PDF Ebook The Shun Lee Cookbook, by Michael Tong
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The Shun Lee Cookbook, by Michael Tong
PDF Ebook The Shun Lee Cookbook, by Michael Tong
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Review
“Michael Tong... shares with us the secrets of the pioneering Shun Lee kitchens…all the dishes we have loved and celebrated.” (Gael Greene, New York Magazine)“The Shun Lee Cookbook is a testament to [Michael’s] passion and knowledge of his native Chinese cuisine.” (Daniel Boulud, Chef & Restaurateur)
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About the Author
Michael Tong is the owner and executive chef of the popular Shun Lee West and Shun Lee Palace in New York City. In forty years, the Shun Lee restaurants have served about ten million people and have won two four-star ratings from the New York Times. Tong has appeared and cooked on the Late Show with David Letterman, and his restaurants have been reviewed in the New York Times, Time Out, Zagat Survey, New York magazine, and the Michelin Guide to New York City. For introducing Chinese culture to America, he has been honored by the China Institute in America, and was awarded the 2006 Ellis Island Medal of Honor. He lives in Manhattan.
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Product details
Hardcover: 272 pages
Publisher: William Morrow Cookbooks; 1st edition (February 6, 2007)
Language: English
ISBN-10: 0060854073
ISBN-13: 978-0060854072
Product Dimensions:
7.5 x 0.8 x 9.5 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
29 customer reviews
Amazon Best Sellers Rank:
#995,838 in Books (See Top 100 in Books)
This is the Chinese food I grew up learning to love and enjoy, as my mother was working and living in Manhattan and I spent many evenings enjoying dinner at Shun Lee West with her as a young child. To be able to re-create some of these recipes in my own kitchen now is such a revelation.The techniques are not at all difficult once you get used to the basics, and how to prep your mise en place so everything is ready for quick stir-frying. I am so glad this cookbook exists and it will absolutely be one of my regular-referenced books for weekly cooking.
After reading up on this book and the restaurant, I borrowed this book from the library for 3 weeks. I loved the book so much that I bought my own copy via Amazon. It arrived today, and I am just thrilled to have my own copy! The dishes are very elegant, but not hard to make. Mr. Tong offers tricks that other books do not have, and I have an extensive and very good cookbook collection. One tip I liked was to first fry eggplant in oil then dip the pieces in boiling water to remove excess oil, then drain on paper towels! I love eggplant, and the Shun Lee cookbook gives recipes for garlic eggplant hot or as a cold appetizer.The recipes throughout The Shun Lee Cookbook are for a certain type of refined cuisine. I am not sure how to describe it. . . "Food pared down to its essence", comes to mind. The ingredient lists are modest and the recipes use common readily available ingredients, but the results are refined and exquisite! One almost feels as if one could undergo personal growth by the use of these recipes, from the standpoint that one perhaps could not help but grow when making exquisite creation after exquisite creation.The recipes in The Shun Lee Cookbook are for Chinese Fine Dining dishes, but are not rich or fatty, so could be eaten every day. Recently, I read a couple of books about Chinese families who loved to serve exquisite food for every meal, especially dinners, and invite their foodie friends over to enjoy great food together. While I think that one of the chefs I read about was an Imperial chef, and I could never rise to that level, I feel that I would never be embarrassed in the least to serve any of the dishes in The Shun Lee Cookbook to my very discerning international foodie friends, all of whom regularly dine in China on expense accounts, in the great Chinese cities. This cookbook is one of my favorite Chinese cookbooks! Using these recipes, one could imagine oneself as one of the characters in The Last Chinese Chef ! ;D
Favorite Chinese restaurant and the book lives up to my hopes. The recipes are simple but the methods may contain many steps. If you have a good oriental grocery in the neighbor, you probably won't have trouble getting the necessary ingredients in order to recreate what is deserved at Shun Lee. Very happy to purchase the hardcover then discover the kindle for 99 cents. This is definitely one book I want to keep and refer to often.
I can't say I've ever just sat down and read an entire cookbook, just because it was interesting, but this was that cookbook. I couldn't put it down, and next thing I knew I was shopping for a wok and jotting down grocery lists. The recipes are easy to follow, and I find myself referring back to it week after week.
the best Chinese food in the world is made at shun lee...nothing comes close... BUT. I think Michael left out 1 or 2 ingredients from the recipes we tried... but hey, I'd do the same thing... if u want shun lee...u gotta go to shun lee...
As advertised.
This book is well bound with thick pages and full color pictures of most of the recipes. The recipes are equally elegant, possibly a little too elegant. Instead of simple everyday type recipes the food described seems more fit for high end entertaining when you have several hours available to spend locating and preparing ingredients. I've only made a few of the dishes so far and found the food pretty good but not something I would make often.
Very pleased with my purchase, great seller.
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