{"product_id":"chinese-way-classic-techniques-fresh-flavors-a-cookbook","title":"Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook)","description":"\u003cb\u003eA\u003ci\u003e \u003c\/i\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BEST COOKBOOK OF THE YEAR - A\u003ci\u003e BON APPÉTIT\u003c\/i\u003e BEST COOKBOOK OF THE YEAR - A \u003ci\u003eWASHINGTON POST\u003c\/i\u003e BEST COOKBOOK OF THE YEAR - A \u003ci\u003eNATIONAL POST \u003c\/i\u003eBEST COOKBOOK OF THE YEAR - A \u003ci\u003eSAVEUR\u003c\/i\u003e BEST COOKBOOK OF THE YEAR - A \u003ci\u003eSERIOUS EATS\u003c\/i\u003e BEST COOKBOOK OF THE YEAR - NAMED ONE OF THE BEST BOOKS TO GIFT BY \u003ci\u003eTHE STRATEGIST \u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMaster the eight techniques that unlock modern Chinese cooking with this \"genius\" collection of inspired recipes (\u003ci\u003eSalon\u003c\/i\u003e), from the award-winning author of \u003ci\u003eMy Shanghai\u003c\/i\u003e\u003c\/b\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.","brand":"Betty Liu","offers":[{"title":"Hardcover","offer_id":46331889778924,"sku":"9780316485432","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0684\/1791\/3068\/files\/9780316485432.jpg?v=1743540408","url":"https:\/\/intl.allstora.com\/products\/chinese-way-classic-techniques-fresh-flavors-a-cookbook","provider":"Allstora","version":"1.0","type":"link"}