Cookbook Review: Phoenix Claws and Jade Trees

Tuesday, October 13, 2015



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Phoenix Claws and Jade Trees is one of two Chinese cookbooks in my collection.  The other cookbook is Chinese Unchopped.  To be honest, we don’t cook that many Chinese dishes at home.  The Chinese restaurants that we frequent serve really good Chinese food so we never felt the need to recreate them with a few exceptions like Shanghai beef noodles, roasted pork, and roasted duck.  

I was pleasantly surprised by the amount of detail provided in this cookbook.  Broken into 17 chapters, you’ll learn the history behind regional Chinese cuisine (Guangdong, Fujian, Sichuan, Hunan, Beijing, Shanghai, and many other regions), how to stock your kitchen with ingredients and essential equipments to facilitate the cooking process, and learn many cooking techniques to create authentic Chinese dishes at home.  This cookbook outlines the fundamental techniques in Chinese cooking, including stir-frying, deep-frying, steaming, poaching, braising, and roasting.  With more than 200 photographs, including helpful step-by-step images and clear instructions from culinary expert Kian Lam Kho, you’ll be well on your way to making delicious Chinese food.     

I already have my eyes on the Peking duck recipe!  You’ll definitely see a blog post about this one.  Other recipes that I can’t wait to try include bbq pork (to compare it to my mom’s recipe), oil poached flounder, red-cooked lion’s head, pan-fried soft shell crabs, and marbled tea eggs.  Phoenix Claws and Jade Trees will definitely have its permanent place in my kitchen, stained and loved.  I highly recommend this book to home cooks who love Chinese food and want to recreate authentic Chinese dishes in the comfort of their kitchen.   You can't really ask for a better book on Chinese cooking techniques!

*I received this book to review complementary of the publisher  

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