The cuisine of China is widely regarded as one of the finest in the world. This collection of recipes, gathered from the top kitchens of this vast country, presents an exciting range of regional dishes. Included are spicy Sichuan favorites, refined dishes fit for an emperor's table, robust Mongolian fare, and creative Cantonese cuisine. An extensive array of popular foods including appetizers, dips, soups, noodles, and rice dishes enables the reader to participate in China's fascinating history and fast-paced modern era.
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About the Author
The recipes in this book were produced by chefs from several hotels in China. The three master chefs featured in this volume are Kenneth Law in Beijing, Lee Cheng Meng in Shanghai and Max Zhang in Xiamen. Photography by Luca Invernizzi Tettoni.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
3.0 out of 5 stars
Not a bad book for beginners,
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This review is from: Authentic Recipes from China (Authentic Recipes Series) (Hardcover)
This book is on of several in the 'Authentic recipes from...' series. I own several of these and like the series as a whole. This is not the best of the lot but it is still nice to flip through and would be a good starting place for novices to Chinese cookery. There are lots of nice photographs, some good introductory material and a few recipes that go beyond those usually in simple overviews of Chinese cuisine. Good value overall.
4.0 out of 5 stars
Essentially the same as "the food of china",
This review is from: Authentic Recipes from China (Authentic Recipes Series) (Hardcover)
If you like periplus cookbooks and already own "the food of" version of this book, then reconsider buying this one. The new "authentic recipes from" series is just a rehash of the "food of series" with a few subtle changes such as relacing obscure recipes with more recognisable ones, bigger font and format, less on the history and some updated pictures. Overall I kind of like the recipes in the new books more as there is less filler and odd recipes, but I do like the layout and format of the older hardcover "food of" books. So if you own "the food of" and want to get this book, be prepared to sell it off as you will only end up doubling up 90% of recipes between the 2.
1 of 2 people found the following review helpful:
4.0 out of 5 stars
Tasty,
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This review is from: Authentic Recipes from China (Authentic Recipes Series) (Hardcover)
I first noticed this cookbook in the Beijing airport. I was happy to find this cookbook on Amazon. The recipe for hot and sour soup is great. There are a lot of pictures, which I find helpful because I'm still learning how to cook Chinese dishes. The cookbook is only 120 pages or so, but the recipes it includes are the ones I wanted to find in a Chinese cookbook, so I don't mind that it's short. I highly recommend this cookbook.
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Inside This Book
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First Sentence:
China has fascinated the West ever since Marco Polo's account of his travels in the unimaginably exotic land was published in the 13th century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tofu skin, garnish with spring onion, sansho pepper, tablespoon grated ginger, fresh red chili, black vinegar, salted black beans, wheat flour noodles, reserved mushroom liquid, spring onions, tablespoons rice wine, teaspoon sesame oil, tablespoon rice wine, winter melon, chili oil, teaspoon ground white pepper, rice vermicelli, chili paste, dried chilies, azuki beans Key Phrases - Capitalized Phrases (CAPs): (learn more)
Authentic Recipes, Chili Garlic Sauce, Dipping Sauce, Pickled Green Chili, Hunan Chili Relish, Authentic Chinese Ingredients, Marco Polo, Pour the Sauce, Sweet Black Sauce New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
China has fascinated the West ever since Marco Polo's account of his travels in the unimaginably exotic land was published in the 13th century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tofu skin, garnish with spring onion, sansho pepper, tablespoon grated ginger, fresh red chili, black vinegar, salted black beans, wheat flour noodles, reserved mushroom liquid, spring onions, tablespoons rice wine, teaspoon sesame oil, tablespoon rice wine, winter melon, chili oil, teaspoon ground white pepper, rice vermicelli, chili paste, dried chilies, azuki beans Key Phrases - Capitalized Phrases (CAPs): (learn more)
Authentic Recipes, Chili Garlic Sauce, Dipping Sauce, Pickled Green Chili, Hunan Chili Relish, Authentic Chinese Ingredients, Marco Polo, Pour the Sauce, Sweet Black Sauce New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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