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Reddit mentions of Mastering the Art of Chinese Cooking

Sentiment score: 6
Reddit mentions: 7

We found 7 Reddit mentions of Mastering the Art of Chinese Cooking. Here are the top ones.

Mastering the Art of Chinese Cooking
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NewMint ConditionDispatch same day for order received before 12 noonGuaranteed packagingNo quibbles returns
Specs:
Height11.375 Inches
Length9.375 Inches
Number of items1
Release dateOctober 2009
Weight4.98685636644 Pounds
Width1.5 Inches
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Found 7 comments on Mastering the Art of Chinese Cooking:

u/captainblackout · 22 pointsr/Cooking

From a Chinese perspective, I think that Fuchsia Dunlop's books are very much on point as far as Sichuan cooking is concerned.

Eileen Yin Fei Yo's Mastering the Art of Chinese Cooking is an excellent generalist work, with a slightly Cantonese bent.

Grace Young's Breath of a Wok is another excellent generalist cookbook.

u/MennoniteDan · 5 pointsr/Cooking

First book listed I would consider a primary text but, since the country is so expansive the cuisine demands more than just one book:

Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Florence Lin's Chinese Regional Cookbook by Florence Lin

The Chinese Kitchen by Eileen Yin-Fei Lo

And then there are a couple regional books that I love (not including Fuschia Dunlop's work), like:

Mrs. Chiang's Szechwan Cookbook and Cooking From China's Fujian Province



u/retailguypdx · 4 pointsr/Chefit

I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:


Pan-Asian

u/parasocks · 3 pointsr/food

I've been making this a lot lately. I'll post a paraphrased recipe from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo.

This recipe turns out much darker than yours, and doesn't taste like what I get in restaurants, but is very good and I keep going back to it. It's not nearly as "saucy" as what's in your photos. She says this is how the dish is properly made in Hunan.

Highly recommend this book, it's beautiful, detailed, has lots of text and pictures.. I have a lot of cookbooks and this one stands out. Here's the amazon link (no ref code) http://www.amazon.ca/Mastering-Chinese-Cooking-Eileen-Yin-Fei/dp/0811859339

General Tso's Chicken

2 large whole chicken legs (2 thighs and legs)
1 large egg beaten
1/4 t salt
pinch of pepper (she calls for white pepper but I'm not a fan)
2 T cornstarch

Remove skin + bones, cut into 1 inch chunks, mix everything together in a bowl for 15 minutes or so.

Sauce:

1.5 T double dark soy
1.5 T hoisin
2 t white rice vinegar
2 t shaoxing rice wine
1/2 t chili oil (.5 t or .75 t or to taste)
1.5 t minced garlic
1 T minced ginger
2 t sugar

Mix in a bowl.

Cover a plate in corn starch, coat each chicken piece with cornstarch, put on a second plate. Deep fry pieces for 2-3 minutes in batches if necessary.

Heat 1.5 T of oil in a wok on high for 20 seconds, add 8 dried red chilis (thai or arbol) for 15 seconds, add 4-5 white pieces of scallions cut into 1/2 inch pieces for 30 seconds more, add chicken to the wok and cook for 1 minute, stir the sauce and add it, then cook for another 1.5 minutes or so, evenly coating with the sauce.

u/mikeczyz · 3 pointsr/cookbooks

Well, I'm half-Chinese. I'll give you two cookbook recommendations which are full of recipes which really resonate with that part of my background:

  • Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo. While I'm generally not big on Chinese cookbooks not specializing in one or two regional cuisines, this book gets a pass because it's so organized and pedantic. It builds itself up from simple to complex and includes recipes which build on each other. It also features a large section on ingredients. An additional pro is that it includes the Chinese characters which makes it easier to find the proper product at your Asian grocer. I love it so much that I lugged this book to Taiwan with me and used it as my cooking guide/reference.
  • Land of Plenty by Fuchsia Dunlop. Of all the regional Chinese cuisines with which I have experience, I love the multi-layered flavors of Sichuan the most. It was through Dunlop's book that I first discovered this magnificent cuisine and it encouraged me to discover some of the Sichuanese restaurants in the Bay Area. Instructions are clear and she does a great job bringing Sichanese food to life. An absolute must own if you are at all interested in regional Chinese food. Her book on Hunanese food is also pretty killer.

