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Free Ebook The Wisdom of the Chinese Kitchen, by Grace Young

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The Wisdom of the Chinese Kitchen, by Grace Young

Free Ebook The Wisdom of the Chinese Kitchen, by Grace Young

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Amazon.com Review

Grace Young is a culinary sister to novelist Amy Tan. In The Wisdom of the Chinese Kitchen, along with sharing recipes from her family, Young immerses the reader in Chinese culture and the Chinese American experience of San Francisco's Chinatown, where she grew up. This personal book began with Young's wish to preserve the Cantonese dishes prepared by her parents and extended family. Since they cooked by instinct, the only way to record their recipes was by observing her mother, father, and aunties while they cooked, and by asking endless questions. These kitchen conversations also became a way to elicit untold family history from her deeply traditional and reticent parents. Each chapter opens with an essay intertwining biographical stories with information about Chinese food and healing. The blending of culinary information and cultural observations is powerfully realized, perhaps because Young shows old-fashioned respect along with a contemporary perspective. The result is both affectionate and enthralling. You can vividly picture the meticulous choreography as her parents make dinner in their tiny kitchen, reaching over steaming pots and rushing the steaming food to the table. Young delves into the hows and whys of Cantonese home cooking, with particular attention to technique and ingredients: Chinese broccoli with flowers should be avoided because the bright yellow blossoms indicate the stalks are too old. Steaming is valued because it draws out the intense flavors near the bone in chicken, fish, and meat, leaving them tender and moist. Many dishes are elementally simple. Hot-and-Sour Soup is fired solely by aromatic white pepper. White Chicken is perfumed just with ginger and garlic. Some choices are quick and easy, as in stir-fried Bean Sprouts, while others require long and elaborate preparation, like savory Rice Tamales stuffed with pork, Chinese sausage, and duck egg yolks and wrapped in bamboo leaves. Anyone who enjoys eating Chinese food or has experienced the generational differences in immigrant families will get lost in The Wisdom of the Chinese Kitchen. --Dana Jacobi

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From Publishers Weekly

San Francisco native and recipe developer Young (The Best of China; The Best of Thailand) recalls the classic Cantonese meals of her youth, sharing family anecdotes and the basic tenets of Chinese cooking. In Part I, "Mastering the Fundamentals," she introduces essential techniques of the Chinese kitchen: selecting produce, chopping, slicing, steaming, stir-frying, even correctly preparing rice. Aiming to preserve the integrity of traditional dishes, Young instructs with Cantonese de rigueur, eschewing substitutes for such exotic ingredients and shortcuts as food processors. Although labor-intensive steps often precede the cooking process, this 140-recipe collection provides clear, straightforward instruction largely accessible to home cooks. Recognizable favorites such as Eggplant in Garlic Sauce and Pepper and Salt Shrimp, as well as less familiar preparations such as Rock Sugar Ginger Chicken, offer broad palate appeal. Part II, "The Art of Celebration," explores the symbolism of special occasion and Chinese New Year dishes, including Turnip Cake, the glutinous rice flour New Year's Cake, and fried Sesame Balls, all considered harbingers of prosperity for the New Year. Young ends her collection on a holistic note; the last section, "Achieving Yin-Yang Harmony," elaborates the Chinese belief of the yin (cooling) and yang (warming) characteristics of foods as well as their purported remedial and restorative properties. "Tonic soups" include Almond SoupAfor moistening the lungs and clearing the skin. Probing her rich culinary heritage with passion and fortitude, Young expertly reveals ancient secrets encouraging readers to experience the joy of authentic Chinese cooking. Copyright 1999 Reed Business Information, Inc.

