Customer Reviews

125 Best Chinese Recipes

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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.

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!