Poultry & Eggs: Learn to Cook Chinese Dishes (Chinese/English edition). AA. VV.. Foreign Language Press, .

Foreign Language Press (Learn to Cook Chinese Dishes); 2009?; 9787119024929; Rilegatura a spirale; 20 x 22,5 cm; pp. 90; Foreword Zhu Xijun. Volume illustrato a col. Numerose fotografie ; Presenta leggeri segni d’uso ai bordi (piccole imperfezioni), interno senza scritte; Buono, (come da foto). ; The foreword explains that Chinese cooking is traditionally learned at home rather than through formal training. Most Chinese women acquire cooking skills by watching their mothers or grandmothers, and later refine their techniques by reading cookbooks or exchanging tips with neighbors. Many men are also excellent home cooks, and the best restaurant chefs are often male. This volume is part of a nine-book series designed to teach Chinese cooking through clear, simple explanations. Each recipe includes guidance on ingredients, cutting methods, and cooking procedures, allowing readers to become skilled cooks by following the instructions. The book focuses on **forty dishes made with poultry and eggs**, two essential categories in Chinese cuisine. Poultry meat is tender, nutritious, and versatile, while eggs offer even greater nutritional value and can be used in a wide range of dishes. The foreword describes how different types and ages of chickens are chosen for specific dishes, from young birds for crispy or sizzling preparations to older chickens for stews and braises. Ducks are divided into force-fed (larger, fattier, ideal for roasting and stewing) and naturally fed (yielding both meat and eggs, suitable for crispy or clear-soup dishes). Goose meat is tougher and used in fewer dishes, but roast goose remains a classic. Eggs — especially chicken eggs — are used for both pure egg dishes and combinations with vegetables or meats. Duck eggs are used for preserved specialties such as century eggs and salted eggs, while goose eggs are less common due to their coarse texture. Overall, the foreword presents the book as a practical, accessible guide that brings professional culinary knowledge into the home kitchen. ; Scheda a cura di Equilibri libreria. L’immagine corrisponde alla copia in vendita. 011.83.90.381