Mastering the Art of Chinese Cooking
By Eileen Yin-Fei Lo and Susie Cushner
4.5/5
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About this ebook
Eileen Yin-Fei Lo
Eileen Yin-Fei Lo, renowned cooking teacher, chef, and Chinese cooking authority, has been called the "Cantonese Julia Child" as well as the "Marcella Hazan of Chinese cooking." She has been written up in publications such as The New York Times, the Los Angeles Times, Saveur, Gourmet, Food & Wine, and FoodArts among others and has been a guest on NPR's Fresh Air with Terry Gross. She has appeared many times on radio and on network television and the Food Network. In addition, her writing was included in Best Food Writing of 2000. With her unparalleled knowledge of Chinese cuisine and ingredients, Lo has taught for twenty years and continues to teach and work as a restaurant consultant for clients such as Shun Lee and Ruby Foo's. She was presented with Lifetime Achievement awards at the International Festival of Food and Wine and La Celebration Culinaire Internationale. She is a member of Les Dames d'Escoffier. This is her ninth cookbook. She lives with her husband in New Jersey.
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Mastering the Art of Chinese Cooking Rating: 4 out of 5 stars4/5The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table Rating: 5 out of 5 stars5/5
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Reviews for Mastering the Art of Chinese Cooking
15 ratings3 reviews
- Rating: 5 out of 5 stars5/5love it the best book ever>>>>>>>
- Rating: 4 out of 5 stars4/5Brimming with lavish photography, this book is organized as a series of lessons which expand your abilities in logical increments. Many of the recipes and techniques mirror those found in Kuo's classic (and sadly out of print) "Key To Chinese Cooking," and while the latter has a broader range of preparations, the slightly narrower focus of this book may make it preferable as a (still surprisingly thorough) introduction to the cuisine.
You come away from the book with a better understanding of the tools, the ingredients, and most importantly, the principles of Chinese cooking - while I think a survey course in any subject as wide ranging as this will inevitably suffer certain weaknesses, this is probably the best available all-in-one Chinese cookbook in English I've encountered. This is not simply a reference - cooking your way through each section with devoted study will reap many rewards. That said, I am more likely to incorporate Fuchsia Dunlop's or Grace Young's ideas into my every-day preparations.1 person found this helpful
- Rating: 5 out of 5 stars5/5bad