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Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook by [Kian Lam Kho, Jody Horton]

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Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook Kindle Edition

4.7 out of 5 stars 117 ratings

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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 --This text refers to the hardcover edition.

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. --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B00TCHXMQG
  • Publisher ‏ : ‎ Clarkson Potter (29 September 2015)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 256146 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 668 pages
  • Customer Reviews:
    4.7 out of 5 stars 117 ratings

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4.7 out of 5 stars
4.7 out of 5
117 global ratings
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Top reviews from other countries

S. Naisbitt
5.0 out of 5 stars Indispensable introduction to Chinese cusine at home.
Reviewed in the United Kingdom on 1 June 2016
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5.0 out of 5 stars Indispensable introduction to Chinese cusine at home.
Reviewed in the United Kingdom on 1 June 2016
If you're new to Chinese cooking in your own home, then this beautifully written and presented book is a good start.
What impressed me as much as the comprehensive recipes contained in the book was the comprehensive information on ingredients, aromatics, herbs and spiced employed by the Chinese - as well as interesting and vital information on both cooking and flavoured oil selection, stock preparation and even the various methods of vegetable prep and meat cutting techniques. There's even a section on blade selection.
Overall not just a 'recipe book' but essentially an utterly indispensable guide to Chinese cuisine at home.
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Paul Newson
5.0 out of 5 stars Learn Techniques, Not Just Recipes
Reviewed in the United Kingdom on 1 December 2020
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Ivana T.
5.0 out of 5 stars Must have Wok-Buch für Fleischfresser (:
Reviewed in Germany on 14 September 2017
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Amazon Customer
5.0 out of 5 stars Excellent guide
Reviewed in Canada on 23 April 2020
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Michael Dumais
5.0 out of 5 stars The only Chinese cookbook you will ever need!
Reviewed in Canada on 15 July 2019
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One person found this helpful
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