Free Ebook The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing, by Grace Young
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The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing, by Grace Young
Free Ebook The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing, by Grace Young
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The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong.
The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes -- such as Shark's Fin Soup and West Lake Duck -- that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity.
In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past.
- Sales Rank: #330026 in eBooks
- Published on: 2014-07-01
- Released on: 2014-07-01
- Format: Kindle eBook
Amazon.com Review
Grace Young is a culinary sister to novelist Amy Tan. In The Wisdom of the Chinese Kitchen, along with sharing recipes from her family, Young immerses the reader in Chinese culture and the Chinese American experience of San Francisco's Chinatown, where she grew up. This personal book began with Young's wish to preserve the Cantonese dishes prepared by her parents and extended family. Since they cooked by instinct, the only way to record their recipes was by observing her mother, father, and aunties while they cooked, and by asking endless questions. These kitchen conversations also became a way to elicit untold family history from her deeply traditional and reticent parents.
Each chapter opens with an essay intertwining biographical stories with information about Chinese food and healing. The blending of culinary information and cultural observations is powerfully realized, perhaps because Young shows old-fashioned respect along with a contemporary perspective. The result is both affectionate and enthralling. You can vividly picture the meticulous choreography as her parents make dinner in their tiny kitchen, reaching over steaming pots and rushing the steaming food to the table.
Young delves into the hows and whys of Cantonese home cooking, with particular attention to technique and ingredients: Chinese broccoli with flowers should be avoided because the bright yellow blossoms indicate the stalks are too old. Steaming is valued because it draws out the intense flavors near the bone in chicken, fish, and meat, leaving them tender and moist.
Many dishes are elementally simple. Hot-and-Sour Soup is fired solely by aromatic white pepper. White Chicken is perfumed just with ginger and garlic. Some choices are quick and easy, as in stir-fried Bean Sprouts, while others require long and elaborate preparation, like savory Rice Tamales stuffed with pork, Chinese sausage, and duck egg yolks and wrapped in bamboo leaves. Anyone who enjoys eating Chinese food or has experienced the generational differences in immigrant families will get lost in The Wisdom of the Chinese Kitchen. --Dana Jacobi
From Publishers Weekly
San Francisco native and recipe developer Young (The Best of China; The Best of Thailand) recalls the classic Cantonese meals of her youth, sharing family anecdotes and the basic tenets of Chinese cooking. In Part I, "Mastering the Fundamentals," she introduces essential techniques of the Chinese kitchen: selecting produce, chopping, slicing, steaming, stir-frying, even correctly preparing rice. Aiming to preserve the integrity of traditional dishes, Young instructs with Cantonese de rigueur, eschewing substitutes for such exotic ingredients and shortcuts as food processors. Although labor-intensive steps often precede the cooking process, this 140-recipe collection provides clear, straightforward instruction largely accessible to home cooks. Recognizable favorites such as Eggplant in Garlic Sauce and Pepper and Salt Shrimp, as well as less familiar preparations such as Rock Sugar Ginger Chicken, offer broad palate appeal. Part II, "The Art of Celebration," explores the symbolism of special occasion and Chinese New Year dishes, including Turnip Cake, the glutinous rice flour New Year's Cake, and fried Sesame Balls, all considered harbingers of prosperity for the New Year. Young ends her collection on a holistic note; the last section, "Achieving Yin-Yang Harmony," elaborates the Chinese belief of the yin (cooling) and yang (warming) characteristics of foods as well as their purported remedial and restorative properties. "Tonic soups" include Almond SoupAfor moistening the lungs and clearing the skin. Probing her rich culinary heritage with passion and fortitude, Young expertly reveals ancient secrets encouraging readers to experience the joy of authentic Chinese cooking.
Copyright 1999 Reed Business Information, Inc.
