Phoenix Claws and Jade Trees

Phoenix Claws and Jade Trees

Author: Kian Lam Kho

Publisher: Clarkson Potter

ISBN: 9780385344692

Category: Cooking

Page: 368

View: 767

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Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. 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 you learn how to dry stir-fry chicken, you 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 Tso’s 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 you encounter or imagine.
Phoenix Claws and Jade Trees
Language: en
Pages: 368
Authors: Kian Lam Kho
Categories: Cooking
Type: BOOK - Published: 2015-09-29 - Publisher: Clarkson Potter

Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. 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,
The Flavor Equation
Language: en
Pages: 352
Authors: Nik Sharma
Categories: Cooking
Type: BOOK - Published: 2020-10-27 - Publisher: Chronicle Books

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021
Chow Chop Suey
Language: en
Pages: 336
Authors: Anne Mendelson
Categories: Social Science
Type: BOOK - Published: 2016-11-29 - Publisher: Columbia University Press

Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of
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Language: en
Pages: 399
Authors: Mark McWilliams
Categories: Social Science
Type: BOOK - Published: 2016-05-07 - Publisher: Oxford Symposium

The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Flowers, Dragons & Pine Trees
Language: en
Pages: 312
Authors: Mary M. Dusenbury, Carol Bier
Categories: Art
Type: BOOK - Published: 2004 - Publisher: Hudson Hills

Comprised of some three hundred objects, the collection of Asian textiles in the Spencer Museum of Art at the University of Kansas has remained a hidden treasure since its inception nearly a century ago. This small but important collection, which includes textiles from East, South, and Central Asia dating from