mbhank
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Posts posted by mbhank
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<>Fu Pei-Mei? I do know who she is, but I've never managed to acquire any of her books.<>
They are "Pei-Mei's Chinese Cookbook" Vols. I, II, and III
Still available through Amazon.com
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I have quite a number of books with Kung Pao recipes in them. I don't know what it is, but Fuschia Dunlop's is about as good as it gets!
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Hi John,
Are you familiar with the Mei Pei (sp?) series of cookbooks? From China and authentic. Considered classics.
I have not heard of Yan-Kit So. What is the title of this persons book? Thanks in advance.
Hank
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Hi Erin,
I agree with you on the Mapo Dofu. With the exception of Yei-Fin Lo I have never seen a recipe for it with ketchup.
As far as other recipes go, you were absolutely right about the use of ketchup. I had a senior moment and forot that one use of ketchup (among many) is with hot mustard when served with a fried shrimp or similar appetizer.
One book that I go back to time and time again is Irene Kuo's "The Key To Chinese Cooking." She has an emphasis on Schezuan (sp?).
Hank
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OK! OK! You can use ketchup!
Thanks for mentioning "Corinne Trang's Essentials of Asian Cuisine."
I'll try to pick it up.
Regards,
Hank
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I have no problem with ketchup in a Chinese recipe. It was the fact that Eileen used it in a classic like Ma Po Doh Fu that threw me.
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Both of Grace Young's books, "The Breath of a Wok," and "Stir Frying to the Sky's Edge have become standards in my library. Eileen Yin-Fei Lo's book was a bit of a disappointment to me.
It surprised me that some of her recipes were not quite authentic, i.e. she used ketchup in Ma Po Doh Fu which does not contain ketchup at all. In the instances where she was making her own sauces from scratch I felt that I would rather use the authentic bottled sauce.
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The great French Chef Paul Bocuse published a cookbook quite a number of years ago that even Julia Child said was horrible. A couple of recipes that I remember were Ham Cooked in Hay and a casserole of Ortolans, which are French songbirds. That would be like a recipe for a casserole of Robins here. I still have the book.
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Hi Pam,
Believe it or not, I have the recipe for Taiglech in the original "Gourmet Cookbook." It is the only book in which I have ever seen the recipe. I made some close to 40 years ago. The kitchen was a mess afterwards and I never made them again. Delicious though.
I'm diabetic now so it wouldn't be a good idea. They're addictive.
Best,
Hank
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Places in New York that do mail order might be your best bet. Google Lekvar By The Barrel to get their web site. I remember as a kid on the East Coast having Taiglach as a treat. I have never seen it on the West Coast but I'll bet you can get it in NY.
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The Vons market in Southern Calif., where I live, carried frozen rabbit regularly. They remodeled the store a few years back and shifted the meat dept. personnel to other stores and the rabbit disappeared. The new personnel and management claimed to have never seen frozen rabbit in their lives. I brought in the box with the Vons label on it and a manager claimed to have never seen rabbit in his 30 years with the company.
I gave up and get it either fresh (mainly fresh) and rarely frozen from Whole Foods.
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"The Silver Spoon" should be your other classic reference.
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At least three different sized frying pans, 8", 10" and 12".
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Chris is right. You often see them being used by the chefs on the cooking shows. I use mine every time I grill a steak.
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If you don't have any of her books I would get the one that combines her three classics, then you won't have any duplicates. I'm not sure what the other two are.
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Diana Kennedy's "Cuisines of Mexico" is a classic if it's still in print. She is the Julia Child of Mexican Cuisine and has written a few cookbooks. Look her up at ecookbooks.com. Also you might search on South America while you are at ecookbooks.
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At Harney and Sons you can buy small samples of almost all their teas. An ideal way to try different ones.
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Thanks for the info. I put my name on the list.
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Hi Erin,
I use the cookbook stand to hold any book I am using to cook with regardless of the size. Holds the book open, upright, and you can just read the recipe much more easily while you're working.
BTW - If you like Chinese cooking check out Grace Young's new book "Stir Frying to the Sky's Edge."
Regards,
Hank
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I know what you mean about the larger cookbooks. Get a cookbook stand either on line or in a cooking supply store. That might solve the problem.
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Hi Carl,
I use Tane Chen's method for seasoning a wok also. That carbon buildup is perfectly natural. Before every use I moisten a paper towel with oil and wipe the wok out until the soot goes away. As time goes by the bottom center of the wok will get that black non stick patina.
Did you see Grace Young's new book "Stir Frying to the Sky's End"? Great book and there's a nice photo of Tane in it with her stir fry cabbage dish.
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Check out chefscatalog.com and cooking.com You should be able to find one at either of these sites.
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I could be wrong but I think chow mein means a mixed stir fry dish not necessarily with noodles. Lo mein means with noodles.
I have not seen mapo dodu served with noodles in any of the books that I have, but I'm with you. I always have it over noodles when I make it.
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Suggest you see if there is an e-mail for the authors. If not, write the publisher to see if it is an error. You should get a response. I have used this on a number of occasions when I have found an error in a cookbook.
Books That Age Gracefully
in Food Media & Arts
Posted
Irene Kuo's "The Art of Chinese Cooking" is one I refer to often. Both of Grace Young's books: "The Breath of a Wok." and "Stir Frying to the Sky's Edge" (not sure I have this title exactly right) are becoming standard references.
I agree with Time-Life "Foods of the World." Their recipe for Paella is my standard. The Cooking of France in that series has a recipe for chicken with artichokes that I have never seen surpassed. I have, as the years have gone by, spiced the recipes up a bit with aleppo pepper or red pepper flakes.