China Moon Cookbook

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‎ 9780894807541
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Product Overview

Author: Tropp, Barbara



Number Of Pages: 528

Details: Review What Russo and Lukins accomplished for secreted-away American ingredients and recipes, so will Tropp (with the help of her co-authors) achieve for Chinese foodstuffs and menus. In fact, her second culinary collection (the first was "Modern Art of Chinese Cooking") is laid out in much the same manner as the popular Silver Palate series: fun and funky line drawings, lots of personal narrative, and sidebars on subjects from choosing serrated bread knives to cleaning squid. She's quick to point out that her more than 250 recipes from her China Moon restaurant are, strictly speaking, not authentic. But the oriental romance lingers in mile-long names (Ma-La steamed poussin with roasted Szechwan pepper-salt), techniques (stir-fry, sandpot casseroles), and fresh, from-scratch ingredients (infusions, spices). First-timers might balk at the preparation times and occasional intricate techniques, but this is a compilation worth savoring. (Barbara Jacobs, BookList) In this wide-ranging collection of recipes from her famed Chinatown cafe, the doyenne of California Chinese cuisine offers a ``private cooking school'' for cooks who want to enter the ``world of traditional Chinese flavors combined with exclusively fresh ingredients.'' Beginning with the "pantry'' chapter on basic condiments like five-flavor Oil and China Moon pickled ginger, Tropp moves throughout the meal, offering signature recipes, like plum wine chicken salad with sweet mustard sauce, and Hoisin pork buns with ginger and garlic. An entire chapter is devoted to the meat that is ``symbolically central to the entire Chinese culture''--pork. Not surprising for a book that is as much a course in method and culture as a collection of recipes, instructions are detailed and descriptive. True to her hybrid East-West cuisine, Tropp reveals eclecticism in her observations about cooking: In one chapter she praises traditional Chinese seafood cooking and presentation practices for following ``the integrity of the fish''; a few pages later, she muses about that modern American invention, plastic wrap. Stylish illustrations that simultaneously recall a modern upscale restaurant menu and a 1950s Vogue are also true to the mixed nature of Tropp's cuisine. (Publishers Weekly) Tropp, author of The Modern Art of Chinese Cooking and chef/owner of San Francisco's China Moon Cafe, is a talented and passionate cook. Her new book is filled with hundreds of creative, unusual, and fascinating recipes. However, "homestyle'' does not quite seem the word to describe them. Many have lengthy ingredients lists, and many dishes require components from other recipes for their preparation--not necessarily complicated on their own, but in the end somewhat daunting for busy home cooks. Nevertheless, the recipes are inspired and mouth-watering. Tropp's sidebars--on every page--are filled with information about Chinese cooking and food in general. (Library Journal) China Moon Cookbook was written by a talented American woman who fell in love with an Asian land some twenty years ago and has devoted a great part of her life to sharing the wealth of her chosen country's food. Her book shares beautifully; this is an inspired work...her instructions are clear and the resulting meals are light, colorful and multi-textual. China Moon food not only sings, it dances on the tongue. -- Reviews Product Description Winner of an IACP/Julia Child Cookbook Award The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable

Release Date: 01-10-1992


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