Kei Lum Chan – författare

'China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come.' – Ken Hom OBE, chef, author, and global broadcasterThe definitive cookbook bible of the world’s most popular and oldest cuisineNow available with a new lush red cover with gilt edging,China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, meticulously collected by two of the country’s bestselling cookbook writers.From popular staples such as Sweet and Sour Spare Ribs and Dim Sum, to lesser-known regional classics including Fujian Fried Rice and Jiangsu’s Drunken Chicken, this authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and twelve minor regions and additional selected recipes from star chefs from around the world.

The authors Kei Lum Chan and Diora Fong are son and daughter-in-law of "e;super proofreader"e; Chen Mengyin. They follow in Chen Mengyin's footsteps of food connoisseurship and emphasize cooking skills, believing that it is more important to "e;cook with mind as well as hands"e; than pursuing expensive food.The book practices the "e;super proofreader"e;'s culinary philosophy with concrete examples, offering not only specific amount and cooking procedures, but also principles begind cooking. Readers can easily cook delicious homemade dishes with today's ingredients and kitchen equipment.The kitchen of the Chen family has no secretes, only the gastronomical wisdom and way of thinking of the "e;super proofreader"e;, which continue to nourish the mind and please the palate of the initiated. The book evokes collective memories with nostalgic dishes and encourages readers to eat at home and enjoy the love and intimacy between family members.

The couple Kei Lum Chan and Diora Fong encourage people to "e;eat more at home"e; with the series "e;Super Proofreader-Kitchen of the Chen Family"e;. They try to lure readers into cooking at home with recipes of regional cuisines to enjoy the intimacy and harmony among family members. They choose some delicious and aesthetically pleasing famous dishes from Zhejiang and Jiangsu cuisine and adapt them into easy homemade dishes for ordinary families through their unique understanding and interpretation.We believe after carefully reading this book and actually cooking the dishes, they can better appreciate these dishes from other places of China, and become interested in and familiar with the culinary culture in Jiangsu and Zhejiang.

This book is the third one of the "e;Super Proofreader-Kitchen of the Chen Family"e; series, which practices what the authors have preached, "e;eating at home"e;, so that readers can relish the intimacy and love between family members through homemade dishes.The book absorbs the essence of Hakka culinary traditions in Guangdong Province, Hong Kong, Taiwan and Southeast Asia, selects some delicious and foolproof famous dishes, decodes and reinvents them for home cooking; it is also a delicious narrative of the Hakka culinary culture.Readers can understand the Hakka culinary culture better by reading this book carefully and cook the dishes in the book.

Each recipe uses one fish species as the ingredient, with features, other names, cooking methods and photos of the species.Born into a family with a long culinary tradition, the author is learned and well-travelled. This book selects over 40 fish dishes based on intensive research of each fish species, using different cooking techniques to highlight the original flavor of the ingredients.Appended at the end of the book is a general introduction for readers' reference to stimulate interest.

Essays and things about memorable dishes in childhood and hometowns can best resonate people.This book is a collection of recipes that belonged the author Fang Xiaolan's maternal grandmother. To write this book, Fang returned to the Chouzhou and Shantou region to collect materials and explore local culinary culture and folkways.To familiar readers with authentic local ingredients, the author exhausted most local food markets. With delicate writing and illustrations, the book explains what sets Chaozhou cuisine apart.It ushers readers into the culinary world of Chaozhou and Shantou region, which is more than fish as staple, frozen crab and Chaozhou congee. There are a surprisingly rich variety of delicacies, including pickled food, fish and aquatic products.

The couple Kei Lum Chan and Diora Fong have been encouraging people to "e;eat more at home"e;. They reform cooking techniques with scientific knowledge to make dishes more delicious. They have published recipes of various regional cuisines.The 45 homemade dishes selected include steamed, stir-fried, dry-braised and mixed dishes, congee, rice noodle, noodle and rice, as well as the pig's knuckle with ginger vinegar and taro cake, all of which are favorite dishes and snacks among Hong Kong people of all ages.

It is the 8th book of the "e;Chen's Kitchen"e; series.Chen and his wife have accumulated cooking experience from more than a hundred family feasts held by his father in Hong Kong and the United States for over 30 years, as well as numerous entertaining experiences in their careers. They elaborately produced 40 home cooking dishes of Chen's.In addition to following the meticulous and easy-to-learn principle of the recipes of Chen's kitchen, the book also shows how the two generations studied the must-learn dishes at home. There are also banquet stories, entertainment guide, and dish matching information interspersed in the book, allowing readers to share food culture and taste in the writing.

This is the 10th book of the bestselling recipe authors Kei Lum Chan and Diora Fong, and the first one of a new series.Hong Kong cuisine draws from diverse culinary styles and uses rich ingredients. While retaining the tradition of Cantonese cuisine, it incorporates elements of Huaiyang, Beijing, Sichuan and even Southeastern cuisines and develops a unique style.The book shares 44 popular homemade dishes. Both authors investigate the secrets of cooking these delicate and delicious dishes and find out ways to cook them in the simplest way.For each dish there are a recipe and stories about related culinary culture, anecdotes of ingredients and history of Hong Kong cuisine, etc.

Hong Kong cuisine embodies the ethos of Hong Kong. Both the taste and the emotions are indelible. After tasting the dishes you will never forget them. Dishes introduced by authors Kei Lum Chan and Diora Fong in the "e;Kitchen of the Chen Family"e; series showcase the intimate relationship between cuisine and emotions in Hong Kong. 45 authentic and classic homemade dishes leave lingering impressions and evoke tender memories. Several dinners report that the taste is the same with that of a memorable dish in childhood or once cooked by parents.They have missed those classic dishes so much and are delighted to revisit them, which cannot be found in restaurants now.