Chinese Cooking For Dummies Free eBook Download.

Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good” done and look so easy to make? Stdon'tknow the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy!

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The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, youll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. Youll also be able to:

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Think like a Chinese chef”usin g the Three Tenets of Chinese Cooking
Choose and season a wok, select a chefs knife, plus other basic tools of the trade Find the essential ingredients” I ncludingand asks for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and moreCook using a variety of methods” including stir frying, steaming, blanching, braising, and deep frying And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your kitchen which is when the fun begins. Imagine putting together your ideal meal from the books generous offering of recipes:

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Part I : What Is Chinese Cooking?
Chapter 1: How to Think Like a Chinese Chef

• Chinese Cooking and I, We Go Way Back
• The Three Tenets of Chinese Cooking

Chapter 2: A Wok Through China’s Amazing Culinary Regions

• Beijing: A Land of Plenty in the Face of Hardship
• Shanghai: China’s Big Apple
• Guangzhou: South of Eden
• Sichuan: China’s Wild, Wild West

Part II : Where to Begin?

Chapter 3: Tools of the Trade

• The Wok
• The Chinese Chef’s Knife
• The Cutting Board
• The Spatula and the Ladle
• The Strainer or Skimmer
• The Steamer
• The Claypot Casserole
• The Electric Rice Cooker
• Spice Grinders
• Chopsticks

Chapter 4: The Chinese Pantry and Refrigerator

• Market Forces: Where to Find Essential Chinese Ingredients
• Getting Sauced: Classic Chinese Sauces and Condiments
• Spicing Up Your Life with Chinese Herbs and Spices
• Canned, Dried, and Otherwise Preserved: The Ultimate in Long-Lasting Chinese Ingredients

Chapter 5: Common Chinese Cooking Techniques

• Look Sharp: Getting Ready
• Non-Knife Wielding Techniques
• The Art of Cooking

Chapter 6: Edible Artistry: Garnishes to Prettify Your Plate

• From the Simple to the Sublime: Garnishes that Run the Gamut
• Preparing to Pare: Principles for Successful Garnishing
• Getting Down to Business: The Garnishes
• Tomato Rose
• Apple Wings
• Cucumber Fan
• Green Onion Brushes
• Chili Pepper Flowers

Part III : The Recipes

Chapter 7: Saucy Sauces and Dips

• Sauce Smarts
• All-Purpose Stir-Fry Sauce
• Hot and Spicy Stir-Fry Sauce
• Sweet and Sour Sauce
• Master Sauce/Red-Cooking Sauce
• All-Purpose Black Bean Sauce
• Taking a Dip
• All-Purpose Dipping Sauce
• Chile Oil
• Chinese Mustard Dip
• Sichuan Spicy Salt

Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads

• Scrumptious Starters
• Auntie Jessica’s Party Chicken Wings
• Cantonese Pickled Vegetables
• Chinese Chicken Salad
• Baked Pork Buns
• It’s a Wrap!
• Spring Rolls
• Crispy Wontons
• Potstickers
• Steamed Shrimp and Chive Dumplings
• Green Onion Pancakes
• Shrimp Toast

Chapter 9: Broth, Bones, and a Barrel of Soup

• Chinese Soup for the Soul and Body
• Broth-er, Can You Spare Some Time?
• Chinese Chicken Broth
• Egg Flower Soup
• Fish Soup with Spinach and Tofu
• Hot and Sour Soup
• Sweet Corn and Crabmeat Soup
• Winter Melon Soup
• Wonton Soup

Chapter 10: Swimming with the Best of Them: Seafood

• A Shopping Spree by the Sea
• What Do I Do with It Now?
• Cooking Fish the Chinese Way
• Braised Fish Hunan Style
• Fish Steaks in Fragrant Sauce
• Smoke-Broiled Fish
• Pan-Grilled Salmon Fillet with Black Bean Sauce
• Steamed Whole Fish
• Steamed Trout in Black Beans and Garlic
• Don’t Be Selfish with the Shellfish
• Sweet and Sour Shrimp
• Spicy Salt Shrimp
• Shrimp and Scallops with Snow Peas
• Seafood Casserole
• Oysters in Black Bean Sauce

