Mastering the Art of Chinese Cooking

Author(s): Eileen Yin-Fei Lo


Going lesson-by-lesson, Eileen Yin-Fei Lo teaches the step by step methods for mastering Chinese cooking. With more than 100 classic Chinese recipes, anyone interested in Chinese cooking will be an expert by following the authors instructions. There are plenty of extensive sidebars on such techniques as Cooking on an Electric Stove, Water Blanching, Dry Roasting, and How to Make Ginger Juice that are not only fascinating but extremely useful. The book is broken down in to 3 parts, the first exploring the Chinese market with an extensive glossary and basic recipes followed by 'lessons' that include classic recipes. Part Two explores regional Chinese cuisine and Part Three explores the more exotic recipes (abalone, shark fin) and the ubiquitous Dim Sum. Bonus recipes include such things as homemade Five Spice Powder and Sichuan Peppercorn Paste - the kinds of ingredients that have been used for centuries in China and give the cuisine its authentic and distinctive flavours. "Mastering the Art of Chinese Cooking" is an authoritative and comprehensive exploration of Chinese cuisine - a must-have for any serious home cook or professional chef.


Available Stock:

Add to Wishlist

Product Information

Eileen Lo received a Lifetime Achievement Award from the New World Festival of Food and Wine (Singapore, 1998); and another Lifetime Achievement Award from La Celebration Culinaire Internationale (Washington D.C., 2001). She was awarded a Silver Spoon for her life's work by Food Arts magazine in 2007. She was selected as one of a group of chefs to cook for the James Beard Awards 10th Anniversary Gala in 1996. She also prepared a special Chinese dinner as a Beard House Guest Chef in 1998.

General Fields

  • : 9780811859332
  • : Chronicle Books
  • : Chronicle Books
  • : December 2009
  • : 279mm X 237mm X 37mm
  • : United States
  • : books

Special Fields

  • : Eileen Yin-Fei Lo
  • : Hardback
  • : 11-Sep
  • : 641.5951
  • : 384
  • : 80 Colour Photos