- Paperback: 176 pages
- Publisher: Pavilion Books; New edition edition (31 Oct 2003)
- Language English
- ISBN-10: 186205620X
- ISBN-13: 978-1862056206
- Product Dimensions: 23.4 x 15.6 x 1.3 cm
- Average Customer Review: 2.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 1,685,957 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
Secrets from a Chinese Kitchen presents exquisite and authentic Chinese recipes in a collection that stands out for its variety and balance, its requirements for fresh ingredients and essential methods for making the most of the qualities of those ingredients to enhance their flavour. Potential pitfalls are explained with the secrets for avoiding them, learnt by the authors from their famous father Ken Lo and from years of their own experience passed down within the family. Regional dishes are described simply and linked to evocative notes on travel throughout China; healthy as well as traditional aspects have been incorporated. Every aspect of the Chinese cuisine is explored through over 100 recipes, including the delicious Crispy Five Spice Chicken Legs and the aromatic Dry Tossed Chilli Prawns. The special 'secrets' that accompany each dish help the cook to recreate the most authentic dishes, such as tips on cooking meat under a low heat for a long length of time so that it steeps in its juices until it melts in the mouth. The book is divided into sections that present the recipes through the exciting techniques that are used to make them, such as steaming, preparing soups and stir-frying. There are also fascinating introductions that explore the staple ingredients used in Chinese cooking, such as noodles, which describes how they are made, what types there are, where they come from and their uses within the delicious accompanying recipes. Jenny and Vivienne Lo draw on their Chinese background and what they have learnt from earlier generations.
About the Author
Jenny Lo (chef) and her sister Vivienne (writer) absorbed their interest in food as part of their family history. Food was a link to a time before the Revolution, their grandfather's house in China and family life as it was then. Their collective memories of their father's cooking are the original source of their interest and way of cooking. Jenny has worked closely with well-known Chinese chefs for over ten years and was her father's editorial assistant on his cookery books for fifteen years. She has opened her own restaurant, The Teahouse in London. Vivienne has studied Chinese Medicine and has also been involved in the management of The Teahouse and both sisters have already co-authored for 150 Recipes from the Teahouse.
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Most Helpful Customer Reviews
1.0 out of 5 stars
Don't Wok this way,
By
This review is from: Secrets from a Chinese Kitchen (Secrets of) (Paperback)
This was a great disappointment. Did not live up to its description. I wasted my money!
3.0 out of 5 stars
useful recipes with a difference,
By
This review is from: Secrets from a Chinese Kitchen (Secrets of) (Paperback)
a search through showed up a number of workable recipes using ingredients readily available in the high street. particularly liked the tangerine duck and the soy braised beef. the latter freezes well so can be done in advance.
green beans with chiles has become a useful variation on a theme. worth a place on the bookshelf.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
3.0 out of 5 stars (1 customer review) 5 of 9 people found the following review helpful:
3.0 out of 5 stars
Few Pictures and Too Many Ingredients,
By "vui" - Published on Amazon.com
This review is from: Secrets from a Chinese Kitchen (Secrets from a Kitchen) (Hardcover)
Last weeekend, I read two cookery books. The first was "Secrets from a Chinese Kitchen". I found some of the tips helpful. But I found it strange that a book that supposedly adapted (and presumably, simplified - no disrespect intended) Chinese cooking to make it less daunting for the Western cooking enthusiasts has in many recipes such long list of ingredients that would put off even a Chinese cook! But it was after I gone through the second book, "Secrets from an Indian Kitchen" by Mridula Baljekar (ISBN 1862051437) that I realised what many readers will miss in the Los' book. I do not know what most of the Indian dishes are like as few pictures were provided and I could not figure out the end-state just from reading. Baljekar's book had presumed that the readers know what he or she is cooking. This presumption may be true for an Indian or someone very familiar with Indian dishes. I had fewer problems with the Los' book because the names and end-states of many dishes were familiar, being a Chinese. But if you are not a Chinese or conversant with Chinese dishes, you will face the same problem as I did with Baljekar's book. The few pictures in both books are also not user-friendly as they are not located with the corresponding recipes. I have always maintained that a user-friendly cookbook should have at least pictures of the end-state of a dish if not also pictures of the various stages of preparation and cooking. A good example of a very friendly cookbook is "Quick & Easy: Favorite Japanese Dishes" by te Editors of Joie, Inc. with Yukiko Moriyama, ISBN 4-915249-37-9. |
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