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Bezig met laden... The Key to Chinese Cookingdoor Irene Kuo
Bezig met laden...
Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. Irene Kuo has been called the Julia Child of Chinese cooking and she deserves the title. This is the cookbook I used to teach myself Chinese cooking and it has every technique I have ever seen mentioned in any other Asian cookbook. Kuo writes so clearly that there is not much need for illustration, although there are some when describing cutting techniques and ingredients. More importantly, she has a love for her craft that comes through clearly and makes you understand why various techniques even matter. There is a plethora of recipes, many of which are amazingly simple to yield such authentic results. She rightly points out that there is much more than stir-frying to Chinese food and proceeds to instruct in red-cooking, shallow frying, and much more that adds timing flexibility many may not expect from Chinese cooking. Many of the recipes are very simple but the flavor is authentic. If you've ever been interested in Chinese cooking this is the only cookbook you'll ever need. geen besprekingen | voeg een bespreking toe
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.5951Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia China and adjacent areasLC-classificatieWaarderingGemiddelde:
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While I think a contemporary reader will get more out of Yin-Fei Lo's "Mastering the Art of Chinese Cooking" if they are a serious student, or Grace Young's or Fuchsia Dunlop's books if their interests are confined to more every-day preparations, Kuo's book remains a classic English introduction to the cuisine. ( )