Chinese Heritage Cooking From My American Kitchen:Discover Authentic Flavors with Vibrant, Mode Recipes

by: Shirley Chung (Author)

Publisher: Page Street Publishing

Publication Date: October 23, 2018

Language: English

Print Length: 192 pages

ISBN-10: 9781624146770

ISBN-13: 9781624146770

Book Description

Cutting-Edge Chinese Dishes for the Home Cook From growing up in Beijing to attending culinary school in Califoia, to making her name in the restaurant world and on Top Chef, today Shirley Chung is dishing out new and dazzlingly delicious takes on Chinese cuisine. These recipes are fresh and inspired, yet approachable for home cooks. Here are a few you won’t want to miss:Sweet-and-Sour Baby Back Ribs, Five-Spice Seared Duck Breast with Kumquat Mustard, Scallion Pancakes with Hazelnut Pesto, Seared Scallops with Spicy Black Bean Sauce, Spinach Egg Drop Soup and Beijing-Style Hot Pot. These recipes use simple ingredients and techniques, but have the standout flavor and texture you expect from top-notch restaurants―no wok required! Plus you’ll find fascinating history and chef’s tips tucked away in the headnotes and instructions that will make you a better cook. Shirley brings the same lively energy to her book that made her a fan-favorite on Top Chef. She’ll make you excited to cook, and her recipes―each with a gorgeous photograph―will have you drooling over the pages. With Shirley in your kitchen, every meal becomes a fun and delicious celebration.
Cutting-Edge Chinese Dishes for the Home Cook From growing up in Beijing to attending culinary school in Califoia, to making her name in the restaurant world and on Top Chef, today Shirley Chung is dishing out new and dazzlingly delicious takes on Chinese cuisine. These recipes are fresh and inspired, yet approachable for home cooks. Here are a few you won’t want to miss:Sweet-and-Sour Baby Back Ribs, Five-Spice Seared Duck Breast with Kumquat Mustard, Scallion Pancakes with Hazelnut Pesto, Seared Scallops with Spicy Black Bean Sauce, Spinach Egg Drop Soup and Beijing-Style Hot Pot. These recipes use simple ingredients and techniques, but have the standout flavor and texture you expect from top-notch restaurants―no wok required! Plus you’ll find fascinating history and chef’s tips tucked away in the headnotes and instructions that will make you a better cook. Shirley brings the same lively energy to her book that made her a fan-favorite on Top Chef. She’ll make you excited to cook, and her recipes―each with a gorgeous photograph―will have you drooling over the pages. With Shirley in your kitchen, every meal becomes a fun and delicious celebration. Read more