Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More

Chinese soul food is exemplary solace food you can't avoid, and in this cookbook you'll discover 80 plans for top choices you can without much of a stretch make any evening of the week.

Chinese food is more well known than some other cooking but it regularly scares North American home cooks. Chinese Soul Food brings prepares into the kitchen with plans that incorporate sizzling potstickers, sautés that are

staggeringly simple to make, sassy braises, and soups that carry comfort with a taste. These are dishes that feed the midsection and communicate in the all inclusive language of "mmm!" You'll find agreeable plans and a lot of tips for most loved homestyle Chinese dishes, for example, red-braised pork stomach, dry-singed green beans, braised-hamburger noodle soup, green onion flapjacks, garlic eggplant, and the creator's acclaimed potstickers, which reliably sell out her cooking classes in Seattle. You will likewise discover supportive tips and strategies, for example, thinking about and utilizing a wok and how to cook rice appropriately, just as an essential Chinese wash room list that additionally incorporates worthy replacements, making it much less complex for the busiest among us to cook their preferred Chinese dishes at home. Plans are smoothed out to limit the dread factor of new fixings and strategies, and home cooks are tenderly guided toward turning out to be happy with preparing fulfilling Chinese dinners. Any kitchen can be a Chinese kitchen!

About the Author
Hsiao-Ching Chou is an award-winning food journalist, a cooking instructor, and communications consultant. She is a member of the James Beard Foundation cookbook committee and Les Dames d'Escoffier. Chou has been a guest on local and national shows, including Public Radio's The Splendid Table, the PBS documentary The Meaning of Food, and the Travel Channel's Anthony Bourdain: No Reservations. In her spare time, she teaches popular everyday Chinese home cooking classes at the Hot Stove Society. She lives with her family in Seattle.

I love to cook in my hand hammered wok made in China. This is and Grace Young's most recent book are my two favorite books to cook from when I want Chinese food. Mostly easy to find ingredients, especially if you're lucky enough to live in an area with many Asian food markets. I highly recommend this book. --Lcook

Just reading the table of contents brought me back to my parents home. This cookbook has helped me learn the basics of a lot of dishes I could never figure out how to replicate. The author's writing style is person and such a joy to read! The recipes she includes are true Chinese home recipes (and a couple of guilty pleasure take out ones). If you want to be familiarized with Chinese home cooking beyond the standard stir-fry, this book is a must buy. --K. Liin

This is a beautifully written cookbook that I cannot say enough good things about. Hsiao-Ching is a wonderful writer who clearly knows Chinese food. Her excellent recipes and charming stories are interwoven throughout the book, which also is beautifully illustrated. In the book you learn that Hsiao-Ching grew up in the kitchen of her parent's Chinese restaurant and that that is where she learned the art and craft of creating real Chinese food. The recipes range from simple to complex but each one is clear, accessible and easy to follow. -Laura T

Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More