Phoenix Claws and Jade
Trees
Kian Lam Kho
Anyone
interested in authentic Chinese cooking will benefit from this book.
It focuses on the techniques of Chinese cooking rather than just the
recipes. Until I read this book I was unaware of the differences
between “simple stir-fry” and “dry stir-fry”. I
had also never heard of “velveting” nor did I realize the
many different means of frying in oil. This book is good at
explaining why certain techniques are used and what it brings to the
ingredients and dishes.
There
are recipes for familiar dishes such as “sweet and sour
chicken”, “moo goo gai pan” and “General Tso's
chicken” but there are lots of other, to me unfamiliar dishes.
The author's aim is really to teach the techniques behind the cooking
so that you can then make your own dishes and vary the ingredients
that you want to put in them.
It's
full of good photos, tips and explanations which will hopefully make
it easier for Westerners to learn to cook authentic Chinese food. And
if you've ever wondered how and why something tastes so good at your
local Chinese restaurant, or take away, this book will give you a
better understanding of what went on behind the scenes in the kitchen
and how it was all prepared.
Thanks
to blogging for books for allowing me the read this book in exchange
for an honest review.
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