Ebook Free Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen, by Margaret Li Irene Li
Ebook Free Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen, by Margaret Li Irene Li
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Review
“The Mei Mei trio have nailed the easiest and best aspects of what it means to cook Chinese food at home. From sides and sauces to crucial building blocks like stocks and chile pastes. This book is the true bridge from the cuisine of our Chinese grandparents to the way people are eating today; it’s the next wave of true Chinese American food. Double Awesome Chinese Food is traditional, honest, and authentic while at the same time blowing up our conventional definitions of Chinese cooking.”—Andrew Zimmern“The food in this book is unique and as filled with personality as it is with flavor, as inventive as it is familiar and comforting. You’ll come away from this book wanting to jump into the kitchen. These authors have that one innate quality that all great chefs share: they know what delicious is, and more importantly, they know that delicious doesn’t have to be fussy or fancy.”—J. Kenji López-Alt, author of The Food Lab, Chief Culinary Consultant at Serious Eats, and Chef at Wursthall “Double Awesome Chinese Food is chock-full of inspiring stories and fabulous recipes. Reading it brings me the same sense of joy as going into Mei Mei—I’m excited, and I know I’m going to stuff my face with amazing food. Kudos!”—Joanne Chang, author of Flour and Myers+Chang at Home
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About the Author
Margaret, Irene, and Andrew Li are the sibling co-owners of a food truck and restaurant in Boston, Massachusetts. Their food truck, Mei Mei Street Kitchen, opened in 2012 and was soon awarded Boston's Best Meals on Wheels by Boston Magazine. Their brick-and-mortar restaurant opened in late 2013 and was named Eater Boston's Restaurant of the Year. Margaret (aka Mei) currently lives in Atlanta, Georgia, with her husband and daughter and an ever-growing collection of cookbooks and board games. Irene is a four-time James Beard Rising Star Chef semi-finalist who loves rescue dogs and hip-hop dance videos. She lives in Boston with her husband. Andrew enjoys grilling, binge reading science fiction novels, and visiting every bouncy house in Greater Boston with his son, Jackson.
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Product details
Hardcover: 256 pages
Publisher: Roost Books (February 5, 2019)
Language: English
ISBN-10: 1611805570
ISBN-13: 978-1611805574
Product Dimensions:
8.2 x 0.9 x 10.3 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
14 customer reviews
Amazon Best Sellers Rank:
#9,612 in Books (See Top 100 in Books)
I love this book. Their approach to creating dishes made for family style eating, with their Chinese-American background influencing all their food results in accessible deliciousness for all. They have everything marked for vegetarians, vegans, gluten allergies, and dairy allergies. As someone with a gluten allergy, I love the variety of amazing food that they offer (and gluten free alternatives) that don't make me feel as if I'm missing out on the good food.
This is a fun-loving cookbook. The recipes are not always simple, but more often they are pleasantly doable. And once you develop your Chinese pantry—from recipes here or from a store shelf—more involved recipes tend to get easier and ingredient lists seem shorter. But, what’s great about this book, the recipes are unique and won’t be repeats of those found in your other Chinese cook books. There is something total happy about these three Chinese-American siblings, cooks and authors and their personable ways. And it manifests itself in the recipes in this Double Awesome book. They like to feed people and are moved to share their thoughts, their recipes, their philosophies. They are supportive, and it makes this reader want to be supportive right back at them.There are a lot of what I call “Keeper†recipes. And a lot of great foundation recipes, good for jumping off into your own creativity. And, for those who like to read cook books, this one is just so personable! Plus, they like to combine Chinese food with cheese…..What’s not to love! With many Chinese and Asian cook books on my shelves, this one—that brings an American touch to the Chinese art of cooking—has earned a five star rating from me.Here’s much more, if you care to keep reading, because I notice that there is no “look Inside†feature on this product page:The book starts with a history of how Mei Mei developed and blossomed. And the story is well-told and perfectly edited to be interesting and not self-centered. Then the book quickly moves on to a great assortment of pantry recipes. Most are simple, rather than involved, and easily doable. I found the Toasted Salt and Peppercorns to be especially interesting. And I like their Chili Oil recipe. And the Honey Walnut Mayo. And the quick pickle carrots. And—hear my sigh of relief and contentment—aioli immersion blender recipes that really work every time.And there are other pantry recipes that are “takes†on what you can easily find on store shelves, like their Apple Hoisin Sauce. So if you are feeling creative, and have the time, you can opt for the unique hoisin. But if you’re in a hurry, regular hoisin will work too. No guilt in these recipes, for not going the long route.Even the “classic†Chines recipes seem to reflect the vibrant personalities of the Li siblings, and take on a subtle uniqueness.For instance: The Beef and Broccoli recipe that (on the page) separates the ingredients and the instructions. And, it’s not a stir-fry! The beef and the broccoli cooks separately and does not come together with its sauce until it hits the serving plate. The sauce gets made in a saucepan on the cook top. The broccoli