The Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook) by Liu, Betty
The Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook) by Liu, Betty

The Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook)

A NEW YORK TIMES BEST COOKBOOK OF THE YEAR - A BON APPÉTIT BEST COOKBOOK OF THE...
$61.78 AUD
$61.78 AUD
SKU: 9780316485432
Product Type: Books
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Author: Betty Liu
Format: Hardcover
Language: English
Subtotal: $61.78
The Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook) by Liu, Betty

The Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook)

$61.78
The Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook) by Liu, Betty

The Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook)

$61.78
Author: Betty Liu
Format: Hardcover
Language: English
Description
A NEW YORK TIMES BEST COOKBOOK OF THE YEAR - A BON APPÉTIT BEST COOKBOOK OF THE YEAR - A WASHINGTON POST BEST COOKBOOK OF THE YEAR - A NATIONAL POST BEST COOKBOOK OF THE YEAR - A SAVEUR BEST COOKBOOK OF THE YEAR - A SERIOUS EATS BEST COOKBOOK OF THE YEAR - NAMED ONE OF THE BEST BOOKS TO GIFT BY THE STRATEGIST

Master the eight techniques that unlock modern Chinese cooking with this "genius" collection of inspired recipes (Salon), from the award-winning author of My Shanghai

Betty Liu cooks Chinese all the time--but this doesn't mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa.

The key to great Chinese cooking lies not in strict "authentic" recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap).

In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice.

One core technique at a time, Betty shows how to become a better cook--whether you're stir-frying cauliflower or adding preserved lemon to broccoli for extra zing.

Betty's food is not traditional--but it is Chinese. And you can cook that way, too.

Author: Betty Liu
Publisher: Voracious
Published: 09/24/2024
Pages: 288
Binding Type: Hardcover
Weight: 3.02lbs
Size: 10.15h x 8.27w x 1.17d
ISBN: 9780316485432

About the Author
Betty Liu is an acclaimed cookbook author, photographer, and doctor completing her surgical residency. An avid home cook who writes about Chinese home cooking on her award-winning blog, she published her debut book, My Shanghai, in 2021, and it was named one of the best cookbooks of the year. Her writing, photography, and recipes have been featured by Bon Appétit, Epicurious, and The New York Times. She lives in Boston with her husband, son, and dog.
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