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Book description

Book description
For the best part of thirty years a Chinese recipe book in a British household meant either one by Yan-kit So or by Ken Hom. Yan-Kit was arguably the less popular (Homs numerous TV appearances led him to become more of a celebrity on these shores than in his native USA) but more scholarly of the pair. Its a mark not only of her scholarliness but of the practicality and ease of use of this, her first book, that it remains in print 29 years after publication. In that time, too, it has received sustained critical praise - winning the prestigious AndrГ© Simon Food Award on publication and being named in The Observers 50 Best Cookbooks of All Time in 2010.As youd expect of a Dorling Kindersley book its lavishly illustrated, an approach which makes it feel thoroughly modern (although, to my eyes, some of the photos seem a little washed out - no doubt the effect of getting used to books having their images digitally manipulated!). An introductory section introduces Chinese ingredients that may be unfamiliar to Westerners (its already hard to believe that this includes mange-tout!), equipment and techniques as well as a more general brief segment on Chinese cuisine and the authors background. All of these ingredients and techniques are well illustrated with colour photographs. Another short section at the end of the book outlines the differences between regional cuisines in China and suggests menus reflecting them.In between, the bulk of the book is made up of recipes which are easy to follow and are usually accompanied by a photograph of the finished dish. The recipes are of the banqueting (and frequently Cantonese) style familiar to most Westerners from Chinese restaurants and takeaways - indeed, spring rolls, sweet & sour pork and Peking duck are all included here. Perhaps, then, this isnt the kind of food youd want to cook every day but if you do want to prepare these kind of dishes then you really cant do much better than this book.
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