Ebook Download Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, by Kian Lam Kho
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Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, by Kian Lam Kho
Ebook Download Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, by Kian Lam Kho
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Review
“[A] magisterial new book.”—New York Times“[A] beautiful and meticulous volume that examines the techniques one by one--stir-frying, deep-frying, saucing, braising. The recipes travel the gamut from familiar (mapo tofu) to startling (pig's skin and bean aspic), offering something for both the student and the adventurer in your kitchen.”—T. Susan Chang, NPR.org, one of “2015's Great Reads”“If you've wanted to cook authentic Chinese food but have felt a little put off by unfamiliar ingredients or techniques, then run, don't walk, to buy this book.”—Fine Cooking“Red Cook blogger Kian Lam Kho focuses on basic techniques—flash-poaching, deep-frying, hang-roasting—in his first cookbook, a compendium of specialties from throughout China. Organizing recipes by technique, he shows how to master dishes from the simple (cucumber salad) to the complex (yin-yang fried tofu-skin rolls).”—Food & Wine“This extraordinary collection is a must-have for anyone interested in Chinese cuisine.” —Publishers Weekly, starred review“[A] gorgeous trove; if you owned it, you’d feel as though you’d never need another Chinese cookbook for your entire culinary life.”—Seattle Weekly“An attractive, knowledgeable yet accessible guide to cooking Chinese food, focusing on techniques from stir-frying to smoking. Kho clearly explains the differences in regional cuisines, reviews crucial cooking tools and skillfully guides Western readers through essential ingredients and dishes.”—Seattle Times
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About the Author
KIAN LAM KHO is a chef, culinary instructor, restaurant consultant, and the James Beard Award–nominated blogger behind redcook.net. He has taught at the Institute of Culinary Education and Brooklyn Kitchen. He lives in New York City.
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Product details
Hardcover: 368 pages
Publisher: Clarkson Potter; 1st Edition edition (September 29, 2015)
Language: English
ISBN-10: 9780385344685
ISBN-13: 978-0385344685
ASIN: 0385344686
Product Dimensions:
8.3 x 1.2 x 10.3 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
78 customer reviews
Amazon Best Sellers Rank:
#221,163 in Books (See Top 100 in Books)
The term "Chinese menu" conjures up images of stiff necks glazing over a list of endless options. Finally, you ask for a recommendation -negotiate internally- and predictably throw in a few other comforting items. At least, that's how most business decision are made. To circumvent this, people and companies have made careers out analyzing troves of data to streamline the recommendation-decision process.Phoenix Claws and Jade Trees takes on a monumental task of demystifying Chinese cooking (brave!). Rather than clumsily assembling chapters by region or ingredients, Kian Lam Kho stealthy introduces concise recipes through technique: Explosion in the Wok, Dipping in Oil, Flavoring with Sauces, The Virtues of Slow Cooking, etc. WWJD? He would gift this book instead of calling for delivery.The pictures are generous and beautiful, but my one feedback is that each recipe should be accompanied by a picture. PCJT will be a timeless addition to your library.Disclosure of Material Connection: I received this book from the publisher for a review. I was not required to write a positive review and I only review and rate products that I personally have reviewed.
Every cookbook organizes recipes based on different criteria. This cookbook is unique because it uses “cooking style†as the organizing criteria.I can see how this layout would benefit an experienced cook trying to improve his/her skills using very specific cooking method, such as Flash-Frying or Dry-Frying. To me, it’s not optimal because I would rather sort through recipes by geographic region or type of food.Nonetheless, this book deserves a 5-stars because of the excellent content.Please note: This is NOT American-Chinese cuisine. I found some recipes such as Kung Pao Chicken, General Tso, and Stir-Fry Beef, which should be palatable for most people. However, this is an authentic Chinese cookbook, including recipes for Rabbit, Squab, Carp, Eel, Beef Tripe, Pig Stomach, Pork Liver and Kidney, Pig Feet, Squid, etc. Most of these recipes I would never make for myself, but it’s a nice resource to have.If you purchase this cookbook looking for American-Chinese cuisine, you may be disappointed.
This is probably the most comprehensive introduction to Chinese cooking. The author puts special emphasis on ingredients, equipment, and technique. He wants you to understand the "how" and "why" behind everything, which makes him a wonderful teacher. The photography is also to die for, and it's obvious from the recipes and photos that the author is a real master of Chinese cooking.The types of recipes in this cookbook are for the types of dishes that you might find in a fine Chinese restaurant. Many of them are something quite special and better than the typical versions that one might eat at any small restaurant in China. Instead, these are the sort of dishes that would be available at an expensive restaurant or hotel. However, I should emphasize that the dishes are not so difficult. It just means that you may have to stock your cupboards with some extra spices and sauces (no big deal).For those who are looking for the very simple dishes that one might find in anyone's home in China, I would recommend "The Cultural Revolution Cookbook." That book does not have dishes that are so elegant and special, but they are more authentic to the type of simple home cooking found in kitchens all across China. Many of those recipes have only like 3-4 ingredients, and no special preparation, just as we would see from farmers out in the countryside. There is something beautiful about that type of simplicity too.For those who want to try making some really great and special Chinese dishes, including learning all sorts of neat techniques, I recommend this book. For those who just want to learn simple dishes for home cooking, I recommend "The Cultural Revolution Cookbook." Each book has its domain and does its thing perfectly.Finally, Kian Lam Kho's enthusiasm and passion for cooking really shine through in this book. The author genuinely cares about teaching you in the very best possible way, and teaching you everything you would need to know about the techniques and reasons behind everything. It's really an unbeatable comprehensive introduction to Chinese cooking.
Some people may be off-put by the fact that there is a LOT of exposition as to the history of Chinese cuisine, regional differences, etc. but I love that stuff. The recipes are also rocking: I have a dedicated Fire in the kitchen that I use to pull up recipes, and this book is a go-to.
I didn't buy this book as a cookbook, but more of an encyclopaedia and general guide. That's exactly what I got. I will certainly try some of the recipes, but more importantly, the author gives tips on techniques, tools and ingredients, which make Chinese cuisine much more approachable. Also of note, the recipes and styles are broken down into regions, which further demystifies to huge geographic mass which is "Chinese cuisine", and also offers insights into how and when the various styles made their way to America. A great reference work. Which is exactly what I wanted.
This book is amazing. There's so much detail about the equipment, the cutting techniques, and the various forms of cooking across the great spectrum of Chinese cuisine. The recipes I've used have been great. I appreciate that variety meats are included, even if I'm not yet brave enough to cook them at home! The author really provides enough information to make you comfortable with cooking techniques very different from what most Americans are used to. Definitely a keeper and one I'll recommend to friends.
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