From Library Journal
Although Young, a food writer, grew up in a traditional Chinese American home in San Francisco, until quite recently, she says, she took her culinary heritage for granted. She realized she knew more about other cuisines than the Cantonese cooking of her own background, and so she decided to set down her family's recipes. In the process, she learned much more about her parents, her ancestors, and her extended family than she'd expected, and the result is this lovely, very personal book. The first part includes recipes for the everyday dishes prepared for the family by both her mother and father, introduced by reminiscences such as "Going to Market with Mama" or mini-essays on topics like "The Meaning of Rice." The next section focuses on celebration, specifically the traditions and dishes of the Chinese New Year. The final part is devoted to "Cooking as a Healing Art," with recipes for tonics and soups. (This is the shortest section; Nina Simond's recent A Spoonful of Ginger, LJ 4/15/99, has more on Chinese holistic healing.) Some of Young's recipes are elaborate or require unsual ingredients, but she was interested in the authentic versions, not Americanized Cantonese food, and her instructions are clear and thorough. Well written and absorbing, Young's cookbook/memoir is highly recommended.
Copyright 1999 Reed Business Information, Inc.
Most helpful customer reviews
120 of 123 people found the following review helpful.
Drooling with delight!
By Debbie Tam
As an American Born Chinese, finding this book was a huge relief. Like so many ABCs, I love the food of my culture but certainly didn't know how to prepare it. This is an authentic down home Chinese cookbook. No fancy dishes here - only comfort food need apply. The book is divided into the following: 1) rice from steamed, fried, dumplings and porridge 2) stir fry - including tomato beef and beef chow fun 3) steamed cooking- egg custard, sponge cake, spareribs with black bean sauce 4) cooking with ginger - drunken chicken, cabbage noodle soup 5) seasonal market dishes - braised taro and chinese bacon, stir fried bitter melon with beef 6) celebratory dishes - stir fried clams with black bean sauce, pepper and salt shrimp, sweet and sour pork 7) New Year's dishes - turnip cake, seasame balls 8) authentic recipes from the homeland - savory rice tamales, pork dumplings, stuffed noodle rolls 9) Chinatown favorites - soy sauce chicken, roast duck, barbecued pork and salt roasted chicken 10) a slew of healing soups and dishes. Reading it was a trip down memory lane for me. The dishes are truly authentic to the Chinese family experience and or those who seek authenticity, Young has presented it here. She also includes a handy guide to shopping and mail order resources!
73 of 74 people found the following review helpful.
A Cookbook of Memories
By Macy M T Ting
Having been born in Hong Kong and having lived there and in Taiwan for the first 15 years of my life, this cookbook brought back vast memories. I love cooking, and have a wide range of cookbooks. But until now, I have never come across a Chinese cookbook that captures so much of the "essence" of Chinese cooking as in Ms. Young's "The Wisdom of the Chinese Kitchen." Reading this cookbook is like looking back into my childhood and how I grew up. I am astounded at how accurate Ms. Young described all the traditions the Chinese attach to food. The section on Chinese New Year is especially meaningful to me; all the dishes are ones that I ate as a child during Chinese New Year. It was indeed a nostalgic moment for me as I read it.
I have tried several of the recipes, and the results have been excellent. What I find most helpful is the glossary and the pictures of the food items that are more unique to Chinese cooking. With this aid, I can now go shopping at an Asian supermarkets with much more confidence.
In all, this is a terrific tome that takes away some of the "mysteries" of Chinese cooking, and in turn, allows everyday cooks like myself to be able to enjoy Chinese home cooking.
50 of 51 people found the following review helpful.
The Wisdom of the Chinese Kitchen: Classic Family Recipes
By John Szeto
I bought this cookbook about 6 months ago. When I finished reading the book, I immediately sent an e-mail to the author thanking her for her work in this book. I also watched the CBS Sunday Morning Special about this cookbook. I ,too,was a Chinese immigrant and learning cooking from watching my dad and mom without any measurement of the "stuff" you put in a dish. Often as I cook, I do not measure the ingredients. Many of my American friends want the reciepes of the dishes I cook and too often I am too lazy to write them down. Now, I have Ms. Young to thank you for writing this cookbok. Many of the fine reciepes in this cookbook I shared with my Amercian friends. They too have read and said they enjoy the history and the philosophy of the Chinese cooking. I would recommended this book for anybody who is learning about Chinese cooking. This cookbook by far are on my number one list of the chinese cookbook of this decade. Oh, by other way(Ms. Young), the most frequent reciepes that I shared with American friends is "Tomato Beef." Your brother was right! (You should not omit this receipe.)
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