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The Chinese Way ebok
189,-
Master the eight powerful techniques that unlock a flexible, modern approach to Chinese cooking with this "genius" collection of inspired recipes (Salon), from the award-winning author of My Shanghai Betty Liu cooks Chinese all the time—but this doesn’t mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa. The key to great Chinese cooking lie…
Undertittel
Classic Techniques, Fresh Flavors (A Cookbook)
Forlag
Voracious
Utgitt
21 august 2024
Sjanger
Språk
English
Format
epub
DRM-beskyttelse
LCP
ISBN
9780316485531
Master the eight powerful techniques that unlock a flexible, modern approach to Chinese cooking with this "genius" collection of inspired recipes (Salon), from the award-winning author of My Shanghai
Betty Liu cooks Chinese all the time—but this doesn’t mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa.
The key to great Chinese cooking lies not in strict “authentic” recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap).
In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice.
One core technique at a time, Betty shows how to become a better cook—whether you’re stir-frying cauliflower or adding preserved lemon to broccoli for extra zing.
Betty’s food is not traditional—but it is Chinese. And you can cook that way, too.
Betty Liu cooks Chinese all the time—but this doesn’t mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa.
The key to great Chinese cooking lies not in strict “authentic” recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap).
In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice.
One core technique at a time, Betty shows how to become a better cook—whether you’re stir-frying cauliflower or adding preserved lemon to broccoli for extra zing.
Betty’s food is not traditional—but it is Chinese. And you can cook that way, too.
