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Note: This is not a reprint. The original paperback or hardcover edition has been purchased directly from the authorized distributor or publisher. The book purchased has been carefully bound in genuine leather to enhance its durability and extend its shelf life. Please be assured that no content or pages have been altered or reformatted during the leather binding process. Product Information: - Title of Product: The Chinese Way: Classic Techniques, Fresh Flavors (a Cookbook) by Liu, Betty [Royal Edition] Author: Liu, Betty Number of Pages: 288 Publication Year: 2024 Language: English Book Synopsis: - A NEW YORK TIMES BEST COOKBOOK OF THE YEAR - A BON APPTIT BEST COOKBOOK OF THE YEAR - A WASHINGTON POST BEST COOKBOOK OF THE YEAR - A NATIONAL POST BEST COOKBOOK OF THE YEAR - A SAVEUR BEST COOKBOOK OF THE YEAR - A SERIOUS EATS BEST COOKBOOK OF THE YEAR - NAMED ONE OF THE BEST BOOKS TO GIFT BY THE STRATEGIST Master the eight techniques that unlock modern Chinese cooking with this "genius" collection of inspired recipes ( Salon ), from the award-winning author of My Shanghai Betty Liu cooks Chinese all the time--but this doesn't mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa. The key to great Chinese cooking lies not in strict "authentic" recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap). In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice. One core technique at a time, Betty shows how to become a better cook--whether you're stir-frying cauliflower or adding preserved lemon to broccoli for extra zing. Betty's food is not traditional--but it is Chinese. And you can cook that way, too. Product Description: This exquisite book is crafted exclusively for discerning readers and collectors who seek to elevate and preserve their literary treasures. Bound in GENUINE LEATHER, it showcases the finest craftsmanship with luxurious GOLDEN LEAF DETAILING adorning the spine, front cover, and back cover. The elegance is further enhanced by EDGE GILDING, giving the book an opulent finish. Customize Your Leather-Bound Edition with Color Options: - 1. Select from a wide array of leather colors at no additional cost. Share your preferred leather color with us via email. 2. Choose from a diverse range of leather colors with colored marbles (endpaper), including Brown, Crimson Red, Forest Green, Royal Blue, Rich Black, Hot Pink, Yellow, And Tan . 3. For a truly unique touch, request Multi-Color Labels to complement your custom leather-bound book spine. 4. Own a timeless masterpiece that adds sophistication to any collection! Artisan Quality and Dispatch Information: - ● We appreciate your understanding that these Leather-Bound Books are meticulously crafted works of art, requiring significant time and attention to detail to achieve their exceptional quality. ● Our standard handling time for dispatch is 35 business days, as each book undergoes various stages of production. However, we do accommodate special & requests for specific occasions. ● We offer additional customization options upon request, subject to extra charges. Additionally, we handle both printing and leather binding for all books. ● Product Disclaimer : Please note that as Leather is a Natural Material, minor variations in color or texture may occur. Track Page Views With Auctiva's Counter