America's love affair with Chinese food dates back more than a century. Today, such dishes as General Tso's Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
But what if you didn t have to eat your favorites out of a container?
In "The Chinese Takeout Cookbook, " Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes appetizers, main courses, noodle and rice dishes, and desserts all easy-to-prepare and MSG-free. Plus you ll discover how to
stock your pantry with ingredients you can find at your local supermarket
season and master a wok for all your Chinese cooking needs
prepare the flavor trifecta of Chinese cuisine ginger, garlic, and scallions
wrap egg rolls, dumplings, and wontons like a pro
steam fish to perfection every time
create vegetarian variations that will please everyone's palate
whip up delectable sweet treats in time for the Chinese New Year
""The Chinese Takeout Cookbook""also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let's get cooking
Here for the first time in one fun, easy, and tasty collection are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:
Cold Sesame Noodles
Kung Pao Chicken
Classic Barbecue Spareribs
Beef Chow Fun
Homemade Chili Oil
Hot and Sour Soup
Chinatown Roast Duck
Moo Shu Pork
Dry-Fried String Beans
Black Sesame Ice Cream
And of course, perfectly fried Pork and Shrimp Egg Rolls
Diana Kuan chronicles America's love affair with Chinese food. "The Chinese Takeout Cookbook" is the perfect reason to throw out those menus cluttering your kitchen drawers Patricia Tanumihardja, author of "The Asian Grandmothers Cookbook"
About the Author
Diana Kuan is a food writer and cooking instructor who has taught Chinese cooking in Beijing and New York. Her writing on food and travel has appeared in "The Boston Globe, Gourmet, Food & Wine, "and" Time Out New York," among other publications. She has appeared on the CBS "Early Show "and other broadcast media. She is the author of the blog Appetite for China, which has more than 6.5 million page views, and teaches Chinese cooking at Whole Foods and the Institute for Culinary Education (ICE) in New York, where she currently resides.
“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook
“By reverse engineering some of America’s best-loved dishes, Diana Kuan takes us back to the roots of good, everyday Chinese cooking: fresh, seasonal, and really fast!”—Cathy Erway, author of The Art of Eating In
“The Chinese Takeout Cookbook will inspire you to fire up your wok and re-create some of the most beloved American Chinese classics—all in less time than it would take to drive to a restaurant!”—Jaden Hair, author of The Steamy Kitchen Cookbook
“Diana Kuan has generously offered up a fresh helping of familiar Chinese favorites in this beautiful and easy-to-use cookbook.”—Kim Sunée, author of Trail of Crumbs