Chinese enough : homestyle recipes for noodles, dumplings, stir-fries, and more from my first-generation : American kitchen

Chinese enough Homestyle recipes for noodles, dumplings, stir-fries, and more from my first-generation : American kitchen

Kristina Cho

Book - 2024

"In Chinese Enough, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There's a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen, from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how ...to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho's stories of her grandmother's Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture"--

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Subjects
Cooking, Chinese.
Cuisine chinoise.
cookbooks.
Cookbooks.
Livres de cuisine.
Genres
cookbooks
Cookbooks
Livres de cuisine
Published
New York, NY : Artisan 2024.
Language
English
Main Author
Kristina Cho (author)
Item Description
Includes index.
Physical Description
pages cm
ISBN
9781648293429
Contents unavailable.
Review by Booklist Review

San Francisco architect Cho grew up in a family of Cleveland restaurateurs. Like many children of immigrants, she struggled to reconcile her heritage with the decidedly different American lifestyle of her peers. Much of her conflict was about food. She loved her Hong Kong grandparents' cuisine, but she longed to be a part of the cooking culture she saw on American television. She eventually developed her own style of cooking, reflecting her Chinese heritage, Midwestern upbringing, and California lifestyle. She eschews a wok for a cast-iron frying pan, since home kitchen stoves rarely reach the intense heat of restaurant burners. She makes occasional ingredient substitutions, remarking that ketchup can frequently provide a necessary sweet-sour harmony. It appears in Mom's Spaghetti, with ground beef, oyster sauce, and Parmesan cheese. Cho breaks down dumpling ingredients into categories (proteins, vegetables, sauces, spices) to encourage imagination and move beyond pork and shrimp standards to fillings like duck and leek. Including a section on outdoor cooking, this is a good introduction to Chinese flavors for American cooks.

From Booklist, Copyright (c) American Library Association. Used with permission.

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