The key to Chinese cooking by Irene Kuo, 1977, Knopf edition, in English - 1st ed. Apr 15, 2018 Find helpful customer reviews and review ratings for The Key to Chinese Cooking at Amazon.com. Read honest and unbiased product reviews from our users. Find helpful customer reviews and review ratings for The Key to Chinese Cooking at Amazon.com. Read honest and unbiased product reviews from our users.
THE KEY TO CHINESE COOKING
Published by Alfred A. Knopf, NY(1977)
ISBN 10: 0394496388ISBN 13: 9780394496382
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About this Item: Alfred A. Knopf, NY, 1977. Hardcover. Condition: Good+. Dust Jacket Condition: No Dust Jacket. First Edition. 0394496388; Very minor wear and soil on the sound binding, with two 1' creases on the top of the spine. Very minor edge foxing. Light yellow stains on pages 74-81, 89 , and the comment 'Excellent' on a recipe on p. 105, first few pages are wavy; remainder of contents are clean, unworn, with a minor top edge wave. Brief note on back flyleaf. No DJ. ; Third Printing of the First Edition, March 1980. 9-1/2' Tall, 532pp. Smooth, very light yellow , wipeable binding with numerous b/w photos & drawings on both front and back covers. Black spine lettering. Top edge is colored yellow. COOKBOOK. Numerous small b/w drawings throughout by Carolyn Moy. Calligraphic seals designed by C. C. Kuo. 'Basically, Chinese food is brought from the raw to the cooked stage through four mediums: water, oil, wet heat (steam) , and dry heat (roasting) . From these, the Chinese have developed an elaborate string of cooking techniques, ranging from the familiar procedures of boiling, simmering, stewing, braising, steeping, steaming, deep-frying, roasting, baking, grilling, barbecuing, curing, preserving, smoking, and the cold-stirring of salads to more specifically Chinese methods, such as stir-frying, red-cooking, plan-sticki ng, slithering, exploding, plunging, purifying, smothering, mating, nestling, capturing, choking, flavor-potting, light-footing, sizzling, rinsing, scorching, drowning, wine-pasting, and intoxicating. Most of these terms apply to techniques only professional cooks need to learn. We will confront them only as they might apply to a specific recipe in this book. The major techniques, however, are the subject of the first part of the book. On the whole, preparing a Chinese meal is leisurely and free from tension. There are slow methods of cooking and many recipes use whole or chunky ingredients. Even seemingly complex dishs are fundamentally carefree, since they are based on simple preparational procedures, which can be done long in advance. The key lies in understanding the basic techniques - how and why they are used, what they will do to food. ' Some Contents: Utensils and cutting; Cooking in liquid; Cooking in oil; Cooking with wet heat; Cooking with dry heat. Recipes: Hot Hors 'Oeuvres and cold platters; Soups; Seafood and fish; Poultry and eggs; Meat; Vegetables; rice, noodles and dough stuff; Desserts. Index. Seller Inventory # 43282
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