Eat Clean: Wok Yourself to Health is a revolutionary East-West approach to eating well. The recipes embrace natural produce, cooked simply. It is about choosing the right foods, adopting easy to follow techniques to cook dishes that can help detoxify and nourish the body. The recipes are to serve 1 - and each recipe has been measured for Calories, Protein, Carbs, Sugars, Fat, Sat Fat, Fibre, Sodium. This is good for anyone wanting to change their eating habits and following a healthier lifestyle. The recipes are 80% vegetables, 20% meat or fish and I advocate buying organic where possible and to cut out high sugar, high caffeine, overly processed food ingredients. I advocate using simple fresh ingredients and a more mindful approach to eating. Readers will be able to cook simple healthy delicious recipes with flavour - I have something for everyone - for breakfast, lunch and dinner. I fuse Chinese health efficacies of yin-yang combined with western nutritional practices to bring a east-west approach to eating well, in simple terms, the combination of raw and stir fried foods to achieve a balanced way of eating.
I'm very excited about this new book with Ken Hom that is published by BBC Books.
Exploring China: A Culinary Adventure accompanies a 4-part BBC 2 TV series, for which
the transmission date will be announced soon – watch this space!
It was no easy task to create this book, Ken and I journeyed through China on a culinary and cultural odyssey to find the old, the new and the unexpected – and we found plenty of each!
We arrived in Beijing to explore the influences of the West on traditional Imperial cuisine and met cutting-edge chefs who cooked up riverside snacks in Yunnan. We discovered the influence of Buddhism on vegetarian food and went right to the boundaries of Chinese food and culture in remote Kashgar before travelling to Sichuan Province, China's gastronomic capital. Phew! A long, but very enlightening, journey indeed.
The book has 100 recipes and beautiful food and location photography – some of the places really were stunning. There are also features on China's regional cuisines and cultures and recipes we personally gathered from our journey.
Ken and I bring a unique perspective on Chinese Food and this really is
our homecoming, as we make their own pilgrimages to Canton and Taiwan to discover our
personal and culinary roots.
I hope you enjoy the book – happy wokking!
Much love, Ching x
CHING'S FAST FOOD provides you with a new and exciting dimension to Chinese cooking. There are 110 delicious, quick and easy dishes bursting with flavour - this is my fresh and healthy take on the Chinese takeaway, which I hope will revolutionise Chinese cuisine by removing the stigma attached to the humble takeaway.
I've included some of my most memorable childhood experiences, intertwined with Chinese superstition, etiquette and original suggestions for exciting variations on classic recipes. The book will take you on a culinary journey, from the traditional Chicken Chow Mein to the more adventurous Cantonese-style steamed Lobster with Ginger Soy Sauce. Lighter dishes such as Yellow Bean Sesame Spinach offer a diverse selection of new and delicious recipes for every occasion and taste and I hope will inspire even the most stalwart takeaway devotees to get cooking.
Please note this is the UK edition of Ching's Everyday Easy Chinese.
Out on the 4th October 2011, in Everyday Easy Chinese, I fuse Chinese and Western cultures to create one hundred quick dishes full of natural ingredients and bursting with flavor. Everyday Easy Chinese makes it simple for home cooks to prepare their favorite Chinese dishes faster, cheaper, and more healthily than their local restaurant. Enjoy a diverse selection of favorite recipes for every occasion and taste, including:
Interspersed with entertaining personal stories and suggestions for
exciting variations on classic recipes, Ching's Everyday Easy Chinese will take you on a
culinary journey that delightfully blends ancient and modern, yin and yang,
experimentation and intuition - and ends with perfectly balanced and tantalizing fare
that will inspire even the most stalwart takeout devotees.
Please note this is the US edition of Ching's Fast Food.
If you're hungry for good food but short on time I hope this is the book you'll love. I am a believer of fresh flavours and simple ingredients and my collection of all-time favourites and exciting new dishes are waiting for you to cook and share. Why order a take-away when you can deliver your own in minutes?
