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Chinese Food Made Easy Hardcover – 1 Jul 2008
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‘Packed with delicious, easy-to-make dishes … Ching-He Huang is the new face of Chinese cooking.’
Heat magazine [five star review]
'Once you have the top 10 ingredients in your store cupboard that are essential to cooking Chinese food, and a few favourites such as oyster or yellow bean sauce - the rest is easy. All you need is Ching-He Huang's Chinese Food Made Easy … Ching not only tells you all you need to know about using a wok, she shares her passion for Chinese food and Chinese culture too.'
Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series. Drawing on the experiences of top chefs, her family and friends, growers and producers and celebrity enthusiasts Ching sets out to discover the best Chinese cooking in the UK today, introducing easy-to-make Chinese food to sometimes resistant Brits, and painting a picture of modern Anglo-Chinese life in the UK as she goes. Chinese Food Made Easy begins with some of the most familiar dishes from a Chinese takeaway menu - Sweet & Sour Prawns, Chicken with Cashew Nuts, Chop Suey and Cantonese Vegetable Stir Fry, each with Ching's special and imaginative twist. Later we explore spicy Szechuan food: Noodles, Dumplings and Dim sum; Seafood; Fast Food; Desserts and finally Celebratory Food, where Ching presents a complete banquet of dishes to celebrate the Chinese New Year.Ching's knowledge, charm and enthusiasm shine through as she shares the 'basic principles' of Chinese cooking including some of the simple techniques and tips taught by her Grandparents for tasty results.Using ingredients from high-street supermarkets and some imaginative suggestions for alternative ingredients, these classic Chinese dishes are updated, fresh and healthily prepared so that anyone can make and enjoy them. See all Product description
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It has survived several culling sessions where we thinned-out the ever growing collection of cook books; books that have drifted out of fashion, books we just don't use despite the appealing recipes and wonderful pictures, books we cannot find the ingredients for, books we have become bored with, and books that have fallen to pieces and we cannot be bothered to renew.
Ching's tasty little book has survived mainly because we use the recipes for the basis of improvisation and never follow them blindly. Much of the time we tone down the heat or spiciness and often we will substitute other ingredients or adjust the balance for a different effect. But the key to it all is that the methods are so reliable, they always seem to work despite mostly being simple and direct with very few cheffy bits.
We've also given a few copies to young friends setting up house, and when visiting I tend to notice theirs are well thumbed and have post-its sticking out, just like ours.
I would happily recommend this particular book, and I would certainly buy another book of Ching's.
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