    In addition to the aforementioned Chinese food, I'm just a fat piggy who loves to eat. Here are a few more recs:

  • Thai Food by David Thompson. This is the bible of Thai food for English speakers. It's nearly 700 pages long and not a page is wasted on fluff. It's more than just a cookbook, it's a anthropological study on Thai people, their history and the way they eat. An immense book. If you are more into pictures, check out his book on Thai Street Food.
  • Into the Vietnamese Kitchen by Andrea Nguyen. This was the book that really unlocked Vietnamese food for me. I adore how many fresh herbs/veggies are used and how it creates a complex, yet light, cuisine. And don't get me wrong when I say light...it's as full flavored as can be, but without heaviness. In the interim since this book came out, others have showed up on the market which are as good (see Charles Phan's recent book), but Nguyen's book will always have a special place in my heart.
  • ad hoc at home by Thomas Keller. Thomas Keller is arguably the most important American chef of the past 20 years, so when he turns his sights on homestyle food, you can be sure it's done with correct technique and style. While this book isn't as notable as TFL cookbook or his sorta primer on sous vide cooking, I'm including it because it has recipes which people will actually use. Unparallelled technique, good recipes and delicious food equal a winning cookbook. One note: it's not dumbed down and some of the recipes take time, but everything I've ever made from it has been great.
  • Alinea by Grant Achatz. {Disclaimer: I worked for Grant Achatz for a couple of years.} Everyone should own at least one cookbook which is completely out of reach, but serves to inspire. When you flip through this book, your jaw will drop and you will wonder, multiple times, "WTF?!?!?!" It's an amazing testament to how open and possible American cuisine is at the moment and you'll do yourself well to flip through it. Additionally, the photographs and the book itself are phenomenal. The paper, in particular, is well worth the price of admission. It's sexy shit, yo.

    Feel free to drop me a line if you need more recommendations. I've got quite the cookbook collection (I love to cook, it's not just cookbook porn) and love to share my thoughts.
u/CraigRadley · 2 pointsr/Cooking
  1. The wok is necessary to get the distinct "stif-fry" taste--that almost metallic taste on some Chinese dishes. You can get high enough heat on a wok with a high BTU burner on a gas stove, but if you have electric--forget about it. You're food will still cook, but you'll be missing the high-heat flavor that's distinct in many Chinese dishes. For your wok, get carbon steel, it's the only kind worth having. You shouldn't need to spend more than $35-$40 (assuming you're in the US). You're overpaying if you pay any more. It will last forever if you take care of it. Get a good YouTube video on how to cure it properly.
  2. MSG, which provides the savory umami flavor, comes from a good stock. Soy sauce is used for salty flavor. Simply Ming Video about soy sauce vs. salt
  3. Sesame oil is a must for most dishes. Oyster sauce is also very common.
  4. Use real Chinese recipes. A lot of recipes found online are poor takes on real Asian cooking and they miss a lot of the Asian flavor. I recommend this cooking book for making really good Chinese food. It focuses on incredients, techniques and has some great recipes.
  5. After picking up a good cookbook, seek out your local Asian market. They can be intimidating, especially if you don't read Chinese, but you'll find a lot of things there that you probably can't find your grocery store (unless they have a good ethnic isle). Especially check out the stir-fry sauces such as black-bean sauce, or port BBQ. They can save you a lot of effort early on if your not ready to make your own. Put a few table spoons of pork BBQ sauce in your wok with with a few table spoons of sesame oil, heat it up and then throw in some pork. Really easy, really good.

    Good luck. It's a fun cuisine.
u/ihaveplansthatday · 1 pointr/Random_Acts_Of_Amazon

Ooh, thanks for the contest! This is a fun idea. :)

$31.14