The Bear and Fish Family Cookbook by Yabin Yu and Jialin Tian

This book has not been indexed yet...

Notes about this book

  • chawkins on September 07, 2014

    Pg 157, Cantonese style moon cake - this is definitely not traditional, the crust is a cookie-crust, and the traditional filling have pork fat in it, these don't. The taste is quite good, reminisced of the Christmas fruitcake. My husband, not bound by tradition, actually prefers these to the traditional ones, filled with white lotus seed paste and salty egg yolks, that I make every year. Anyway, I had to go to 4 different Asian stores to track down the cassia flower jam. It took a whole hour to cook the pineapple paste, stirring frequently to prevent burning, but it's so delicious. Then you have to toast the five different nuts separately. You can make the candied Meyer lemon peel with a recipe in the book, but I opted for the alternative - store-bought candied fruits. The dough never came together as a ball in the mixer, I had to form it myself. It then had to be rested for 1/2 hour. After assembling, the moon cakes had to sit and dry uncovered for another 1/2 hr before baking.

  • chawkins on May 11, 2014

    P 8, garlic chive turnovers - I did not make the wrappers, I used store-bought Shanghai dumpling wrappers. So instead of making 10 giant turnovers, I got about 50 dumpling size turnovers. By the end of the process, the chives exuded a bit of water because of the salt in the soy sauce, so the filling became some watery, I had to drain the liquid out. Very tasty though, good use of the first harvest of my garlic chive from the garden.

  • chawkins on February 21, 2014

    P 153-154, sweet sesame rice ball "yuanxiao" soup - very good. I did not have to start with sesame seeds, I have a jar of sesame seed powder (from Taiwan) that I got from the local Asian grocery store, also substituted a fifth of the shortening with canola oil, may try sesame oil next time. Had to add a tad more water to the dough which needs to be moist to keep the dough from crumbling and leaking out the filling.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 061527627X
  • ISBN 13 9780615276274
  • Published Apr 01 2009
  • Format Paperback
  • Page Count 164
  • Language English
  • Countries United States
  • Publisher Jayca

Publishers Text

This collection contains more than 130 authors' family favorite recipes, ranging from Sous Vide Turkey roulade to Sautéed Clam with Shaohsing Wine Sauce; from Cantonese-style Moon Cake to Chocolate Truffles with Lychee Ganache. The book is divided into eleven chapters that include appetizers, soup, salads, eggs, poultry, meat, seafood, vegetables, rice and noodles, dessert and pastry, and basic recipes. The recipes emphasize simple, healthy, and elegant ethnic and fusion cuisine that are inspired by a mixture of different cultures and styles. You will learn the techniques to prepare classic Chinese favorites such as Sweet and Sour Pork, Pot Stickers, Ma Po Tofu, Tea Eggs, as well as fusion creations such as Sous Vide Moulard Duck Breasts with Five-Spice, Pan-Seared Diver Scallops with Orange and Passion Fruit Sauce, Braised Cauliflowers with Serrano Ham, and Mini Meyer Lemon Scones. The Bear and Fish Family Cookbook is an eclectic volume of memorable food, nostalgic tales, traditional versus contemporary techniques, and simple classics versus modern innovations. Simply put, this book is a compilation of the food that the authors love to eat and cook. Each recipe is accompanied by a beautifully photographed picture of the finished dish.

Other cookbooks by this author