500+ Healthy Chinese Recipes is exactly what it proclaims to be – a guide to make great Chinese food that is not dripping with fat. Chef Nicholas Zhou is the author of the book, and has over 40 years of cooking experience and is now sharing his secrets with you.
What you get when you order 500+ Healthy Chinese Recipes is a very large amount of knowledge from Zhou. In it, you will learn how to cook popular dishes from four different areas in China: Cantonese, Beijing, Szechuwan, and Hunan. Each of these styles and regions has their own distinct taste and cooking techniques that Zhou will walk you through.
However, what Zhou Promotes hardest is that his recipes cut down on the fat content from a Chinese restraint that you and I eat at. Most people think that eating out Chinese is healthy, but in reality, when you order Chinese, most often the food is deep fried and loaded with fat and calories. Zhou promotes cooking techniques such as braising, boiling, simmering, “flavour potting”, and smoking, along with others. In using these techniques, along with some traditional deep frying recipes, Zhou helps you cut back on your fat intake and makes a truly healthy eating experience.
What do you get when you order the cookbook? First, you get over 500 recipes from Zhou himself. You also get a book written by Zhou for novice cookers, geared towards teaching you the multiple different Chinese cooking techniques as a free bonus. Also, as a free bonus, you get a 150-page glossary on Chinese cooking, giving you definitions of different terms, ingredients, and dishes that you will be making. Here is the best part, in my opinion. Zhou is going to continue to make upgrades to his books, and anytime he updates them with new recipes, he will send an email to people that bought the book with his new recipes.
All of this together costs a low price of $ 19.97 … an amazing amount of knowledge and cooking expertise for that price. This is an excellent way for even the most novice of cookers to start making Chinese dishes at home, today.
Featured image: Post Magazine
Source by Matt Altdorfer