Chinese Gastronomy

Fülszöveg

This is one of the most influential and important works on Chinese cuisine ever published. It enshrines the basic principle of Chinese cuisine: that flavours should blend and textures should vary, and the nearly 140 recipes are all chosen to demonstrate the various aspects of this law.
In, for instance. Crisp Spiced Duck, Lemon Chicken, Pearly Meat Balls or Pastry Peaches, the reader will find explained the objectives, methods and motives of the cook, and a sketch of why the dish came about and what place it played in the changing seasonal pattern of life. A special section explains techniques: the use of the cleaver, the wok and the steamer and there are complete instructions on the basic cutting methods - slant and parallel slicing, mincing
and chopping.
Because Chinese food customs and ingredients are often the subject of uniformed speculation and traveller's tales in the West, there is a chapter on "Curiosities" - such delicacies as fish lips, goose feet and monkey's brains... Tovább

Fülszöveg

This is one of the most influential and important works on Chinese cuisine ever published. It enshrines the basic principle of Chinese cuisine: that flavours should blend and textures should vary, and the nearly 140 recipes are all chosen to demonstrate the various aspects of this law.
In, for instance. Crisp Spiced Duck, Lemon Chicken, Pearly Meat Balls or Pastry Peaches, the reader will find explained the objectives, methods and motives of the cook, and a sketch of why the dish came about and what place it played in the changing seasonal pattern of life. A special section explains techniques: the use of the cleaver, the wok and the steamer and there are complete instructions on the basic cutting methods - slant and parallel slicing, mincing
and chopping.
Because Chinese food customs and ingredients are often the subject of uniformed speculation and traveller's tales in the West, there is a chapter on "Curiosities" - such delicacies as fish lips, goose feet and monkey's brains -which the authors point out are emphatically not everyday dishes but experiments made in the spirit which pervades the Chinese attitude to food - that every part of every ingredient has its place - however peripheral - in the cook's repertoire.
The authors, wife and daughter of the eminent writer and artist Lin Yutang, have drawn on ancient manuscripts, their own recollections of village life and their exceptional culinary skill to create this remarkable and important book.
With a Preface by Paul Levy
A Literary Gathering, by Emperor Hui Tsung, Sung dynasty (960-1279), detail. Vissza