- Hardcover: 160 pages
- Publisher: Pavilion Books (16 Nov 2000)
- Language English
- ISBN-10: 1862053669
- ISBN-13: 978-1862053663
- Product Dimensions: 24.2 x 16.3 x 2.2 cm
- Average Customer Review: 2.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 1,903,293 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 Chinese recipes in a collection outstanding for its variety and balance, its use of fresh ingredients, and its flavor-enhancing techniques. Regional dishes, such as Crispy Five Spice Chicken Legs and aromatic Dry Tossed Chili Prawns, are clearly described and linked to evocative travel notes. All of the recipes are presented by the techniques used to make them, such as steaming and stir-frying, and the special "secrets" that accompany each dish ensure their authenticity.
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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Customer Reviews
Most Helpful Customer Reviews
Format:Paperback
This was a great disappointment. Did not live up to its description. I wasted my money!
Format: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.
green beans with chiles has become a useful variation on a theme. worth a place on the bookshelf.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
5 of 9 people found the following review helpful
Few Pictures and Too Many Ingredients
12 Sep 2002
Format: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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