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China Modern: 100 Cutting-edge, Fusion-style Recipes for the 21st Century Paperback – September 22, 2006


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Product Details

  • Paperback: 160 pages
  • Publisher: Kyle Books (September 22, 2006)
  • Language: English
  • ISBN-10: 1904920470
  • ISBN-13: 978-1904920472
  • Product Dimensions: 0.6 x 9.4 x 9.4 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,091,687 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Ching-He Huang has always had a passion for food. Her first cooking experience began at the age of five when she remembers sitting on her grandmother's lap wrapping up little parcels of sweet and savory rice dumplings in bamboo leaves called 'Zong-Zi' for the Dragon Boat Festival in Taiwan. Born in Taiwan and brought up in South Africa, Ching's parents moved to London when she was 11 years old. After graduating with a first class degree in economics, she set up her own business, Fuge Ltd, which sells a range of cold noodle salads, traditional leaf salads, side salads, gourmet pasta salads and healthy soft drinks. Ching's passion for healthy, delicious Chinese food and her elegant touch have ensured her a popular following for her first TV series, Ching's Kitchen, broadcast on UKTV.

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Customer Reviews

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Most Helpful Customer Reviews

24 of 24 people found the following review helpful By AZ Reader on November 2, 2009
Format: Paperback
Well designed and attractively presented, Ching-He Huang's China Modern cookbook offers not only East-Meets-West but history-meets-the-present. And it's practical as well as imaginative!

I read a lot of cookbooks, more as an armchair traveler than a practicing chef. The content has to offer more than just recipes, and the recipes have to sound both interesting and fun to make. My general preference is up to eight basic ingredients and maybe eight sentences of instructions. Beyond that, a recipe has to be pretty special. It seems that most beautiful cookbooks specialize in complicated techniques and exotic ingredients, while the practical ones are ho-hum. Not this book. The layout is spacious, the photography gorgeous (about half the recipes have illustrations), the recipes are mostly short and easy to accomplish, and each is accompanied by a short story or anecdote about the history of the recipe (mostly, from her grandmother and mother), how she expanded it, why the combination of tradition and novelty works, and/or an interesting bit on the cooking technique.

The ingredients are interesting and at the same time not hard to find if you live in or near a metropolitan area. In most cases, one could substitute for a missing item without ruining the finished dish, and Ching-he often suggests alternatives, including vegetarian possibilities in place of animal proteins. Her health consciousness shows, and where anything is, for example, fried, the reader understands it's a special treat--the next recipe will be healthy and just as enticing. Highlights of a couple of cases in point:

Sichuan Pepper Shrimp (page 25): One of my favorite restaurant dishes, but I didn't realize how easy it is to make at home. Saute the shrimp, toss them with salt and pepper, and serve.
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2 of 2 people found the following review helpful By Flying Dutchman on February 22, 2013
Format: Paperback Verified Purchase
We have tried many recipes in this book and find them simple and easy to prepare. And the recipes taste great? Ching-He Huang thank-you!
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By jumpy on July 6, 2014
Format: Paperback Verified Purchase
EXCELLENT!!
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Format: Paperback Verified Purchase
I bought this book because I love Ching's cooking show on TV! This book has tasty recipes and great photos too!
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