- Hardcover: 326 pages
- Publisher: John Wiley & Sons (14 Feb 1997)
- Language English
- ISBN-10: 0028603818
- ISBN-13: 978-0028603810
- Product Dimensions: 24.1 x 19 x 3.3 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,942,351 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
"Dear Eileen, I have cooked French with pleasure for forty–eight years and now that I have read your book, The Chinese Way, I have become enthusiastic about cooking Chinese. I am sure it will help me to get rid of any accumulated pounds." —Andre Soltner "As chefs in search of menu inspiration know, a new book by Eileen Yin–Fei Lo is always a mandatory buy. In her newest, she manages to hit a double bull's–eye, delivering both a superb repertory of easily cooked, complexly–flavored regional Chinese dishes, and a sophisticatedly–tasty solution for lowering intake of fats." —Michael and Ariane Batterberry Founding Editors/Associate Publishers Food Arts magazine "To live well is the definition of happiness. To dine well on Eileen Yin–Fei Lo's healthy Chinese food is the definition of divine." —George Lang The Chinese Way As anyone who has cooked it at home knows, Chinese cooking is almost inherently healthful. Traditional cooking techniques like water blanching, stir–frying, and steaming are not only healthy, they bring out the best, natural flavors in food. In Chinese cooking, oils are used minimally, marinated meats are used to flavor a dish, not dominate it, and healthful foods like vegetables, rice, and noodles are staples. With traditional, but lightened, Chinese dishes and many of the author's own creations, plus nutritional information for every recipe for calorie– and fat–gram counters, The Chinese Way is a must for anyone who loves the flavors of the Far East. Sample Recipes
- Shrimp Fried Rice with Sun–Dried Tomatoes
- Striped Bass Steamed with Ginger and Scallions
- Steamed Crabs with Ginger
- Mango Chicken Stir–Fry
- Green Papaya Salad
- Curry Roasted Beef
- Tianjin Bok Choy Soup
From the Inside Flap
The Chinese Way Following on the highly–acclaimed From the Earth: Chinese Vegetarian Cooking, Eileen Yin–Fei Lo has turned her culinary talents to low–fat Chinese cooking. The Chinese Way: Healthy Low–Fat Cooking from China's Regions includes 200 delicious recipes that prove what Eileen says in the introduction: "Chinese low–fat cooking is virtually redundant…." Stir–frying relies on only small amounts of oil; steaming fish best preserves its flavor; water blanching helps to seal in a meat's natural juices; marinated meats are used only sparingly as a flavor accent; highly–flavored vinegars, oils, and sauces need only be used in small quantities to bring out the best flavors in your food. "The Chinese way relies on the naturalness of things," as Eileen says. The introduction discusses the authentic Chinese cooking techniques in detail, as well as cooking utensils—woks, steamers, cleavers—and their uses. Additionally, for anyone who gets dizzy shopping in a Chinese market, Eileen includes a complete glossary of Chinese ingredients, covering everything from fresh bean curd and Shanghai bok choy to Shao–Hsing wine and Chinkiang vinegar. The first chapter of recipes, "My Special Preparations," includes basic recipes and vibrant flavorings, which are called for throughout the book. Most of these—infused Scallion Oil or White Peppercorn Oil, Ginger Juice, and Pickled Peaches—cannot be bought in any store. The other chapters include 200 delicious yet healthy recipes for rice and noodles, fish, vegetables, chicken, beef, pork, and soups, plus a chapter of sweet dessert soups, or tong soi. The recipes, all of which are accompanied by complete nutritional information, range from light, classic dishes such as Steamed Hunan Chicken or Shrimp with Black Beans to Eileen's own personal creations like Shallot Fried Rice with Coriander or Rolled Flounder with Black Mushrooms. As with her previous cook–books, The Chinese Way is sure to be required reading for all food lovers, but especially anyone interested in authentic yet light cuisines.
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Customer Reviews
Most Helpful Customer Reviews
1 of 2 people found the following review helpful
Format:Hardcover
No, I'm not surprised. Chef Eileen Yin-Fei Lo has a fan for life!
One would never guess that the recipes (complete with nutritional information) are "healthy".
As always, the chef explains all terms and methods in detail and the list of ingredients necessary will be helpful to beginners and those who infrequently cook Chinese.
I especially enjoy the comments at the beginning of each recipe.
