500 Chinese Recipes

Author: Jenni Fleetwood

ISBN10: 754817148
ISBN13: 9780754817147

Publisher: Lorenz Books

Price: £14.99
Pages: 256
Edition: Hardback with plc and jacket
Publish date: februari 2007

Outline:
The no-nonsense guide to preparing authentic Far Eastern foods, with 500 sure-fire recipes featuring classic Chinese dishes plus many delicious recipes from Indo-China and Asia A concise reference section provides all the necessary know-how from finding staple Asian ingredients to the secrets of cooking with a wok or preparing perfect noodles 500 illustrated recipes include meals to suit every appetite and occasion, from lightly-spiced snacks and finger food to sweet-sour main course dishes, plus a delicious array of vegetarian options and desserts Breeze through classics such as Chicken with Lemon Sauce or Fruity Duck Chop Suey, discover the sheer aromatic brilliance of a Saigon Shellfish Curry, enjoy the delightful textures of Vegetarian Tempura, or try out hot wok Indo-Chinese fusions such as Spiced Coconut Chicken with Cardamom, Chilli and Ginger Full advice on ingredients to use and special techniques to follow, plus how to prepare stocks, broths and sauces to accompany the main part of the dish Every recipe explained clearly step by step and shown in 500 inspiring colour photographs Features tips and variations throughout and every recipe includes a detailed nutritional analysis This is a must-have culinary guide for every cook keen to prepare and enjoy the authentic foods of China, the Orient and South-East Asia. From the well-travelled classics of Peking, Hong Kong, Singapore and Tokyo to innovative Sichuan specialities, delicately spiced Indo-Chinese fusions and the very best of Thai and Malaysian cooking, all the flavour and essence of the East is here.An illustrated reference section guides the reader through the kind of culinary techniques integral to the cuisine of China and neighbouring lands, from choosing raw ingredients to preparing stocks, sauces, glazes and marinades, wok-frying at just the right level of heat, steaming vegetables or whole fish, or simply achieving that perfect sweet-sour balance. The recipes also give advice on the kind of intricate touches that will give dishes real visual appeal, such as stuffing, rolling, skewering and parcelling.500 illustrated recipes will inspire the reader to try out meals for every occasion, from spicy, fortifying soups such as Udon Noodles with Egg Broth and Ginger to light, dumpling-style snacks such as Steamed Crab Dim Sum with Chinese Chives. Try out great new ways to prepare poultry, from the speedy Honey, Orange and Ginger Glazed Poussins to the leisurely Pot-Cooked Duck and Green Vegetables. Among the many fish and vegetable recipes you?ll find dishes with universal appeal such as Steamed Fish with Chilli Sauce, or a lesser-known, lightly spiced stew of Braised Aubergine with Courgettes. Many of the Indo-Chinese influences will make delicious al fresco options and all are bursting with colour, aroma and visual appeal. With concise, step-by-step recipes organized by meal type and chief ingredient, plus up to 500 appealing photographs, this is the most accessible guide to Chinese and Eastern cooking of its kind.