extend these thrilling and transportive flavors to eager home cooks everywhere.

In this book I demystify Chinese cooking by taking a unique approach. I believe that the cuisine is easiest to learn by technique. A dry stir-fry is no more difficult to prepare than a moist one; the key is to know which technique to use for which ingredient and for which final result. Armed with this knowledge, you can not only re-create dishes from all over China and many East Asian countries, but you can cook almost any ingredient in any fashion youd like. If you discover you love dry stir-fry with leeks and you are wild about duck, you can combine the two to make a successful Chinese dish all your own.

As China opens up to the world, her emigrants bring many regional cooking traditions to their adopted countries. They introduce new ingredients and open restaurants to satisfy their longing for food from home. At the same time, Western expatriates flock to China as companies from all over the world scramble to do business there. After short stints in China they return home, yearning to re-create the incredible array of food they experienced abroad.

This confluence of immigration and business travel creates new demands and sets higher standards for authentic Chinese food outside China. No longer are we satisfied with Beef with Broccoli and General Tsos Chicken. We now demand Xinjiang Lamb Burgers and Lan Zhou Pulled Noodles. From New York to Melbourne, people are curious about authentic Chinese food.

My own experience of cooking Chinese food in America parallels the narrative of these new Chinese immigrants. Arriving in America from Singapore in the 1970s to attend university in Boston, I longed for the abundance of wonderful food from home. At that time most restaurants in town were still serving up chop suey and other substandard Cantonese fare. My only defense against bad Chinese food was to cook at home. Unable to find a good Chinese cookbook, I resorted to writing home to my aunts and other relatives for instructions and recipes.

Over the years I mastered techniques and developed recipes that helped me in my kitchen. I found that by taking one technique and switching up the ingredients, I could make an entirely new dish typical of a different region. Once I had the many methods under my belt, I could make almost anything. I hope this book will help illuminate fundamental Chinese cooking methods for the Western cook and make this fascinating cuisine practical to prepare at home.

Thus, the chapters here are organized according to cooking methods rather than the usual division by ingredients or region. Some techniques are defined by heat sources. Cooking with oil, for example, is divided into five techniques: light frying, deep-frying, oil steeping, yin-yang frying, and pan-frying. The procedures are different but all use oil as the heat medium. This approach can greatly facilitate the learning of a cuisine by identifying similarities and differences among related techniques.

Although the preparation methods outlined in this book are based on a comprehensive set of Chinese cooking techniques, I have kept the home cook in mind and have thus omitted some seldom-used ones. Many of these omitted techniques simply put too fine a point on a general method. For example, pan-frying in Chinese can be minutely defined in three ways: jian (), tie (), and ta (), depending on whether the ingredient is fried whole, cut into pieces, or covered in batter. Since the technique is fundamentally the same, I combine them into pan-frying.

SHARING A MEAL

Sharing a meal is still considered the ultimate sign of pride and respect in Chinese families. Special celebrations, such as major birthdays and weddings, are elaborate and can consist of ten to twelve courses accompanied by the best rice wine and the most expensive tea. Truly extravagant banquets are regularly hosted by the upper echelon of Chinese government officials and industry tycoons.

The main components of a Chinese meal are set by a long-standing tradition. The Chinese term for aliment, or food, is yinshi (), which literally translates as drink and food. The yin () refers to all sorts of drinks including tea, wine, and brewed herbs, whereas the shi () consists of fan () and shan (). Fan represents a group of foods made from grain, and shan comprises all the wonderful dishes made from meat and vegetables. A Chinese meal is almost always made up of these three components of yinshi . This sense of balance continues into our modern era and is reflected in both daily family meals and gala banquets.

The grain food in a Chinese meal covers a wide assortment of dishes, from steamed white rice and fried rice to steamed bread, noodles, and dumplings. (Noodles, dumplings, steamed cakes, and pancakes are primarily considered snack foods and form a distinct branch of Chinese cooking known as dianxin [] in Mandarin or as dimsum in Cantonese. An entire separate realm of cooking with specific techniques and dining rituals has evolved around them and currently exists in all regions of China. As such, these dishes are beyond the scope of this book.)

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Phoenix claws and jade trees : essential techniques of authentic Chinese cooking»

Look at similar books to Phoenix claws and jade trees : essential techniques of authentic Chinese cooking. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Phoenix claws and jade trees : essential techniques of authentic Chinese cooking»

Discussion, reviews of the book Phoenix claws and jade trees : essential techniques of authentic Chinese cooking and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.