Classic Techniques, Fresh Flavours.
This is a beautifully presented volume of Chinese recipes with a Western twist. The Chinese Way: Classic Techniques, Fresh Flavors by Betty Liu combines culinary traditions of China with readily available Western ingredients, producing dishes which are truly unique.
Growing up in her mother’s kitchen, Betty Liu discovered that the key to Chinese cooking lies not in specific recipes, ingredients or flavours, but in the techniques passed down through generations. In The Chinese Way, the award-winning author of My Shanghai brings you the classic eight key methods – Steam, Fry, Broil, Braise, Sauce, Infuse, Pickle and Wrap – to unlock traditional Chinese cooking for the modern home kitchen.
Feel comfortable
Irresistible flavour combinations abound from chapter to chapter, whether for the Corn Mochi Fritters in the Fry section, Hot and Sour Shredded Chicken and Cold Noodles in Sauce, Sticky-Rice Risotto with Kabocha and Crispy Roasted Brussels Sprouts in Boil, Garlic Honey Flaky Bing in Wrap, and many more. Following the See One, Do One, Teach One principles Betty Liu learned in medical school, this book takes the reader on a journey from copying a recipe to understanding the fundamentals that make that recipe work, helping them develop their own instincts in the kitchen until they feel comfortable throwing together a quick stir-fry, whipping out their steamer for vibrant veggies, or sizzling their own aromatics for a topping.
The Chinese Way: Classic Techniques, Fresh Flavors presents delicious dishes that one could imagine a European cooking when living in China or a Chinese enjoying when living in Europe. It is a true flavour fusion. There are stand-alone dishes and others which work perfectly as side dishes for either Western or Chinese dinners.
The Chinese Way: Classic Techniques, Fresh Flavors
Author: Betty Liu
Published by: Little, Brown US
Price: £32.00
ISBN-13: 978-0316485432