Friday, November 13, 2015
Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking by Kian Lam Kho Review
Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques.
Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients.
Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.
Cassandra's Review - The book gave me a headache because of all the information ,but it is not easy to execute the dishes. The recipes are hiding among the pages. If you are new to cooking in this style and do not own any of the equipment or spices etc, this is going to be too much. Perhaps a novice will do better with it.
Kian Lam Kho is a private chef, food writer, teacher and food consultant specializing in Chinese cuisine. He is the author of a Chinese cookbook -- Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, and the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (http://www.redcook.net) and is one of the authors of Knack Chinese Cooking: A Step-by-step Guide to Authentic Favorites Made Easy.
He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He helped launch New York's first Yunnan restaurant, Lotus Blue, as a consulting chef. He is also a frequent guest chef and caters private multi-course Chinese banquets.
I received a complimentary copy.