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  • Saturday, April 29, 2017
  • NYC #1
  • Asian Lifestyle Magazine

LET’S COOK!

LET’S COOK!

CHINA: The Cookbook  by Kei Lum Chan and Diora Fong Chan

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The definitive cookbook bible of the world’s most popular and oldest cuisine.  Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and twelve minor regions.

China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

More than 650 authentic, traditional recipes from every region of the country, compiled by two bestselling Chinese cookbook writers

381 dongpo pork

With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum BIO: Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China.

Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.

Kei Lum & Diora 2

FUN IDEAS:

8 authentic Chinese dishes you can make faster than ordering take-out!

8 major regions of China and dishes they are known for.

The ten most popular Chinese dishes in the world– and how to make them at home!

Drunken Chicken, Vegetarian Duck, Laughing Doughnuts and other dishes that are as fun to eat as they are to say.

Pot Stickers, Dumplings and Puffs – Chinese holiday recipes for entertaining.

253 chicken black bean

Snails in Chili Sauce, Hairy Fig Soup, Stewed Fish Head and other Chinese dishes that might sound scary, but are delicious.

New Year’s Resolution – surprising Chinese salads and soups that are easy, healthy, and tasty.

Tour of China – The 8 Great Cuisines of China and the authentic recipes that make them great.

The Chinese Vegetarian – Tasty, authentic recipes for the Vegan/vegetarian/healthy chef

533 tea eggs

MASTERING THE ART OF JAPANESE HOME COOKING by Masaharu Morimoto

The revered Iron Chef shows how to make flavorful, exciting traditional Japanese dishes at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos

Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved dishes are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious dishes, empowering them to adapt recipes and create their own dishes. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little-known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

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And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the dish, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.

BIO: Born and raised in Hiroshima, Masaharu Morimoto trained under several of his country’s esteemed master chefs before opening his own restaurant in Japan. Moving to the United States, he joined the highly acclaimed Nobu restaurant in New York City then opened his namesake restaurant, Morimoto, in Philadelphia, which he later expanded to New York. Morimoto’s restaurants include Wasabi by Morimoto in Mumbai and New Delhi and Morimoto Sushi Bar in Boca Raton, Florida, as well as restaurants in Napa, Mexico City, Maui, and Waikiki. Morimoto has competed on the Japanese television show Iron Chef and also appears on Food Network’s Iron Chef America. He is the author of Morimoto: The New Art of Japanese Cooking.

 

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