Authentic Chinese Recipes Chinese Cuisine A Guide To Fantastic Recipes
By Jideon F Marques
Length3h 6m
About this audiobook
FOREWORD Long before I became a television chef I was foremost a teacher – first at my own cookery school and then at the California Culinary Academy, a school for professional chefs. What was important for me then was to teach Chinese cookery techniques so that my students could gain a fundamental understanding and appreciation of one of the most ancient cuisines in the world. Today, with Jeremy Pang's masterpiece Chinese Unchopped, the author has successfully distilled the essence of how to make delicious authentic Chinese dishes through simply explained techniques. In this book every essential aspect is covered, every recipe is written with clear instructions on how to prepare and cook each dish, while Jeremy's distinct voice (and sense of humour) fills it with his personal experiences and observations. I love how helpful substitution suggestions for harder to find ingredients are provided, while practical tips on technique give you the know-how you need to cook with confidence, as if Jeremy was right beside you. I also love the way in which traditional Chinese recipes have been given new life with unusual ingredients or sauces, while Martin Poole's mouthwatering photos make me want to run into the kitchen to try them out. I am certain you will find Chinese Unchopped as enlightening as I do and will agree that it belongs in the kitchen of anyone with an interest in cooking.
Audiobook details
GenreOther
Length3 hrs 6 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateFeb 6, 2024
LanguageEnglish
Table of contents
1Introduction
17(see here)
2CHINESE KITCHEN ESSENTIALS
18Tip)
3amer 1,
19see here.
4Slicing and Dicing
20DEEP-FRYING
5here
21here) o
Show all chaptersShow less
6The Chinese Pantry
22s (see here)
7micelli 1
23Tip) an
8here), co
24f 1
9ts 1
25ar 1
10ns 1
26STEAMING
11The Wok Clock
273
12STIR-FRYING
28ng 1
13below).
29Tip).
14(see 1,
30(see here). K
15here)
31sauce on here.
16(see Tip)
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