Books: Cooking by Cuisine -> Cooking Chinese
Martin Yan's Chinatown Cooking : 200 Traditional Recipes from 11 Chinatowns Around the World
Published: November 1, 2002
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"The Chinatowns around the world are amazing communities," writes Martin Yan in his Chinatown Cooking, "filled with history, culture, friendship, and of course food." Naturally, in this companion book to his public television series, Yan
focuses on the food--a rich stew from the world's Chinatowns, including, exotically, those in Singapore, Sydney, and Macao. The 200 recipes included reflect a profoundly rich food culture (or cultures, as Chinese cuisine is regionally diverse). Some
dishes, like Steamed Whole Fish with Ginger and Green Onions and Sweet-and-Spicy Garlic Shrimp, are beloved classics; others, including Hawaiian Lu'Au Stew, mirror adjustments to local ingredients or tastes; while still others, such as Crispy Seafood and
Mango Packets and Steamed King Prawns with Chinese Pesto, are the innovations of modern chefs. But old or new, the dishes are endlessly tempting, and, because of Yan's knowledgeable yet relaxed approach and the clarity of his recipes, completely
Covering dishes from dim sum, appetizers, and soups, to meat and seafood specialties, rice, noodles, and even desserts like Lucky Treasure Rice Pudding, the book also profiles the Chinatowns, noting their unique qualities (Yokohama's
is host to 18 million tourists a year!) while also offering restaurant and dish recommendations (at Macau's Restaurante Chan Chi Mei, order the hanging fish hot pot). Yan also provides illuminating cultural asides such as those about Hakka cuisine or
Singapore's Sam Sui women, who were pivotal in the construction of that country's Chinatown. But it's the dishes that make the book a treasure. The book also contains comprehensive food and technique glossaries and color photos throughout. --Arthur
When it comes to Chinese cooking, no one has as much culinary talent and encyclopedic knowledge as Martin Yan. That talent and knowledge are presented here in Martin Yan's Chinatown Cooking, a companion volume to
his new public television series.
Martin takes you on an unforgettable culinary journey through the gates of eleven Chinatowns around the world. Visit the streets, shops, homes, and restaurants you would never experience without Martin as your
guide. From London to San Francisco to Yokohama, Martin introduces shopkeepers, chefs, and home cooks who, for the first time, share their cooking secrets. And as you travel the globe with Martin, you'll discover how Chinese food is different in Macau,
Singapore, and Sydney.
Each of the eleven cities is featured along with a list of Martin's favorite restaurants and his favorite dishes and house specialties. Learn Martin's tips for ordering in Chinese restaurants and dim sum parlors. Discover
how Chinese food and culture are inextricably linked, as Martin explains the significance of traditional festivals and their accompanying symbolic foods.
Martin Yan's Chinatown Cooking has stunning full-color photography throughout and recipes
that make it easy for cooks to create more than two hundred dishes at home, from takeout favorites such as Kung Pao Chicken to restaurant classics such as Steamed Whole Fish with Ginger and Green Onions. Exotic-sounding recipes like Good Fortune Fish
Chowder, Flower Drum Crab Baked in the Shell, and Double Harmony Meatballs in Sweet and Sour Sauce are made easy. Don't live near a Chinatown? Try your hand at making your own Roast Duck, Char Siu (barbecued pork), and Gin Doi (sweet sesame balls with
duck). Martin makes the exotic familiar by offering tips on unfamiliar ingredients and specific techniques in combination with Chinatown history and culture.
Whether you end up cooking a dish at home or enjoying it in your nearest Chinatown
neighborhood, Martin teaches you all you need to know about Chinese cuisine and culture. Travel with Martin Yan through a world of Chinatowns and satisfy your taste for adventure with Martin Yan's Chinatown Cooking.
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