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The Breath of a Wok电子书

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作       者:Grace Young,Alan Richardson,Alan Richardson

出  版  社:Simon & Schuster

出版时间:2013-06-25

字       数:45.0万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook.Young’s fascination with wok cooking began in San Francisco’s Chinatown, where her father taught her to appreciate wok hay, the elusive and prized taste that food achieves when cooked in a wok. As an adult, her quest to reproduce that extraordinary taste sent her on a journey through America, Hong Kong, and China, where she gathered stories, recipes, and advice from home cooks, professional chefs, and culinary teachers. The result is not just a cookbook but a unique documentation of a way of life: wok cooking is not just about recipes, but about cultivating and cooking with all the senses, and about perpetuating one of the world’s oldest culinary traditions.Beginning with the selection, seasoning, and care of a wok, Young elucidates the secrets of wok hay and offers 120 recipes ranging from simple to complex, including favorites like Kung Pao Chicken and Moo Shoo Pork as well as unusual dishes like Tofu with Cilantro Relish and Stir-Fried Garlic Lettuce. Young also offers menu suggestions for family-style meals and Chinese New Year celebrations, plus a comprehensive glossary and resource list. Illustrated with 150 photographs by acclaimed photographer Alan Richardson, The Breath of a Wok is an extraordinary culinary adventure.
目录展开

