The Chinese Way: Healthy Low-Fat Cooking from China's Regions at Chef2Chef

Along with sections on proper equipment, technique, and ingredients, Yin-Fei Lo gives her version of popular classics: fat-free Hot and Sour Soup, Barbecue Pork and Spare Ribs, and more. She adds twists such as sun-dried tomatoes to Noodles with Shrimp and Broccoli, and uses swordfish in a stir-fry. Other unexpected recipes are Chicken Stir-fried with Melon and Romaine Lettuce with Brown Onions. Don't miss recipes for congee, a comforting porridge finally earning appreciation outside Asian communities. With these many pleasures, Yin-Fei Lo also offers a treasure in her chapter on tong soi. The Chinese eat these lightly sweetened soups, often made with fruits, nuts, herbs, or flowers, as dessert. Because tong soi are considered tonics, they serve as a fine introduction to the increasingly popular, reputedly therapeutic side of Chinese cooking.

Book Description
"Dear Eileen, I have cooked French with pleasure for forty-eight years and now that I have read your book, The Chinese Way, I have become enthusiastic about cooking Chinese. I am sure it will help me to get rid of any accumulated pounds." —Andre Soltner "As chefs in search of menu inspiration know, a new book by Eileen Yin-Fei Lo is always a mandatory buy. In her newest, she manages to hit a double bull's-eye, delivering both a superb repertory of easily cooked, complexly-flavored regional Chinese dishes, and a sophisticatedly-tasty solution for lowering intake of fats." —Michael and Ariane Batterberry Founding Editors/Associate Publishers Food Arts magazine "To live well is the definition of happiness. To dine well on Eileen Yin-Fei Lo's healthy Chinese food is the definition of divine." —George Lang The Chinese Way As anyone who has cooked it at home knows, Chinese cooking is almost inherently healthful. Traditional cooking techniques like water blanching, stir-frying, and steaming are not only healthy, they bring out the best, natural flavors in food. In Chinese cooking, oils are used minimally, marinated meats are used to flavor a dish, not dominate it, and healthful foods like vegetables, rice, and noodles are staples. With traditional, but lightened, Chinese dishes and many of the author's own creations, plus nutritional information for every recipe for calorie- and fat-gram counters, The Chinese Way is a must for anyone who loves the flavors of the Far East.

Reader Reviews
Eileen Yin-Fei Lo is an excellent teacher and I have several of her books, and love them all, but to be real honest, this is not a low-fat low-cal cookbook. This is a tiny portion cookbook. At first glance her recipes seem to be low-cal, low-fat, but look again. For instance, tonight I made the pepper steak recipe. Delicious yes, but the recipe called for 4 oz. of meat and 3/4 lb. of peppers and this was supposed to feed 6 people! Maybe that would be satisfactory if you were making several dishes and soup, but for a Sunday night one pot dinner it was just enough for two, tripling the calorie and fat content listed. Yes buy the book and cook from it, just take a real look at portions and how many a dish is supposed to feed and then ask yourself is this really going to feed my family? Comment | Permalink | (Report this)