MARC details
| 000 -LEADER |
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| fixed length control field |
02262nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250520102958.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780385344685 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 724.5.C5 .K46 2015 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Kho, Kian Lam |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Phoenix claws and jade trees : |
| Remainder of title |
essential techniques of authentic Chinese cooking / |
| Statement of responsibility, etc. |
Kian Lam Kho |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Clarkson Potter Publishers, |
| Date of publication, distribution, etc. |
c2015 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
368 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
USD23.46 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1.The essence of Chinese food -- 2.The Chinese kitchen -- 3.The Chinese pantry -- 4.Basic ingredient preparation -- 5.Chinese stocks -- 6.Harnessing the breath of a wok -- 7.Explosion in the wok -- 8.Dipping in oil -- 9.Flavoring with sauces -- 10.The virtues of slow cooking -- 11.The intricacy of boiling -- 12.The power of steam -- 13.The making of hearty soups -- 14.Playing with fire -- 15.Enriching with smoke -- 16.Appetizing cold dishes -- 17.Sweet but not dessert. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques--such as pan-frying, oil steeping, and yin-yang frying--and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso's Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING, CHINESE |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Horton, Jody |
| Relator term |
photographer |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