Cover

Dedication

Epigraph

Acknowledgments

Introduction

One wok runs to the sky’s edge

Notes to the Reader

In Search of a Wok

Selection, Seasoning, and Care

Reverence for a Wok

Acquiring a Virtuous Wok

Wok Buying Guide

Considerations When Choosing a Wok

Equipment Choices

Opening a Wok

Basic Steps to Seasoning a Wok

Recipes for Seasoning a Wok

Wen Geng Lin’s Chinese Chive Rub

Hung Chong Chinese Chive and Oil Stir-Fry

Julie Tay’s Chinese Chive and Pork Fat Stir-Fry

Basic Oil Method

Tane Chan’s Oven Oil Method

Western-Style Oven Oil Method

The Face of a Wok

Cleaning the Wok After Cooking

The Art of Stir-Frying

Wok Hay: The Breath of a Wok

Stir-Frying Poultry

Chicken with Sichuan Peppercorns CCTI

Stir-Fried Chicken and Shallots

Uncle Sherman’s Home-Style Chicken and Vegetables

Mrs. Miu’s Stir-Fried Chicken with Cashews

Mrs. Miu’s Chicken with Pickled Ginger, Pineapple, and Green Pepper

Kung Pao Chicken

Tina Yao Lu’s Chicken with Spinach

Chicken with Garlic and Sugar Snaps

Sweet and Sour Chicken

Ray Lee’s Chicken and Choy Sum

Susanna Foo’s Mango Chicken

Stir-Frying Meat

Stir-Fried Pork with Scallions

Chiu Chow-Style Pork Spring Moon

Helen Chen’s Pork and Cucumber

Virginia Yee’s Moo Shoo Pork with Mandarin Pancakes

Mandarin Pancakes

Walter Kei’s Shanghai-Style Pork and Bean Sprouts

Walter Kei’s Chili Pork

Stir-Fried Pork and Chilies CCTI

Stir-Fried Pork, Mushrooms, and Carrots

Martin Yan’s Genghis Khan Beef

Bernadette Chan’s Stir-Fried Beef and Tofu

Jean Yueh’s Beef with Onions and Peppers

Cousin Zane’s Sichuan Beef

The Wok Warriors

Stir-Frying Fish and Shellfish

Lee Wan Ching’s Sizzling Pepper and Salt Shrimp

Lee Wan Ching’s Stir-Fried Clams in Bean Sauce with Chilies

Ken Hom’s Stir-Fried Peppers with Scallops

Millie Chan’s Chili Shrimp

Jean Yueh’s Shanghai-Style Shrimp

Stir-Fried Shrimp with Garlic Sauce

Danny Chan’s Crabs with Black Bean Sauce

Mandarin Fish Slices with Chrysanthemum CCTI

Julie Tay’s Singapore-Style Squid

Shrimp and Pine Nuts Shang Palace

Mrs. Miu’s Stir-Fried Fish and Eggplant

Che Chung Ng’s Scallops with Asparagus

Stir-Frying Rice and Noodles

Yin Yang Rice Shang Palace

Black Rice

Ken Lo’s Chow Fun with Beef and Broccoli

Classic Rice

Fried Rice with Ham, Egg, and Scallions

Ming Tsai’s Mandarin Fried Rice

Mama’s Noodles with Mushrooms and Ham

Aromatic Vegetarian Fried Rice

Dickson Hee’s Oyster Lo Mein

Scallion and Ginger Lo Mein

Chicken Lo Mein

The Wok as a Musical Instrument

Stir-Frying Vegetables

Liang Nian Xiu’s Snow Peas, Tomatoes, and Chilies

Liang Nian Xiu’s Moon Hill Corn and Beans

Mary Chau’s Shanghai-Style Snow Cabbage and Edamame

Stir-Fried Sugar Snap Peas with Water Chestnuts

Auntie Yi’s Stir-Fried Garlic Spinach

Stir-Fried Bok Choy

Stir-Fried Watercress

Henry Hugh’s Lotus Root with Sugar Snaps

Stir-Fried Garlic Lettuce

Susan Lin’s Summer Long Beans with Eggs

Lee Wan Ching’s Chinese Broccoli with Ginger Sauce

Susanna Foo’s Tofu, Eggplant, Mushrooms, and Sun-Dried Tomatoes

Florence Lin’s Slow Stir-Fried Red Peppers

Spicy Garlic Eggplant

David Camacho’s Stir-Fried Shiitake Mushrooms

Cecilia Chiang’s Asparagus with Gingko Nuts and Wolfberries

Stir-Fried Bean Sprouts and Scallions

Sweet and Sour Cabbage

Auntie Lil’s Stir-Fried Lotus Root with Chinese Bacon

Eight Treasured Tastes

The Master Lesson

Smoking

Florence Lin’s Smoked Chicken and Eggs

Smoked Striped Bass

Pan-Frying

Ginger and Scallion Oysters Lichee Garden

Virginia Yee’s Dry-Fried Sichuan String Beans

Florence Lin’s Tofu with Cilantro Relish

Cousin Sylvia’s Drumsticks with Caramelized Onions

Uncle Lang’s Pan-Fried Sea Bass

Auntie Bertha’s Ginger Drumettes with Oyster Sauce

Pan-Fried Noodles with Pork Shang Palace

Che Chung Ng’s Water Chestnut and Pork Omelets

Henry Hugh’s Chinkiang Pork Chops

The Family Wok-a-thon

Braising

Auntie Betty’s Cellophane Noodles, Mushrooms, and Barbecued Pork

Chinese Barbecued Pork

Cousin Doreen’s Braised Spareribs and Asparagus

Cousin Judy’s Tofu with Black Bean Sauce

Cousin Kathy’s Lion’s Head

Mama’s Fuzzy Melon with Dried Scallops

Henry Hugh’s Cantonese Stuffed Tofu

Curried Cauliflower, Napa Cabbage, and Carrots

Liang Nian Xiu’s Farm-Style Omelets

Tina Yao Lu’s Shanghai-Style Crabs and Rice Cakes

Margaret Loo’s Braised Tofu and Mushrooms

Uncle Lang’s Three Teacup Chicken

One-Wok Curry Chicken

Danny Chan’s Ginger and Scallion Crabs

Uncle Lang’s Oyster Sauce Mushrooms

Virginia Yee’s Beef Short Ribs with Scallions

Walter Kei’s Sweet and Sour Spareribs

Martin Yan’s Mandarin Five-Flavored Boneless Pork Chops

Amy Tan and the New Year’s Dumplings

Boiling and Poaching

Amy Tan’s Family’s Jiao-zi

Jin Do’s Tangy Ginger Sauce

Homemade Chicken Broth

Bernadette Chan’s New Year’s Poached Fish

Walter Kei’s Roasted Sesame Spinach

Steaming

Nevin Lim’s Luffa with Gold and Silver Garlic

Winnie Hon’s Silken Tofu with XO Sauce

Ray Lee’s Cantonese Steamed Chicken

Danny Chan’s Steamed Salmon with Lemon

Dumpling Dough

Shrimp Dumplings Spring Moon

Chive Dumplings Spring Moon

Dumpling Dough Chive Variation

Scallop Siu Mai Spring Moon

Classic Steamed Fish Spring Moon

Deep-Frying

Scallop Crisp Spring Moon

Vegetarian Spring Rolls

Nevin Lim’s Traditional Oyster Chicken

Winnie Hon’s XO Sauce

Candied Walnuts

Essentials

Menus

New Year’s Menus

Seasonal Family-Style Menus

Glossary

Metric Equivalencies

Sources

About Grace Young and Alan Richardson

Selected Bibliography

Index

Copyright

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