Book description
With her trademark passion, TV star chef Ching-He Huang brings an
exciting dimension to Chinese cooking. Confidently fusing Chinese and
Western cultures in over 100 quick and easy dishes bursting with
flavour, Ching's fresh and healthy take on the Chinese takeaway, without
compromising on taste, has revolutionised Chinese cuisine.
Ching's love and appreciation of Chinese cooking has already seen her
previous cookbooks, Chinese Food Made Easy and Ching's Chinese Food in
Minutes, reach bestseller status and her BBC TV series receive rave
reviews. Now paying homage to the authentic Chinese takeout with her
third cookbook, Ching's Chinese Takeaway, Ching makes Chinese food
refreshingly accessible and deftly removes the stigma attached to the
humble takeaway.
From the traditional Chicken Chow Mein to adventurous Cantonese style
steamed Lobster with Ginger Soy Sauce; and with lighter dishes such as
Yellow Bean Sesame Spinach to Chilli Bean Braised Beef with Coriander
and steamed Mantou Buns designed to fill empty stomachs, Ching offers a
diverse selection of new and delicious recipes for every occasion and taste.
Interspersed with childhood anecdotes, Chinese superstition and
etiquette and original suggestions for exciting variations on classic
recipes, Ching takes us on a culinary journey that delightfully blends
ancient and modern, yin and yang, experimentation and intuition, and
ends with perfectly balanced and tantalizing dishes that will inspire
even the most stalwart takeaway devotees to get cooking. Ching-he
Huang is the new face of Chinese cooking on TV. Her BBC2 series called
'Chinese Food Made Easy' aired in June 2008 and was an instant success,
attracting millions of viewers. Her book, also called 'Chinese Food Made
Easy', was published alongside the series and was a no. 1 bestseller for
six weeks. Ching has also had her own UKTV FOOD series called 'Ching's
Kitchen' and appears regularly on 'Saturday Kitchen' and 'Daily Cooks'.
Her first book, 'China Modern', was published in 2006.
