Introduction 1
Part I: What Is Chinese Cooking? 7
Chapter 1: How to Think Like a Chinese Chef 9
Chapter 2: A Wok Through China’s Amazing Culinary Regions 13
Part II: Where to Begin? 21
Chapter 3: Tools of the Trade 23
Chapter 4: The Chinese Pantry and Refrigerator 35
Chapter 5: Common Chinese Cooking Techniques 55
Chapter 6: Edible Artistry: Garnishes to Prettify Your Plate 71
Part III: The Recipes 83
Chapter 7: Saucy Sauces and Dips 85
Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads 95
Chapter 9: Broth, Bones, and a Barrel of Soup 115
Chapter 10: Swimming with the Best of Them: Seafood 125
Chapter 11: Crying Fowl: Poultry Recipes 147
Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb 173
Chapter 13: Healthy Tofu and Eggscellent Ideas 205
Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way 229
Chapter 15: Rice Bowls and Oodles of Noodles 251
Chapter 16: Sweet Sensations 273
Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals 287
Part IV: The Part of Tens 297
Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience 299
Chapter 19: Ten Commandments: Secrets to Your Success 305
Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture 311
Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food 315
Index 319
Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.
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