Knack Chinese Cooking

Belinda Hulin got a wok as a high school graduation present and she’s been captivated by, and cooking, Asian cuisine ever since. After dining and shopping for exotic victuals in the Chinatown neighborhoods of New York, San Francisco, Philadelphia, Boston, Houston and Vancouver, Hulin finally got to tour mainland China and Hong Kong. Before traveling to Guangdong province to adopt daughter Sophie, Hulin and her husband Jim Crissman sampled Imperial banquet dishes and modern Chinese bistro fare in Beijing, ate snack pancakes at the Great Wall, traditional congee and dim sum in Foshan, world-cuisine delicacies in Hong Kong and a full complement of authentic Cantonese fare in Guangzhou. She had the distinction of being the only new mother to get a chef’s tour of the kitchen at the White Swan Hotel. Hulin has appeared on radio and television several times during her tenure as food editor and features editor of The Florida Times-Union, and as the first editor of the Jacksonville edition of Skirt! She’s served as an adjunct or visiting lecturer at three universities, has lectured at conferences and writers group meetings and presented a seminar on writing at the International Conference on Teaching and Learning. In support of her cookbooks, Hulin has arranged book signings; donated signed copies of her books to charity auctions and performed a cooking demonstration at the Southern Women’s Show cooking stage. Hulin currently lives in Atlantic Beach, Florida with her husband and daughter. Kian Lam Kho, a Singapore native who now makes New York City his home, is the author of the food blog RedCook.net. He apprenticed under Chef Josh Capon at the neow defunct restaurant Canteen in SoHo, New York, and prepares meals for private parties as well as exploring all aspects of Chinese cooking. He teaches cooking classes at the Institute of Culinary Education in New York City. Liesa Cole is the photographer behind several books, including Knack Quick & Easy Cooking (Knack Books) and Seduced by Bacon and Soup for Everybody (both The Lyons Press).

• Knack Chinese Cooking Contenets Introduction Chapter 1: Your Chinese Kitchen: Tools and Equipment Chapter 2: Staple Ingredients: Pantry Basics Chapter 3: Fresh Ingredients: The Chinese Market Basket Chapter 4: Appetizers Chapter 5: Soups Chapter 6: Chicken Chapter 7: Beef Chapter 8: Pork Chapter 9: Fish Chapter 10: Shellfish Chapter 11: Tofu Chapter 12: Vegetables Chapter 13: Noodles and Rice Chapter 14: Roasts and Stews Chapter 15: Cold dishes Chapter 16: Holiday Favorites Chapter 17: Hot Pots Chapter 18: Dim Sum Chapter 19: Fruits and Sweets Chapter 20: Resources