The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home Author: Diana Kuan | Language: English | ISBN:
B008C84AZI | Format: PDF
The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home Description
America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
But what if you didn’t have to eat your favorites out of a container?
In
The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to
• stock your pantry with ingredients you can find at your local supermarket
• season and master a wok for all your Chinese cooking needs
• prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions
• wrap egg rolls, dumplings, and wontons like a pro
• steam fish to perfection every time
• create vegetarian variations that will please everyone’s palate
• whip up delectable sweet treats in time for the Chinese New Year
The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!
Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen: • Cold Sesame Noodles
• Kung Pao Chicken
• Classic Barbecue Spareribs
• Beef Chow Fun
• Homemade Chili Oil
• Hot and Sour Soup
• Chinatown Roast Duck
• Moo Shu Pork
• Dry-Fried String Beans
• Black Sesame Ice Cream
• And of course, perfectly fried Pork and Shrimp Egg Rolls!
“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook
From the Hardcover edition.- File Size: 3827 KB
- Print Length: 208 pages
- Publisher: Ballantine Books (December 11, 2012)
- Sold by: Random House LLC
- Language: English
- ASIN: B008C84AZI
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #70,846 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #3
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Chinese - #18
in Books > Cookbooks, Food & Wine > Asian Cooking > Chinese - #50
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions
- #3
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Chinese - #18
in Books > Cookbooks, Food & Wine > Asian Cooking > Chinese - #50
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Occasions
This is quite a book.
1. Recipes are reasonable - with fairly short ingredient lists that are available in most grocery stores. A wide vareity of appetizers, soups and entrees.
No recipes requiring eel, seaweed. The book is instructive of the techniques that give Chinese takeout it unique texture (crispy).
2. Contains all the usual favorites. The title says it all - takeout. Understand that this book is geared toward Asian / American cuisines. You can now make them at home and control the quality of the ingredients / sodium. The recipes deliver flavor that is similar to restaurants (Kung Pao, Generals, Sesame Noodles)
3. I love that there are photos of every recipe - the pages are high gloss. There are also explanations of techniques like velveting and of the ingredients.
By Professor
I love the pictures and recipes in this book. I am getting hungry just turning the pages. The sweet chili shrimp recipe is one of my favorites. I like how this book is organized with each chapter containing a different section of a Chinese restaurant menu. The author also tells a story and gives some background information on many of the common ingredients found in Chinese dishes. When I'm craving Chinese takeout, cooking these dishes myself is now an option and a better choice. Many Chinese takeout places nowadays have food that is very greasy or seems to be low in quality. These recipes are high quality, authentic Chinese takeout recipes. I can't wait to try out more recipes.
By Sara
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