Eileen Yin-fei Lo's New Cantonese Cooking

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Original Publisher
Viking Books
Date of publication
1988
ISBN
0670815195

says

Discusses the cantonese cuisine, and shares recipes for rice, noodles, vegetables, fruit, fish, seafood, poultry, meat, and sauces

from the publisher

"Cantonese is the most creative of Chinese cuisines and Eileen Yin-Fei Lo is the most creative of Cantonese cooks. Her New Cantonese Cooking simply brims with irresistible recipes. Everything is set down in such an appealing, straightforward style that even the most bumbling beginner can't miss. This is the best book yet written in English on Cantonese cooking—either the new or the old." —Jean Anderson "The recipes in this book are rock-solid in their inspiration, a pleasure to read, and —equally important—marvelously detailed in their instructions. This is great Chinese cooking and the anecdotal material makes good reading." —Craig Claiborne "From the memories of her Cantonese childhood and the research of a lifetime, Eileen Yin-Fei Lo celebrates this elegant and subtle cuisine." —Gael Greene "Fortunately, after the excesses of recent peppery Chinese cooking, good Can-tonese cooking is set to make a big comeback. And the person ideally suited to give it to us at its best is Eileen Yin-Fei Lo." -Barbara Kafka "Eileen Yin-Fei Lo has earned the right to play delicious games on the classic themes of Canton's traditionatdishes. Versus many other Chinese cookbooks, her recipes are written so lucidly that just about anybody could reproduce them. A couple of my all-time favorites include Almond Rice in Lotus Leaves, Lemon Noodles, Sweet Potato Salad, and the shaystopper..Duck And Melon Salad. New Cantonese Cooking is a book that is rewarding to the mind, as well as to the stomach." —George Lang "Finally an exciting book on Cantonese cooking! Eileen Yin-Fei Lo goes way beyond parroting the rules of the masters. She brings in a fresh new outlook to my favorite culinary region of China—a welcome addition to my library and yours." —Karen Lee "Even though the spicy Szechuan and Hunan cooking has been quite popular in the United States during the past ten years, the superlative cuisine of China is, perhaps best expressed through the delicacy and sophistication of its Cantonese cooking. Eileen Yin-Fei Lo is well qualified to show us and teach us the intricacies and delightfulness of that fine cuisine." —Jacques Pepin

Recommended by

Brandon Jew

Chef/owner, Mister Jiu; San Francisco, CA