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Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine's fundamental techniques.
�
Winner of the 2016 IACP Julia Child First Book Award
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 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 they encounter or can imagine.
- Sales Rank: #19834 in Books
- Published on: 2015-09-29
- Released on: 2015-09-29
- Original language: English
- Number of items: 1
- Dimensions: 10.26" h x 1.23" w x 8.27" l, 1.25 pounds
- Binding: Hardcover
- 368 pages
Review
“[A]�magisterial new book.”
—New York Times
“[A]�beautiful and meticulous volume that examines the techniques one by one--stir-frying, deep-frying, saucing, braising. The recipes travel the gamut from familiar (mapo tofu) to startling (pig's skin and bean aspic), offering something for both the student and the adventurer in your kitchen.”
—T. Susan Chang, NPR.org, one of “2015's Great Reads”
“If you've wanted to cook authentic Chinese food but have felt a little put off by unfamiliar ingredients or techniques, then run, don't walk, to buy this book.”
—Fine Cooking
“Red Cook blogger Kian Lam Kho focuses on basic techniques—flash-poaching, deep-frying, hang-roasting—in his first cookbook, a compendium of specialties from throughout China. Organizing recipes by technique, he shows how to master dishes from the simple (cucumber salad) to the complex (yin-yang fried tofu-skin rolls).”
—Food & Wine
“This extraordinary collection is a must-have for anyone interested in Chinese cuisine.”
—Publishers Weekly, starred review
“[A]�gorgeous trove; if you owned it, you’d feel as though you’d never need another Chinese cookbook for your entire culinary life.”
—Seattle Weekly
“An attractive, knowledgeable yet accessible guide to cooking Chinese food, focusing on techniques from stir-frying to smoking. Kho clearly explains the differences in regional cuisines, reviews crucial cooking tools and skillfully guides Western readers through essential ingredients and dishes.”
—Seattle Times
About the Author
KIAN LAM KHO is a chef, culinary instructor, restaurant consultant, and the James Beard Award–nominated blogger behind redcook.net. He has taught at the Institute of Culinary Education and Brooklyn Kitchen. He lives in New York City.
Most helpful customer reviews
35 of 35 people found the following review helpful.
Kian Lam Kho has come out with a great introduction to making quality Chinese style food at home.
By Bagel Man
Book arrived as I came home from a long day at the industrial bakery. Took a short unwind time and started to read the book.
I didn't need recipes for chicken or duck feet, however, scanning the index we saw the the Mapo Tofu (p211) and the Steamed Stuffed Tofu (p261) made me run out to the Kogers and purchase what we didn't have at home.
It was a welcome end to a long day and the beginning to more long missed Chinese dishes at home.
Thank you Kian Lam Kho!
We loved the Mapo Tofu using ground beef instead of pork, it was better than what we could order take out.
The Steamed Stuffed Tofu made us think we were back at Hop Kee or On Luck back in NY Chinatown.
Our Friend Duck Wong would smile on Braised Whole Duck on page 212.
The book is very well written, shares culture along with the recipes.It has brought back many happy memories of eating with the cooks and wait staff at the end of the evening.
This is a great companion to our collection of Huang Su Huei's of cookbooks from the 1970's.
The recipes reminded me of the earlier day's when I would fix equipment in my friends Chinese Restaurants, where the cooks would teach me simple things after I finished the repairs.
It is fair to say that my Wife and I enjoy the book and it's collection of recipes.
Let me know if you agree with my feeling and opinion of this great book.
16 of 17 people found the following review helpful.
Best book on Chinese food since Fuchsia Dunlop's
By Susan Marm�
If you are interested in Chinese food and culture, get yourself Kho Kian Lam's brand new book, "Jade Trees and Phoenix Claws". Best book on Chinese food since Fuchsia Dunlop's. This is a terrific book and a great accomplishment. I'm savoring every word. Love the organization by cooking method, the sections describing regional cuisines, and the one on food as medicine. Very appealing recipes, as well. Extremely well done.
8 of 8 people found the following review helpful.
along with familiar favorites, there are many intriguing and exotic dishes to tempt the reader...
By Virginia Campbell
In popular culture, "Chinese Food" is a very broad term used to describe a diverse, fascinating cuisine which offers a legendary mystique all its own. "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" by Kian Lam Kho, with photographs by Jody Horton, emphasizes cooking techniques as the best way to achieve the desired results. Chapters are arranged according to cooking methods, and then instructions are given for which method works best for the recipe ingredients. Much historical data is provided--explaining how the regions of the country developed, and then advising how the regions shaped the food culture of China. Ingredients and utensils are given full their due, and over 200 color photographs supplement the text and entice the reader to try something new outside their normal recipe box. This thorough, well-presented cookbook includes over 150 recipes which range from basic to more complex, and along with familiar favorites, there are many intriguing and exotic dishes to tempt the reader. "Phoenix Claws and Jade Trees" is an excellent tutorial, but it is as enjoyable as it is educational. Here's a sampling of the variety of recipes you will find: "Sweet-and-Sour Dipping Sauce"; "Simple Stocks"; "Garlic Stir-Fried Greens"; "Stir-Fried Shrimp"; "Kung Pao Chicken"; "Shrimp and Asparagus Fried Rice"; "Moo Goo Gai Pan"; "Salt and Pepper Fried Fish Fillet"; "Fried Sesame Pork Tenderloin"; "Sweet and Sour Pork"; "General Tso's Chicken"; "Steamed Striped Bass"; "Eight Treasures Winter Melon Soup"; "Crispy Roast Duck"; "Beggar's Chicken"; "Shrimp Salad with Mustard Mayonnaise"; "Sesame Candied Walnuts"; and "Sugar-Coated Cashew Nuts". The appealing cover recipe is "Stir-Fried Ho Fan with Beef and Yellow Chives". KIAN LAM KHO is a chef, culinary instructor, restaurant consultant, and the James Beard Award–nominated blogger behind redcook.net. He has taught at the Institute of Culinary Education and Brooklyn Kitchen. He lives in New York City.
Review Copy Gratis Clarkson Potter Publishers via Blogging for Books
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