The section titled "My Special Preparations" is invaluable! Here you will find recipes for almost all of the wonderful Stocks, Infused Oils, Pickled Veggies, and even Basic Rice (more difficult for some people than you might imagine!).
The recipes!! This Chef can cook! I have yet to find a recipe that I was not completely pleased with. I feel the personal touch she gives to each dish adds greatly to the over all appeal.
My favorites (at least this week) are "Steamed Duck With Pickled Peaches", Steamed Bean Curd With Shrimp, Veal Stir-Fried With Mushrooms and Tomatoes, Shrimp With Lobster Sauce, Stuffed Scallops, and Barbecued Pork Stir-Fried with Scallions.
Thank you again Chef, for another work of wonder and work of art. You *are* an artist and deserve much more praise than you seem to receive.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
7 reviews
22 of 23 people found the following review helpful
Chef Yin-Fei Lo Has Done It Again!!!!
28 Mar 1999
Format:Hardcover
No, I'm not surprised. Chef Eileen Yin-Fei Lo has a fan for life!
One would never guess that the recipes (complete with nutritional information) are "healthy".
As always, the chef explains all terms and methods in detail and the list of ingredients necessary will be helpful to beginners and those who infrequently cook Chinese.
I especially enjoy the comments at the beginning of each recipe.
The section titled "My Special Preparations" is invaluable! Here you will find recipes for almost all of the wonderful Stocks, Infused Oils, Pickled Veggies, and even Basic Rice (more difficult for some people than you might imagine!).
The recipes!! This Chef can cook! I have yet to find a recipe that I was not completely pleased with. I feel the personal touch she gives to each dish adds greatly to the over all appeal.
My favorites (at least this week) are "Steamed Duck With Pickled Peaches", Steamed Bean Curd With Shrimp, Veal Stir-Fried With Mushrooms and Tomatoes, Shrimp With Lobster Sauce, Stuffed Scallops, and Barbecued Pork Stir-Fried with Scallions.
Thank you again Chef, for another work of wonder and work of art. You *are* an artist and deserve much more praise than you seem to receive.
3 of 3 people found the following review helpful
Best Chinese cookbook I've used
19 May 2006
Format:Hardcover
I have made several dishes from this cookbook and all of them have turned out great. My husband is Chinese and has not been impressed with dishes I've tried from other cookbooks, but he has really enjoyed the dishes prepared from this book. The flavors are very authentic, and not overly sweet or oily, like you normally find in restaurants.
The layout of the recipes are very easy to follow. She breaks the ingredient list into separate categories, such as "marinade", "sauce", "to complete the dish", so you can easily prepare the dish in stages.
I also like that the recipes are healthy, and I don't feel that taste is sacrificed to make the dishes healthy. She also uses many of the same ingredients throughout the book, so you'll probably need to stock your pantry with items that you'll need to go to an asian market for, but once it's stocked, you'll be set for a while.
The only modification I normally make is adding about double the meat to the dishes. Her versions are more authentic, being that in China meat is not as central to meals like it is in America, but I like having more meat.
The layout of the recipes are very easy to follow. She breaks the ingredient list into separate categories, such as "marinade", "sauce", "to complete the dish", so you can easily prepare the dish in stages.
I also like that the recipes are healthy, and I don't feel that taste is sacrificed to make the dishes healthy. She also uses many of the same ingredients throughout the book, so you'll probably need to stock your pantry with items that you'll need to go to an asian market for, but once it's stocked, you'll be set for a while.
The only modification I normally make is adding about double the meat to the dishes. Her versions are more authentic, being that in China meat is not as central to meals like it is in America, but I like having more meat.
3 of 3 people found the following review helpful
Fantasic food !!!
23 Aug 2001
Format:Hardcover
A great book. I had been searching for an authentic Chinese cookbook for some time. I took a gamble on this book by Eileen Yin-Fei Lo, and it was a rewarding pay-off. This book has everything. Some information on the history of Chinese cooking, on buying and seasoning a wok, on steam-proofing dishes, on some of the more hard to find ingredients, and personal stories from her upbringing. Not to mention, some fantastic recipies including one I've wanted to try for some time, fish soup. While prep-work is not one of my favorite parts of cooking, (although somewhat necessary in these recipies)the reward of a fantasic dish is well worth it. Added bonuses are sections on how to properly make rice (harder than you may think), and calorie counting information for every dish. I can't wait to try some of the other books by Eileen Yin-Fei Lo. If they're 1/2 as good as this one, they already have my approval.
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