Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home - Couverture souple

Hsiung, Deh-Ta

Couverture souple

ISBN 10 : 0716020688 ISBN 13 : 9780716020684

Editeur : Elliot Right Way Books, 1993

Synopsis

Book by Hsiung DehTa

A propos du livre

Présentation de l'éditeur

Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help you successfully reproduce your favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection. He shows you each crucial stage of preparation to enable you to recreate the harmonious blending of subtle flavours, delicate textures, aromas, colours and shapes that are the hallmarks of authentic Chinese restaurant cooking. These are some of the Amazon reviews for the previous edition: Book for NEW Chinese cook Wanabees 4.0 out of 5 stars, 186 of 190 people found the following review helpful: As a novice cook and a lover of Chinese food, I purchased this book along with a Wok and started my voyage of discovery into the far east. The book was perfect for the starter to learn how to Season the wok, use the wok and care for the most important part of your kitchen. It gives great details about sizes and shapes of cuts when preparing meat and veggies to ensure you start off on the right foot. I started of on the simpler looking dishes, picking out a few favourites that I had enjoyed on my walks home from the pub on a Friday night. The descriptions and details and simplicity of the book and the way it is written ensured that my first few easy dishes turned out like restaurant food (even if I do say so myself). A couple more visits to the Chinese supermarket and a purchase of a few simple and in expensive items ensured that I could progress and tackle slightly more extravagant dishes which again have turned out very tasty. Since I have loaned my book out to several wanabees and helped them in the supermarket buy their first Wok. All in all, an excellent book with fabulous dishes that anyone can make. 5.0 out of 5 stars. Great little cookbook. By R. Haines (Oxford) 32 of 34 people found the following review helpful: This plainly presented modest paperback is full of classic recipes that work very well. It also has some good sections covering technique. I use this book a lot and wouldn't be without it on my shelf. 5.0 out of 5 stars Chinese food the right way for a fiver. By Mr. D. Kirk (Ibrox, Glasgow) - 17 of 18 people found the following review helpful: Cannot reccomend this book enough. True it is a small book, but it tells you so much. Highly reccomend the recpie for Char Sui Pork - worth it for that ALONE.

Biographie de l'auteur

Deh-Ta Hsiung was born in 1933 in Peking (Beijing) and educated amongst other places at University College, Oxford, and the Slade School of Fine Art, University College, London. His career has included the following: food and wine consultant to Chinese restaurants in the UK, Hong Kong and India; teacher of Chinese cooking regularly around the world (including France, Ireland, Finland, India and at Ken Lo’s Chinese Cookery School in London); Chinese restaurant inspector for a prestigious guidebook and for several major food manufacturers. He is also the author of numerous books on Chinese cooking, including two he co-authored with Ken Lo. But his accolade must be as special Guest Chef at the Savoy, London, for their staff on several occasions.

À propos de cette édition

• Éditeur: Elliot Right Way Books
• Date d'édition: 1993
• ISBN 10: 0716020688
• ISBN 13: 9780716020684
• Reliure: Broché
• Numéro d'édition: 2
• Nombre de pages: 192