The Key To Chinese Cooking Irene Kuo Download

The Key To Chinese Cooking Irene Kuo Download Average ratng: 6,5/10 3965 votes



Published by Alfred A. Knopf, NY(1977)

The Key to Chinese Cooking NPR coverage of The Key to Chinese Cooking by Irene Kuo. News, author interviews, critics' picks and more.

ISBN 10: 0394496388ISBN 13: 9780394496382

First Edition
  1. Irene Kuo's recipes not only tell you what to do very clearly, but also the 'why' of each direction. This is the only book of Chinese Cooking that gives me reliably excellent results. I have the 1977 edition. It is worn and dirty. I hope I can get a new copy of this book soon.
  2. Buy The Key to Chinese Cooking by Irene Kuo (ISBN: 382) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders.

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About this Item: Alfred A. Knopf, NY, 1977. Hardcover. Condition: Good+. Dust Jacket Condition: No Dust Jacket. First Edition. 0394496388; Very minor wear and soil on the sound binding, with two 1' creases on the top of the spine. Very minor edge foxing. Light yellow stains on pages 74-81, 89 , and the comment 'Excellent' on a recipe on p. 105, first few pages are wavy; remainder of contents are clean, unworn, with a minor top edge wave. Brief note on back flyleaf. No DJ. ; Third Printing of the First Edition, March 1980. 9-1/2' Tall, 532pp. Smooth, very light yellow , wipeable binding with numerous b/w photos & drawings on both front and back covers. Black spine lettering. Top edge is colored yellow. COOKBOOK. Numerous small b/w drawings throughout by Carolyn Moy. Calligraphic seals designed by C. C. Kuo. 'Basically, Chinese food is brought from the raw to the cooked stage through four mediums: water, oil, wet heat (steam) , and dry heat (roasting) . From these, the Chinese have developed an elaborate string of cooking techniques, ranging from the familiar procedures of boiling, simmering, stewing, braising, steeping, steaming, deep-frying, roasting, baking, grilling, barbecuing, curing, preserving, smoking, and the cold-stirring of salads to more specifically Chinese methods, such as stir-frying, red-cooking, plan-sticki ng, slithering, exploding, plunging, purifying, smothering, mating, nestling, capturing, choking, flavor-potting, light-footing, sizzling, rinsing, scorching, drowning, wine-pasting, and intoxicating. Most of these terms apply to techniques only professional cooks need to learn. We will confront them only as they might apply to a specific recipe in this book. The major techniques, however, are the subject of the first part of the book. On the whole, preparing a Chinese meal is leisurely and free from tension. There are slow methods of cooking and many recipes use whole or chunky ingredients. Even seemingly complex dishs are fundamentally carefree, since they are based on simple preparational procedures, which can be done long in advance. The key lies in understanding the basic techniques - how and why they are used, what they will do to food. ' Some Contents: Utensils and cutting; Cooking in liquid; Cooking in oil; Cooking with wet heat; Cooking with dry heat. Recipes: Hot Hors 'Oeuvres and cold platters; Soups; Seafood and fish; Poultry and eggs; Meat; Vegetables; rice, noodles and dough stuff; Desserts. Index. Seller Inventory # 43282

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Yuan, Irene Hsingnee

June 1919
DiedJuly 1993 (aged 74)
Glendale, California, US
NationalityChinese, American
EducationBarnard College
OccupationBusinessperson, Educator

Irene Kuo, née Irene Hsingnee Yuan, (June 1919 – July 1993) was the author of The Key to Chinese Cooking and an influential popularizer of Chinese cuisine in the United States and the West during the 1960s and 1970s.[1] Her appearances on American talk-shows such as Johnny Carson's and Joan Rivers', as well as her successful restaurants, were instrumental in her popularization and education efforts.[2]

Early life[edit]

Kuo was born in 1919 into a family of affluent Chinese literati intimately linked to the Qing dynasty government of China. Her uncle Yuan Li-jun was the tutor of Puyi, the last Emperor of China. She grew up exposed to the finest offerings of Chinese cuisine and showed keen interest in learning about food. She befriended the hired cooks in her household and was taught the techniques of preparing some of their more opulent dishes.[2] Her family's influence and affluence at the time also allowed her to travel extensively throughout China, experiencing everything from the heavy meat-based dishes of North China to the fine vegetarian cuisine at family Buddhist retreats.[3]


Kuo went to Barnard College in the United States for her undergraduate degree and returned to China upon graduation. Because of the ongoing civil war in China between Chiang Kai-shek'sNationalists and Mao Zedong'sCommunists, however, she returned to the United States just after her 22nd birthday. She met her future husband, Chi-Chih Kuo, a general under Chiang Kai-shek, in Washington, D.C. in 1943 and was married the following year[4]. The couple had two sons and, after traveling between her husband's posts in Washington and Italy, they eventually settled in New York City. It was here that they opened their two highly successful restaurants:

  • Lichee Tree, opened in 1960 on East 8th Street in Greenwich Village.
  • Gingko Tree, opened in 1966 on the corner of 69th Street and Amsterdam near Lincoln Center. The Kuo residences were several floors above each restaurant.