While I was writing Chinese Food Made Easy, there were so many recipes I wanted to include but couldn't. So I have collected and compiled them in this book and it is packed with quick and easy recipes that you can make in 30 minutes or less. You can make all the delicious healthy recipes nearly always with everyday supermarket ingredients.
My recipes are as varied and I've tried to balance my all-time favourites, such as Sweet and Sour Pork, Chicken and Cashew Nut Stir-fry and Hot and Sour Soup, with exciting new authentic dishes such as Exploding River Prawns, Hunan-style Hot Pink Pepper Chicken and Chongqing Beef. For more special days when you have a little more time on your hands there is an Easy Entertaining section complete with menu suggestions and time-saving tips.
I really hope this new book will inspire you to cook Chinese and give you new fresh ideas whether you are a beginner or a professional. I hope will find it handy when you need to base your cooking around the time available!
DVD - Chinese Food Made Easy as seen on BBC2.
In this DVD I demonstrate how to prepare classic Chinese dishes, modernising them with fresh, easy to buy ingredients, as well as offering instructions on the key elements of preparation and cooking and simple techniques and tips. Throughout the series I am set real on-location cooking challenges and take cameras behind the scenes at imaginative and exciting events at which I cook dishes including a celebration of Chinese New Year for family and friends and a farewell meal for Olympic hopefuls bound for the Beijing Olympics 2008. I also introduce legends, traditions and mythology, explaining the place of food in Chinese life, the Yin and Yang of menus and the spiritual and medicinal properties of foods. Come and follow me on this food journey across UK!
Episode 1: Takeaway Favourites
Episode 2: Street Food
Episode 3: Seafood
Episode 4: Noodles and Dim Sum
Episode 5: Spicy Sichuan
Episode 6: Cooking for family and friends
I love this book and I loved working on the TV show. I was challenged to re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy-to-buy ingredients to demonstrate how healthy, light and simple Chinese cooking can be - it was certainly a challenge and loads of fun. Some of the recipes were inspired by my cooking experiences with the British public from all walks of life with a passion for good produce and delicious Chinese food.
The recipes from my BBC TV series, Chinese Food Made Easy, are included in eight chapters (with over 100 recipes and ideas) ranging from Take away Favourites, Spicy Sichuan dishes, and Dumplings, Dim Sum and Noodles to Fish and Seafood dishes, Street Food, Celebration Food, Desserts and Drinks and Side dishes.
Throughout the book I've included cooking tips and basic techniques, including all you need to know about using a wok. As with all cooks, we all need some inspiration and I've included some of my stories and recipes collected from my trips to China so I've tried to share a bit of Chinese culture too. I also devised a menu planned to help you make it easy to put together an authentic Chinese meal and I hope you will find these authentic, hassle-free dishes a joy to make in your own kitchen.
"CHINA MODERN" -Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. As China opens up to the West as well as the rest of the East, its culinary traditions have evolved to create a new and exciting cuisine that can best be described as fusion.
In "China Modern", I explore these new influences and challenge conventional perceptions of Chinese food. I look at how dishes have been reinvented, drawing on inspiration from Japan, Thailand and Vietnam as well as Europe.
My 'Peking Duck Sushi', for example, fuses a traditional Chinese dish with classic Japanese presentation, while my 'Steamed Sea bass with Stir Fried Spring Onions and Chillies' demonstrates the breadth of cooking style in regional China. Healthy eating has also become more important and cooking techniques are moving away from deep-frying to steaming, pan-frying, boiling, grilling and even baking!
I share some home cooked dishes from the less well-known provinces in China such as Hunan and Sichuan (most of the food we know as Chinese originated in Hong Kong) as well as how those takeaway favourites can be cooked at home. "China Modern" traces an exciting culinary journey; one that I hope you will explore with me!