Chinese Kitchen or Chefs Story

Chinese Kitchen: A Book of Essential Ingredients with over 200 Easy and Authentic Recipes

Author: Deh Ta Hsiung

There's no cuisine more rich with flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today.

Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's Chinese kitchen. Entries include: Bean Sprouts - Black Bean Sauce - Chinese Cabbage - Dumplings - Eggplant - Five Spice Powder - Ginger - Lotus Root - Peanuts - Plum Sauce - Shrimp Paste - Soft-Shell Crab - Straw Mushrooms - Tofu - Tea - Wontons - Water Chestnuts and much more.

Table of Contents:

	Foreword	6
	Introduction	8
	Grains and Staple Foods	22
	Oils and Liquid Flavorings	56
	Seasonings	72
	Herbs and Spices	106
	Vegetables	126
	Frvits and Nuts	156
	Fish and Shellfish	168
	Preserved and Processed Foods	180
	Drinks	222
	Bibliography	234
	Useful Addresses	235
	Index	236
	Photographic Acknowledgements	240

New interesting textbook: Strides or MegaYoga

Chef's Story: 27 Chefs Talk about What Got Them into the Kitchen

Author: Dorothy Hamilton

This companion boo to The French Culinary Institute's Public Television series hosted by Dorothy Hamilton brings together twenty-seven extraordinary chefs to tell the personal stories behind their culinary triumphs.

Chefs have become figures of heightened interest in our culture over the past decade. We look at chefs as stars and to restaurants as their stage. The twenty-seven fascinating individuals who tell their stories in this book bring us into their world and reveal how their early years, their beliefs, and their passion for quality have helped them become modern culinary legends.

Steven G. Fullwood - Library Journal

Although simply a collection of biographically enhanced introductions similar to those found in cookbooks, this companion to the PBS series is quite an entertaining read. Fans of these chefs-many of whom are authors and/or have television shows-are given nuanced insights into the roads that led each chef to the stove. This work also provides inspiration to scores of neophytes in waiting. Bobby Flay offers that salt brings the other flavors together, while Marcus Samuelsson writes of learning at the foot of his grandmother that time and taste are inseparable. Cat Cora thinks that the South produced great bluesmen, writers, and cooks-perhaps, she allows, because of the heat. This collection would have been more appealing had it been more diverse. Of the 27 chefs, three are women and only one a person of color; most are American-born white males. Perhaps a sequel is being cooked up to serve readers an abundance of cultures. Recommended for medium to large libraries.