Chapter 11: Crying Fowl: Poultry Recipes

• Pickin’ a Chicken (Or Any Other Bird, for That Matter)
• Proper Poultry Practices: Handling and Storing It Safely
• I Fall to Pieces: Deconstructing Your Chicken
• No Bones about It: Boning Chicken Legs
• Little Drummer Bird: Making Chicken Drummettes
• Great Chicken Recipes
• Sichuan Bang Bang Chicken
• Drunken Chicken
• Kung Pao Chicken
• Honey Garlic Chicken
• Lemon Chicken
• Moo Goo Gai Pan
• Chicken Curry, Cantonese Style
• Carving Out a Niche for Yourself: How to Carve a Bird Like the Chinese Do
• Soy Sauce Chicken
• Gingered Chicken
• Chinese Roast Chicken
• Duck, Duck, Lucky Duck
• Pineapple Duck Stir-Fry

Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb

• Buying Basics: How to Shop for Meat
• Safety First: Dealing with Meat at Home
• In Praise of Pork
• Purchasing the Perfect Pig Product: How to Buy Pork Like a Chinese Cook
• Sweet and Sour Pork
• Mu Shu Pork
• Char Siu
• Twice-Cooked Pork
• Jing Tu Pork Chops
• Sichuan Spareribs
• Pork with Bean Threads
• Steamed Cabbage Rolls
• Shanghai Meatballs
• Chinese Pork Chops
• What’s Your Beef?
• Better Beef for a Chinese Meal
• Tomato Beef
• Tangerine Beef
• Broccoli Beef
• Beef Steak Over Glass Noodles
• Spicy Beef with Leeks
• Beef Stew
• Uncle Philip’s Beef Tri-Tip
• On the Lamb
• Mongolian Lamb in Hotpot
• Lamb with Green Onions

Chapter 13: Healthy Tofu and Eggscellent Ideas

• Taking a Look at Tofu
• Tofu with Spicy Tomato Sauce
• Tofu with Ham and Napa Cabbage
• Tofu with Shrimp
• Monk’s Choice Tofu
• Ma Po Tofu
• Tofu and Spinach
• Tofu Puffs with Three-Color Vegetables
• Tofu with Mushrooms and Cashews
• More Than It’s Cracked Up to Be: The Egg in Chinese Cuisine
• Scrambled Eggs with Crabmeat
• Tomato Eggs
• Steamed Eggs
• Egg Fu Young
• Tea-Flavored Eggs

Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way

• Who’s Who in the World of Chinese Vegetables
• How to Get the Most Out of Your Vegetables While Cooking Them the Least
• Braised Bamboo Shoots with Bok Choy
• Stir-Fried Assorted Vegetables
• Asparagus with Baby Corn and Oyster-Flavored Sauce
• Ivory and Jade (Cauliflower and Broccoli with Creamy Egg White)
• Sautéed Green Beans
• Three Mushrooms
• Eggplants with Spicy Sauce
• Swiss Chard with Tender Pork Slices
• Chinatown Chop Suey

Chapter 15: Rice Bowls and Oodles of Noodles

• Rice to the Occasion
• Which Rice Will Suffice?
• Perfect Steamed Rice
• Perfect Steamed Glutinous Rice
• What to Make with Your Perfectly Cooked Rice
• Fried Rice
• Sweet Precious Glutinous Rice
• Claypot Chicken and Mushroom Rice
• Noodling Around
• Choose a Noodle, Any Noodle
• Noodle Recipes
• Easy-to-Make Chow Mein
• Hong Kong-Style Pan-Fried Noodles
• Chinese Chicken Noodle Soup
• Singapore Rice Noodles
• Beef Chow Fun
• Ja Jiang Mein
• Eight Treasures Noodle Soup
• Shanghai Fried Noodles

Chapter 16: Sweet Sensations

• Eastern Traditions
• Almond Jelly with Fruit Cocktail
• Sweet Tapioca Pearls
• Steamed Sponge Cake
• Sweet Silken Tofu
• Western Influences
• Almond Cookies
• Mango Pudding
• Caramelized Bananas
• Egg Custard Tarts
• Lychee Ice Cream

Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals

• The Chinese Family Meal
• Sample Menus for Two, Four, and More

Part IV : The Part of Tens

Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience

• Making Sense of Regional Chinese Restaurants
• Eating Your Heart Out: Dim Sum
• A Not-So-Sticky Situation: Using Chopsticks

Chapter 19: Ten Commandments: Secrets to Your Success

• Flexibility and Adaptation Are Key
• Let Your Creative Instincts Loose
• Cook with the Seasons
• Let Your Senses Be Your Guide
• Taste as You Cook
• Portions Aren’t Set in Stone
• Respect the Leftover
• Know Thy Stovetop
• Mind the Details
• Share the Food; Share the Fun!

Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture

Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food
Four Bits of Info for the Tea Drinker
Six Wine-Related Tips

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Chinese Cooking For Dummies Free eBook Download.