Read Chinese Food An Introduction to One of the World Great Cuisines Kenneth H C Lo 9780571176656 Books

Download As PDF : Chinese Food An Introduction to One of the World Great Cuisines Kenneth H C Lo 9780571176656 Books

Chinese cuisine is becoming increasingly popular in the West and in this classic and inspiring book, now revised and updated, Kenneth Lo demonstrates how to cook, eat and entertain the Chinese way. He describes the two main types of Chinese meal, the banquet and the ordinary main meal, as well as the Chinese breakfast and tea or tea-house snacks which are eaten either for tea or for a light lunch. In his own inimitable style he guides us through the various methods of preparing food, cooking dishes and choosing delicious combinations to induce a feeling of well-being and satisfaction, which is such an essential part of a good Chinese meal.

Read Chinese Food An Introduction to One of the World Great Cuisines Kenneth H C Lo 9780571176656 Books

"This is a book that I've had in my collection in the past and needed it in my current collection. Anyone who is interested in cooking Chinese cuisine should have a copy of this book."

Product details Paperback 227 pages Publisher Faber & Faber; 2nd edition (May 1, 1996) Language English ISBN-10 0571176658

Tags : Chinese Food An Introduction to One of the World's Great Cuisines [Kenneth H. C. Lo] on . Chinese cuisine is becoming increasingly popular in the West and in this classic and inspiring book, now revised and updated,Kenneth H. C. Lo,Chinese Food An Introduction to One of the World's Great Cuisines,Faber Faber,0571176658,China,Regional Ethnic - Chinese,Cooking,Cooking / Regional Ethnic / Chinese,Cooking / Wine,General cookery,National regional cuisine

Chinese Food An Introduction to One of the World Great Cuisines Kenneth H C Lo 9780571176656 Books Reviews :

Chinese Food An Introduction to One of the World Great Cuisines Kenneth H C Lo 9780571176656 Books Reviews

• Of all the thousands of meals I've had the pleasure of eating in over 50 yrs of being a gourmet home cook and a dining-out foodie, in my mind there are three great cuisines in the world. One is French, one is Indian, and the last is Chinese.
  
  I have hundreds of cookbooks in my collection, including the magnificent Chinese Gastronomy by Hsiang Lin. But Kenneth Lo's Chinese cookbook/history is the most instructive yet approachable; a wonderful introduction to this astoundingly varied, rich cuisine.
  
  If you only think of Chinese food as getting the cheapest possible riceplate and potstickers, or think that it's all stir-frying and eggrolls, it's time to understand the thousands of years of history the Chinese have in creating some of the world's greatest dishes.
  
  This book has some very good (not complicated yet still tasty) recipes. More importantly, it will introduce you to the many different cooking techniques of China's regional cuisines. I'd strongly suggest buying this in conjunction with a copy of "The Gourmet Chinese Regional Cookbook" by Calvin Lee, another older Chinese cookbook which is far superior to anything Kenneth Hom or Martin Yan EVER wrote.
  
  With Kenneth Lo's book "Introduction__" and a good regional Chinese cookbook, you will not only have fun experimenting with a whole new world of cooking, you will be able to impress your family and friends with dishes unlike all the sad, greasy, overly sweet, tired Chinese take-out crap that too many people have settled for, for far too many years.
• This is a book that I've had in my collection in the past and needed it in my current collection. Anyone who is interested in cooking Chinese cuisine should have a copy of this book.
• A lot of recipe, unfortunately not with pictures included.
• Chinese Food may be old and pictureless, but it is by far the best explanation of Chinese cuisine I have found. I purchased the book to learn more about Chinese food while living in a Chinese area of Los Angeles. The book taught me more than any TV show or traditional cookbook could. The book talks about real Chinese food and not Americanized take-out.
  
  This book should be an essential to anyone interested in Chinese food or culture.