goes on a sheet pan to roast in the oven, (or do what I did and roast in your air fryer), and the beef is a steak that goes into a hot skillet, (or do what I did and throw it on the grill). So, there is room for a cook’s own creativity. And not being a stir-fry gives the cook a little breathing room. And the dish becomes appropriate for the times when a family cannot all sit down together at the table. It also makes for a real easy meal for when guests are over because you don’t have to get sweaty or frantic talking to someone coming up behind you at the stove while you are trying to stir-fry…... And it makes a great barbecue meal.There’s a cranberry based sweet-sour sauce to take the place of the usual ketchup ingredient; a crunchy pan-fried rice patty to take the place of a crusty deep fried batter coating, plus other ideas to make cooking easier or ingredients healthier.The dumpling and pancake chapter starts with clear instructions and information and pictures that will give you confidence to give dumpling making a try. And fillings are unique, too: Beef and blue Cheese, pork dumplings made with vegetable scraps (like the stems from greens), sweet potato with feta and brown butter, Polish potato and cheese pierogi, Mexican chorizo with a white bean puree and cilantro oil, and more. And there are scallion pancake recipes taken to several new levels.Love the vegetable chapter! Using seasonal veggies is key and the philosophy touted in this book. Being of Polish heritage, I was really happy to find a Hot and Sour Borscht recipe, (vegetarian or vegan), with roasted veggies, garlic, green curry paste, coconut milk, kimchi or sauerkraut juice—pureed, served hot or chilled. There is a “Beekeeper’s†salad with peppery greens, honey and bee pollen and a yogurt dressing a charred cabbage salad for wintertime; parsnip soup for Spring; and many, many more. I am particularly happy with the Roasted Miso Maple Potatoes. I also love the Honey-Soy Butter Glazed Roots—similar to braise that’s already a go-to recipe for me, but this is simmered and boiled and adds soy sauce and honey. I already have my Swiss Chard planted for this year, and I am looking forward to making the Leafy Greens Gratin, with butter and onion and garlic, milk, cheese and white rice. And the Cheddar Scallion Bread Pudding is a Keeper.The Rice, Noodles, Whole Grains, and Other Food In Bowls Chapter is loaded with very helpful-in-a-pinch recipes: There are fried rice recipes; a noodle salad with summer veggies that will look great with your next backyard barbecue; pan-fried noodles with root veggies and greens; a recipe for making hand-pulled Biang Biang; a basic curry sauce recipe to fiddle with as you will, and ideas for “Market Bowls†that come together easily if you prepare your main grain ahead of time.The “pasture†chapter has recipes for beef meatballs, S & P chicken wings, stews, lettuce wraps, pork chops, pie, roasts and ribs. The “ocean†chapter, (the American Li family hails from New England), features shrimp, fish, lobster rolls, clams, and more. My favorite is broiled salmon collars, (with three sauces!!!), as I am a fan of buying salmon heads and spines at my oriental market’s seafood counter. There is a roasted whole fish recipe that can become a great “standard†recipe for you whole fish.There is a chapter that covers desserts and drinks. There is a resource page, too.Plenty of full-color pictures: Of completed recipes, how-to demonstrations, and of the authors and their families. Personal pictures are very well done and add to the charm of the book. (And there are some really cute kids pictured, too!) Page layout is easy on the eyes, and it’s easy to follow instructions. Ingredient lists are straight forward, as is everything about this book. You are not ever left wondering what is meant by what is written.**I received an advance, temporary, e-book copy of this book to get it off and running with a review on its publication day.
If you are looking for traditional Chinese food that you would find in restaurants or have more familiarity, I would suggest you pass this book by and look for Grace Young, Fuschia Dunlop, Martin Yan, or Irene Kuo.However, if you have an open mind, like fusion and modern twists, then give this book a go. You will not be bored or find it the same old same old you see in every other Chinese cookbook.At first glance I was like Mmph, weird. After forcing myself to make a few recipes and really look at the book, my impression of it went up several notches. The book is fun, written by people who like what they are doing and like food, it shows. There are great pictures, the ingredients are laid out and then the recipe is well written.The roasted Miso maple potatoes were really good. The sweet maple with the salty miso really worked.Dim sum turnip cakes were met with mixed feelings. The recipe is easy to follow and the texture was just like we get at pushcart dim sum. However, the bacon threw us off and seemed to dominate the flavor. I made them again using dried shrimp, and half without any meat type flavoring, and we liked the one without any backdrop of meat, just showcasing the turnip (or, in this case, the daikon radish.)You Xiang Eggplant with cranberries and almonds was like nothing I have every made or tasted before. It was really good in a weird way, I would make it again. The cranberries, which sound odd, actually worked in the way raisins work in curry, adding that touch of tart sweetness in a savory dish.I loved the leafy greens gratin. Rice, greens, garlic, milk, cheese, and a garlic panko topping was just awesome. I liked it cold too.If you want to use Asian inspired flavors but get out of the usual food slump I recommend this book. It will definitely expand your repertoire while providing very doable delicious food.
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