Chinese Soul Food - by Hsiao-Ching Chou (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Any kitchen can be a Chinese kitchen with these 80 easy homestyle recipes--plus tips and techniques for cooking with a wok, stocking your pantry, making rice, and more<br></b><br>Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. <i>Chinese Soul Food</i> draws cooks into the kitchen with recipes that include sizzling potstickers, simply but delicious stir-fries, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of mmm! <p/>In <i>Chinese Soul Food</i>, you'll find approachable recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author's famous potstickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list that also includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home. Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Hsiao-Ching Chou delves into the heart of Chinese cooking, understanding its power to provide sustenance and comfort."<br><b>--Grace Young, James Beard Award-winning author of </b><i><b>Stir-Frying to the Sky's Edge</b></i> <p/>"I love this book. It's a warm invitation to home cooks to get comfortable with Chinese home cooking through stir-frying, braising, and steaming--and with easily available Chinese ingredients."<br> <b>--Naomi Duguid, author of <i>Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan</i> and <i>Burma: Rivers of Flavor</i></b> <p/>"...when I thumb through this book I want to make everything--it sounds so good and so comforting."<br> <b>--Deborah Madison, author of <i>In My Kitchen</i> and <i>Vegetable Literacy</i></b> <p/>"Soulful. Smart. And hunger inducing. This is the sort of food you eat if you're lucky enough to have a Chinese grandmother cook for you." <br> <b>--Steven Raichlen, author of the Barbecue Bible cookbook series and host of <i>Project Smoke</i> on PBS</b> <p/>"I made the mistake of reading <i>Chinese Soul Food</i> before making dinner. I got so hungry reading over such appetite-inducing recipes as Baby Bok Choy with Chicken and Spicy Clams with Chinese Sausage that I simply had to run to the store to buy the ingredients. Dinner was a little later than usual but oh-so satisfying, and the recipes were simple and quick to make."<br> <b>--Bruce Aidells, author of The Great Meat Cookbook</b> <p/>A fun guide to creating favorite restaurant recipes at home.<br><b>--Publishers Weekly <p/></b>Chinese home cooking isn't as scary as it seems.<br><b>--<i>The Seattle Times <p/></i></b>The definitive primer on Chinese home cooking. <br><b>--<i>Seattle Magazine <p/></i></b><i>Chinese Soul Food</i> is a primer of authentic meals that trace [Chou's] family's background and movements throughout the provinces of China, Manchuria and Taiwan.... In its conception and execution, Chinese Soul Food embodies not only mastering the journey, but the destination as well. It's a stellar choice for anyone's cookbook shelf!<br><b>--<i>International Examiner <p/></i></b>Add it to your collection and expand your cooking repertoire for the better.<br><i><b>--Simple Bites <p/></b></i>If you are new to Chinese cooking, Hsiao-Ching's Chinese Soul Foodis the perfect starting place and Hsiao-Ching the perfect teacher.<br><i><b>--Books for Better Living <p/></b></i>"Chinese Soul Food is definitely a friendly guide to cooking your favorite Chinese dishes at home...[an] abundance of [recipes]...gorgeous photos and clear descriptions... a testimony to family, food and tradition."<br><i><b><i><b>--</b></i>Third Coast Review <p/></b></i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Hsiao-Ching Chou</b> is an award-winning food journalist, a cooking instructor, and communications consultant. She is a member of the James Beard Foundation cookbook committee and Les Dames d'Escoffier. Chou has been a guest on local and national shows, including Public Radio's <i>The Splendid Table</i>, the PBS documentary <i>The Meaning of Food</i>, and the Travel Channel's <i>Anthony Bourdain: No Reservations</i>. In her spare time, she teaches popular everyday Chinese home cooking classes at the Hot Stove Society. She lives with her family in Seattle.
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