{"product_id":"the-wisdom-of-the-chinese-kitchen-classic-family-recipes-for-celebration-and-healing-hardcover","title":"The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing - 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\u003eAlan Richardson\u003c\/b\u003e (Photographer), \u003cb\u003eGrace Young\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eThe Wisdom of the Chinese Kitchen, \u003c\/i\u003e with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Wisdom of the Chinese Kitchen\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eThe 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, \u003ci\u003edong quai, \u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eIn 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAlan Richardson is an award-winning photographer and designer whose work has appeared in \u003ci\u003eBon Appétit, Gourmet, Saveur, Food \u0026amp; Wine, \u003c\/i\u003e and \u003ci\u003eThe New York Times Magazine.\u003c\/i\u003e He has done the photography for countless cookbooks and is the co-author of \u003ci\u003eThe Four Seasons of Italian Cooking.\u003c\/i\u003e He lives in New York City. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eGrace Young is an award-winning food writer and the author of \u003ci\u003eStir-Frying to the Sky's Edge, \u003c\/i\u003e \u003ci\u003eThe Wisdom of the Chinese Kitchen \u003c\/i\u003eand \u003ci\u003eThe Breath of a Wok\u003c\/i\u003e. Her work has appeared in \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003e Metropolitan Home\u003c\/i\u003e, \u003ci\u003e Copia\u003c\/i\u003e, \u003ci\u003e Gastronomica\u003c\/i\u003e, \u003ci\u003e Eating Well\u003c\/i\u003e, \u003ci\u003e More\u003c\/i\u003e, \u003ci\u003e Fitness\u003c\/i\u003e, \u003ci\u003eHome\u003c\/i\u003e, \u003ci\u003e \u003c\/i\u003eand \u003ci\u003eHealth\u003c\/i\u003e magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at \u003ci\u003eSaveur\u003c\/i\u003e.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.18 x 9.82 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 05, 1999\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2000)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2000)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2000)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984340582701,"sku":"9780684847399","price":34.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/dS9wME5rTDkzV09ZSXBaeENWTGdwQT09.webp?v=1776092553","url":"https:\/\/ishookbooks.com\/products\/the-wisdom-of-the-chinese-kitchen-classic-family-recipes-for-celebration-and-healing-hardcover","provider":"iShook Books","version":"1.0","type":"link"}