The Chinese Kitchen: Recipes, Techniques, Ingredients, History, And Memories From America's Leading Authority On Chinese Cooking

Front Cover
Harper Collins, Nov 17, 1999 - Cooking - 464 pages
Eileen Yin-Fei Lo, author of award-winning cookbooks, menu developer for top Asian restaurants, and cooking teacher, presents her life's work. Reflecting on her life in food, including her childhood in Canton, China, where she learned to cook at her grandmother's side, Eileen has created an exhaustive cookbook of extensive scope. Everything about Chinese cooking has cultural significance, and much of what Eileen talks about in this book has never appeared in print before in the English language.

There are more than 250 recipes in all, including many classic banquet-style recipes, quite a number presented for the first time in the traditional manner, from Peking Duck to Beggar's Chicken. Dozens of the techniques for preparing these elaborate recipes are shown in full-color photographs in the color insert as well. Eileen also includes many of her own creations, such as infused oils and rich, flavorful stocks, essential for cooks who are serious about mastering the ancient art of Chinese cooking.

Everything is here: dim sum, congees, stir-fries, rice dishes, noodles, bean curd, meat dishes, and more. For anyone who loves Asian cuisines, this is the ultimate cookbook, and for cookbook lovers and aspiring food professionals, this is required reading.


What people are saying - Write a review

The Chinese kitchen: recipes, techniques, ingredients, history, and memories from America's leading authority on Chinese cooking

User Review  - Not Available - Book Verdict

With impressive thoroughness, Lo's wide-ranging new book goes beyond "recipes, techniques, and ingredients," exploring as well the cultural and culinary history of Chinese food, the importance of ... Read full review

Common terms and phrases

About the author (1999)

Eileen Yin-Fei Lo was born in Sun Tak, in Canton, China, and moved to the U.S. in 1959. She is a member of the IACP, Les Dames d'Escoffier, and the International Association of Women Chefs and Restaurateurs. She lives with her husband and Gourmet magazine columnist, Fred Feretti, in Montclair, New Jersey.

Bibliographic information