A Wok Through Time

A Wok Through Time

eBook - 2009
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Traces his journey from when he was a total novice in the kitchen to his present celebrity chef status. It is also an inspiring account of how a young Sam, disinterested in his studies, came under the wing of his father - renowned chef and shark's fin king, Leong Woon Soon, and learnt the fundamentals that made him successful today. The book comes alive with the many photographs tracing his journey and the beautiful food shots of his award-winning creations showcasing his excellent culinary skills.
Publisher: Singapore :, Marshall Cavendish Cuisine,, 2009.
Edition: Limp edition.
ISBN: 9789814516686
9814516686
Characteristics: 1 online resource
Contents: Sesame-coated Green Asparagus Wrapped with Pork LoinRock and Roll Salad; Olive Fried Rice with Assorted Seafood Sashimi; Pork Belly with Green Asparagus in Garlic Vinaigrette; Baked Cod Marinated with Superior Light Soy Sauce and Honey; Steamed Abalone with Fermented Black Bean and Pepper Mint Dressing; Seared Stuffed Chicken in Cream of Mushroom; Steamed Fillet Pomfret with Wood Ear Fungus and Hon Shimeiji Mushrooms in Special Soy Sauce; Braised La Mian with Lobster; Baked Aubergine Stuffed with Sauteed Minced Chicken in Spicy Hot Bean Sauce.
Deep-fried Flaky Taro and Scallop Rings in Salted Egg PureeSeared Spinach Scallops with Wasabi Sauce; Half-poached Salmon with Homemade Pickled Red Chilli in Superior Chicken Consommé; Chilled Tomato Soup Sorbet; Cabbage Roll; Award-Winning Pork Loin with Coffee Sauce; Crispy Scallops Wrapped in Julienned Vegetables with White Sesame Seed Dressing; Crispy Homemade Black Bean Curd with Green Mango Salad; Charcoal-grilled Julienned Beef Salad with Shredded Cucumber; Wok-fried Crab Claw with Seared Radish Cake in Black Pepper Sauce; Crispy Lychee Stuffed with Crab Meat in Mint Curry Sauce.
Baked Fillet Cod Marinated with Miso-Honey Accompanied with Wasabi-pickled CucumberNew Style Sashimi; Shanghainese La Mian with Sautéed Minced Pork; Chilled Black and White Sesame Mousse; Lemon Grass Jello with Mixed Assorted Fruits and Lime Sorbet; Cream of Pumpkin, Coconut Ice Cream, Black Glutinous Rice and Mango; Strawberry Chocolate Fondue; Bringing Modern Chinese Cuisine to the World; Tuna Tartar and Mango Salsa in Black Pepper-crusted Popiah Cones; Foie Gras Broth with Crab Roe; Crispy Chrysanthemum-shaped Fish with Mango and Sweet Chilli Sauce.
Wok-fried Radish Cakes with Yellow Chives and Bean Sprouts in Homemade Dry XO SauceCooking for Vips and Celebrities; Crispy Lobster Tempura in Tom Yam Jus; Seared King Scallops with Asparagus Cream; Warm Poached Marinated Prawns with Spicy Lime Vinaigrette; Braised Spiny Lobster with Saffron Consommé and Steamed Glutinous Rice; Stewed Six-hour Pig's Trotters Jello with Edamame Beans and Lotus Seeds; Salmon, Avocado, Mango Spring Roll in Passion Fruit Vinaigrette; Pan-seared Duck Breast Roll Stuffed with Asparagus in Light Soy Vinaigrette.
Cover; Title; Copyright; Contents; Foreword; Dedication; Acknowledgement; My Dad the Chef; Braised Shark's Fin with Crab Meat and Crab Roe; Double-boiled Winter Melon Consommé with Shark's Fin and Seafood; Steamed Shark's Fin with Yunnan Ham and Chinese Herbs Wrapped in Fragrant Lotus Leaf; Stewed Dong Po Pork Belly; Steamed Rice with Diced Chicken in Fermented Black Bean Sauce; Roasted Pork Shank with Chinese Herbs; Julienned Chicken with Yunnan Ham in Chicken Consommé; Warm Glutinous Rice with Sautéed Minced Beef.
Summary: Traces his journey from when he was a total novice in the kitchen to his present celebrity chef status. It is also an inspiring account of how a young Sam, disinterested in his studies, came under the wing of his father - renowned chef and shark's fin king, Leong Woon Soon, and learnt the fundamentals that made him successful today. The book comes alive with the many photographs tracing his journey and the beautiful food shots of his award-winning creations showcasing his excellent culinary skills.

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