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Product details

Hardcover: 304 pages

Publisher: Simon & Schuster; second printing edition (May 5, 1999)

Language: English

ISBN-10: 0684847396

ISBN-13: 978-0684847399

Product Dimensions:

7.4 x 1.2 x 9.1 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

107 customer reviews

Amazon Best Sellers Rank:

#52,017 in Books (See Top 100 in Books)

This cookbook is pretty good, but seems to be focused on mostly recipes from American Chinese restaurants. This is not to say it isn't good - The Uncle Tommy's Roast Turkey recipe is terrific - but probably isn't your best bet if you are looking for an authentic cook book. I can recommend Land Of Plenty by Fuchsia Dunlop if that's what you're looking for. In this book you will find plenty of recipes that you will recognize, and the directions are clear and straightforward. We enjoyed the BBQ pork, and beef chow fun, but didn't like the recipe for Hot And Sour Soup as much as Ms Dunlop's. We have also found the organization of the cookbook can make it difficult to find recipes. Check out the table of contents, and if the recipes sound like what you want, then this is probably the right cookbook for you.A couple of notes:• This is Chinese cooking, so do all of your prep first, and use a lot of heat when cooking.• To get started, you will need Thin Soy, Black Soy, Bean Paste or Sauce, Hoisin Sauce, and Chinese Fermented Black Beans, which are not the same a domestic black beans.

I am pleasantly surprised that this book is full of classic authentic Cantonese recipes. I grew up in a very old fashioned Chinese household. Dinner was exactly as Grace described along with the life lessons. It literally feels like it was written by an older family member. To be honest, there isn't anything exciting about the recipes. They're simple day to day meals except for a few under Celebrations. Even for the holiday recipes, they're boring to me simply because I grew up eating the same foods and never did enjoy the holiday dishes. In my opinion, they appeal more to the older generation. Also, many of the dishes simply do not suit the younger generation's palate. I noticed that in this book and another by a different author, it states to use baking soda in meat dishes. Most Chinese families that I know will not use baking soda in their food because too much of it will cause stomach aches and it leaves a bad flavor in the meats regardless of beef, pork, chicken or shrimp. Many Chinese restaurants use baking soda to tenderize meats. I can always taste it. It leaves sort of an ammonia scent in the meat. Corn starch or tapioca starch works just as well and no smell. I suggest leaving out the baking soda in any recipe that calls for it. Also, food is a very subjective topic. To me, Grace's recipes provide the basics of those particular dishes but as you become more familiar with the dish, you will alter the recipe to suit your own preferences. I found that I had to alter some recipes to make them more modern and add a layer of flavor. This is a great book for beginners to traditional Chinese food but not for experienced home cooks. However, I must give credit to Grace Young for an amazing job translating the essence of Chinese cooking into English. She truly left no secret out!

If you're looking for the real deal Chinese household comfort foods, look no further - this book is legit. The recipes are simple enough to follow for the experienced cook, but beginners may find some of the techniques a little bit daunting. This is something one must learn through trial and error. For the Chinese American kids who want to cook like their awesome grandmothers, this is a good guide to start. Most of the ingredients and techniques are spot on, although I did spot a few recipes that had ingredients not included in the recipe, but showed up in the picture. I'm guessing this is because Chinese food is highly adapted to personal taste and individual family's takes on the dish (take the Jai recipe for example).It was really great seeing all the information on the various soups and their medicinal purposes - I've made the Apple Fig Pork soup several times now - it's great with fall here and winter approaching! All in all, this is a fantastic book to add to the recipe book shelf in your house. Highly recommended.

I bought the book and thought the e-book would be the same...wrong. It has the text but hardly any of the photos. So when you want to know what a particular ingredient or dish looks like you're out of luck with the e-book version. It's best to get the book.

I am amazed that I have found this cook book is an excellent cook book of Cantonese cooking. Simple method such as growing bean sprout and making a cake in the streamer are delightful and delicious. Though not too many photos of the dishes but the description is simple but clear and easy to follow. I specially enjoy the many dishes using steamer. The recipes include every day family cooking and banquet style cooking.This cook book written include introducing author family member on each chapter. Each share their wisdom with the reader but one can easily skip over and goto the recipe directly. This book is well done and great for people who want a real taste of Chinese family meal.

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The Wisdom of the Chinese Kitchen, by Grace Young PDF

The Wisdom of the Chinese Kitchen, by Grace Young PDF

The Wisdom of the Chinese Kitchen, by Grace Young PDF

The Wisdom of the Chinese Kitchen, by Grace Young PDF