{"product_id":"the-chinese-way-classic-techniques-fresh-flavors-a-cookbook-hardcover","title":"The Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBetty Liu\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExplore the eight powerful techniques that unlock a flexible, modern approach to Chinese cooking with this collection of inspired recipes, from the award-winning author of \u003ci\u003eMy Shanghai\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Betty Liu cooks Chinese all the time--but this doesn't mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa. \u003cp\u003e\u003c\/p\u003e The key to great Chinese cooking lies not in strict \"authentic\" recipes and ingredients, but in adaptable techniques. \u003ci\u003eThe Chinese Way\u003c\/i\u003e teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap). \u003cp\u003e\u003c\/p\u003e In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice. \u003cp\u003e\u003c\/p\u003e One core technique at a time, Betty shows how to become a better cook--whether you're stir-frying cauliflower or adding preserved lemon to broccoli for extra zing. \u003cp\u003e\u003c\/p\u003e Betty's food is not traditional--but it \u003ci\u003eis \u003c\/i\u003eChinese. And you can cook that way, too.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBetty Liu \u003c\/b\u003eis an acclaimed cookbook author, photographer, and doctor completing her surgical residency. An avid home cook who writes about Chinese home cooking on her award-winning blog, she published her debut book, \u003ci\u003eMy Shanghai\u003c\/i\u003e, in 2021, and it was named one of the best cookbooks of the year. Her writing, photography, and recipes have been featured by\u003ci\u003e Bon Appétit\u003c\/i\u003e, \u003ci\u003e Epicurious\u003c\/i\u003e, and\u003ci\u003e The New York Times\u003c\/i\u003e. She lives in Boston with her husband, son, and dog.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.17 x 10.15 x 8.27 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 24, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984333668653,"sku":"9780316485432","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/vPhSLYlp1X9780316485432.webp?v=1776092506","url":"https:\/\/ishookbooks.com\/products\/the-chinese-way-classic-techniques-fresh-flavors-a-cookbook-hardcover","provider":"iShook Books","version":"1.0","type":"link"}