Books: Cooking by Cuisine -> Cooking Chinese
Helen Chen's Chinese Home Cooking
Published: February 12, 1996
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From Publishers Weekly
Once planned as a mother-daughter collaboration with author and restaurateur Joyce Chen, this comprehensive yet unassuming collection of family recipes and practices became a solo venture when the elder Chen was stricken with
multi-infarct dementia and Alzheimer's disease. Attempting to offer a complete view of the Chinese cooking experience, TV and cooking school teacher Chen first outlines the ingredients and techniques of the cuisine. She then turns to recipes, which range
from well-known traditional Chinese dishes like "steamed whole fish Cantonese-style and "Chinese shrimp chips" to less familiar fare. Instructions are simple and clearly written; background details on the cuisine, such as the importance of pork and the
serving of tea at the meal, provide authenticity. Above all, in its detailing of the differences between everyday home-style cooking and banquet preparation, the attention to traditional Chinese recipes and the acceptance of compromise in the inclusion
of popular but not truly authentic recipes like chicken chop suey, the book reflects the variety and practicality that defines a family. Born of experience and balance, it is a worthy alternative to more scholarly or exotic Chinese cookbooks.
Illustrations not seen by PW.
Copyright 1994 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
"Why doesn't the Chinese food I make at home taste like the
food in Chinese restaurants?" Now it can. Helen Chen learned how to cook simple, homestyle Chinese food from her mother, Joyce Chen, founder of the successful cookware company that bears her name.
All your favorite Chinese dishes are here --
Peking Ravioli; Cold Noodles, Szechuan Style; Moo Shi Pork; and Sweet and Sour Shrimp-along with new classics -- Shanghai-style Pork Chops; Crystal Shrimp; and Steamed Salmon with Black Beans, And because the Chinese don't use a lot of oil when they cook
at home, these dishes are far lower in fat than Chinese food served in restaurants. These recipes rely on stir-frying more than deep-frying, steaming more than roasting, and on readily available supermarket ingredients, and they use far less meat in
favor of more fresh vegetables.
If you love Chinese food for its quick cooking, economy, taste, nutrition, and variety, then you'll love having Helen Chen by your side.
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