Through publicity events such as holding Barbra Streisand's 20th birthday bash at the Lichee Tree in 1962,[5] commissioning composer Dick Hyman to lead an orchestra accompanied with Chinese cleavers for the Year of the Monkey,[6] and being in the public spotlight in radio, television, and newspapers throughout the 1960s and 1970s, the Kuos became relatively well known in American culture of the time. The Lichee Tree had well-known Chinese New Year celebrations, frequented by famous patrons such as Rocky Marciano, who offered to “fight anybody in the house.[7]” Throughout the 1960's, she also taught classes at the China Institute in New York[8].

The Key to Chinese Cooking[edit]

In 1971 Kuo pitched the idea of a Chinese cookbook to Judith Jones, who knew of her through her appearance and mention in the media of the time. Jones was impressed by Kuo's extensive knowledge of the cuisine, her articulate prose, and by the sincerity of her voice.[2][3] Together with copy editor Suzi Arensberg and the illustrator Carolyn Moy, Jones and Kuo worked for more than five years on the manuscript, polishing it to make the concepts and organization understandable for the intended Western audience.[3] It was also written in a way to provide a cultural glimpse into the Chinese psyche as well as being a guide and recipe book for Chinese cuisine.[1] The Chinese seals in the book were designed by Kuo's husband.[9] The book was eventually published in 1977.[10]

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Kuo's intention in writing and working on the book was 'to leave something permanent'.[11] Indeed, the cookbook was successful enough to go through several printings, and it became the standard resource for Chinese cuisine in North America and abroad for the decade to come.[2] It continues to influence food and cookbook writers such as Barbara Tropp, Eileen Yin-Fei Lo,[2]Fuchsia Dunlop,[12]Anne Mendelson,[9] and Grace Young.[13]

Later life[edit]

Following the sale of her restaurants and the completion of her cookbook, Kuo retreated from public life and moved to Glendale, California. It had been her intention to publish a follow-up to The Key to Chinese Cooking with 175 recipes; Kuo indicated to Jones on January 2, 1982 that it could be finished within a year. The book was never completed, however, and Kuo eventually cut off contact with Jones for unknown reasons.[2]

Chinese Vegetarian Recipes

Kuo was diagnosed with pancreatic cancer in early 1993 and died later in July 1993, weeks after her husband's death.[2]

The Key To Chinese Cooking Irene Kuo Download Youtube


Authentic Chinese Cooking Recipes

  1. ^ abHsu, Hua (2015-11-23). 'Chinese Food and the Joy of Inauthentic Cooking'. The New Yorker. Retrieved 2017-03-20.
  2. ^ abcdefgSen, Mayukh (2017-03-16). 'How America Lost 'The Key to Chinese Cooking''. FOOD52.
  3. ^ abcJones, Judith (2008). The Tenth Muse: My Life in Food. Knopf Doubleday Publishing Group. ISBN9780307277442.
  4. ^Michaud, Jon (2010-02-19). 'Back Issues: General Kuo's Chicken'. ISSN0028-792X. Retrieved 2019-12-10.
  5. ^Gabler, Neal (2016). Barbra Streisand: Redefining Beauty, Femininity, and Power. Yale University Press. ISBN9780300220711.
  6. ^'Redlands Daily Facts from Redlands, California · Page 12'. Redlands Daily Facts. February 13, 1968.
  7. ^Michaud, Jon (2010-02-19). 'Back Issues: General Kuo's Chicken'. ISSN0028-792X. Retrieved 2019-12-10.
  8. ^'How America Lost 'The Key to Chinese Cooking''. Food52. 2017-03-16. Retrieved 2019-12-10.
  9. ^ abMendelson, Anne (November 9, 2011). 'Classic Chinese Cookbook'. Zester Daily.
  10. ^Kuo, Irene (1977). The Key to Chinese Cooking. Knopf. ISBN9780394496382.
  11. ^Rice, William (November 10, 1977). 'Cooks as Authors: A Kitchen Quartet'. The Washington Post. Retrieved March 20, 2017.
  12. ^'Fuchsia Dunlop on Chinese Food'. The Browser. July 5, 2011.
  13. ^Young, Grace (January 5, 2017). 'Chow Chop Suey and Florence Lin'. GraceYoung.com.

The Key To Chinese Cooking Irene Kuo Downloads

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