125 Best Chinese Recipes [Paperback]

Bill Jones (Author), Stephen Wong (Author), Mark Shapiro (Illustrator), Colin Erricsson (Illustrator)

Book Description

Publication Date: February 12, 2010

Easy Chinese cooking with everyday ingredients.

Take the best of Chinese cooking, add a wide variety of readily available North American ingredients and you've got 125 Best Chinese Recipes.

This book is perfectly suited to home cooks who love Chinese food and want to make meals and snacks that are innovative, easy and delicious. Some of the authentic but contemporary recipes are:

Appetizers, such as drunken chicken wings

Savory soups, like egg drop soup with minced beef and cilantro

Outstanding meat alternatives, such as crisp-fried chili and garlic shrimp

Mains, such as plum and chili glazed pork tenderloin

Great sides, such as five-spice and spinach scalloped potatoes

In addition, a wonderful primer on Chinese cooking provides comprehensive information on the tools, techniques, ingredients, vegetables, sauces and spice mixes that are the foundation of Chinese cuisine.

Editorial Reviews

About the Author

Bill Jones is a French-trained chef, author and food consultant based in Vancouver Island, British Columbia. He has written nine cookbooks and is passionate about sustainable and organic growing methods.

Stephen Wong is a Hong Kong-born chef, restaurant consultant and writer. He is in great demand as a guest chef in the U.S., Japan, China and Canada. He lives in Vancouver, British Columbia.

Product Details

• Paperback: 208 pages
• Publisher: Robert Rose (February 12, 2010)
• Language: English
• ISBN-10: 0778802353
• ISBN-13: 978-0778802358
• Product Dimensions: 10 x 7.1 x 0.6 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,007,252 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1.0 out of 5 stars Not Authentic Chinese Recipes, May 11, 2011

By 

Expat in China - See all my reviews

This review is from: 125 Best Chinese Recipes (Paperback)

This book was a gift to me, not something I would have bought. First of all I have lived in China for over 4 years and never have I see Cheddar Cheese on ANY menu. Yet on page 47 in the Appetizer section there is this recipe: Pan-Fried Potato, Cheddar and Mushroom Dumpling... but, guess what? That is the recipe for a Perogy which is of central and eastern European provenance, not a Chinese dumpling. Many of the recipes this book offers have clearly been Westernized. If you are looking for authentic Chinese, don't stop here, keep looking as this book is more of an odd fusion of Bill Jones' French cuisine training and Stephen Wong's (Hong Kong) Chinese.

0 of 1 people found the following review helpful:

5.0 out of 5 stars Love this East meets West style of cooking!, July 12, 2010

By 

Cookbook Lover "Cookbook Lover" (Toronto, ON, CA) - See all my reviews

This review is from: 125 Best Chinese Recipes (Paperback)

I love Chinese food, but am not a huge fan of going out to eat food riddled with MSG. So, when a friend sent me 125 Best Chinese Recipes for Christmas, I was in my glory!

The authors take traditional Chinese cooking ingredients and methods and tie them in with North American ingredients - resulting in food that tastes authentic yet reflects my tastes.

Some of my favorite recipes include: the Drunken Chicken Wings, Seafood and Rice Chowder, Honey and Garlic Seared Halibut, and Beef Tomato Garlic Spring Rolls.

The book also tells you what to stock in your pantry if you want to create these dishes. I love being able to make own Chinese food anytime I want - with no MSG headaches!