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The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table Hardcover – February 2, 2004


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Product Details

  • Hardcover: 256 pages
  • Publisher: Simon & Schuster; First Edition edition (February 2, 2004)
  • Language: English
  • ISBN-10: 0743233417
  • ISBN-13: 978-0743233415
  • Product Dimensions: 0.9 x 7.5 x 9.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,337,721 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

Chinese cooking continues to appeal to health-conscious Americans for its freshness and variety. Eileen Yin-Fei Lo's The Chinese Chicken Cookbook shows in 100 recipes how to use chicken as a basis for a variety of tastes and textures. Simple congee of rice and broth produces a Chinese version of comforting chicken soup. Lo's Mu Shu Chicken requires a complex variety of ingredients, such as dried tiger lily stems and cloud ear, to stuff into homemade pancakes. Special chicken-stuffed dumplings need the cook's dexterity to turn out as lovely as they do in restaurants. The book's final recipe, Mah Jongg Chicken, transforms a large roasting chicken into three individual dishes meant to form a single meal: spiced steamed chicken, a soup, and a stir-fry. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review

Ming Tsai chef of Blue Ginger, author, and host of Food Network's East Meets West with Ming Tsai Eileen Yin-Fei Lo, a celebrated chef and teacher of Chinese cuisine, has created an invaluable resource for authentic and delicious Chinese recipes for the world's most popular protein, deliciously demonstrating the endless and varied amount of dishes the provinces of China offer. Enjoy!

Martin Yan author of Martin Yan's Chinatown Cooking and host of Yan Can Cook It is with great pleasure that I welcome Eileen's latest cookbook. More than a collection of memorable recipes, this book has captured the cultural essence of the chicken in Chinese history.

Jacques Pepin chef, author, and cooking show host No matter how much you know about Chinese cooking, you'll learn something new from Eileen Yin-Fei Lo. I know that whenever I want to eat Chinese-style chicken, I will go directly to this well-thought-out cookbook, get inspired by its mouth-watering recipes, and cook.

Sara Moulton chef, author, and host of Food Network's Sara's Secrets Leave it to Eileen Yin-Fei Lo to reinvent chicken, the tasty bird we think we know too well. My favorite Chinese cookbook author has brought us one hundred smart new ways to look at chicken.

Corinne Trang author of Authentic Vietnamese Cooking and Essentials of Asian Cuisine Eileen Yin-Fei Lo offers historical and cultural context for dozens of delicious classic and contemporary Chinese recipes, all guaranteed to excite the palate.

Michael Batterbury founding editor, Food Arts and Food & Wine magazines Both professionals and amateurs will have difficulty deciding which of the one hundred deliciously lucid recipes in her latest volume, The Chinese Chicken Cookbook, to begin reproducing. A masterful feat that should persuade American chicken aficionados to leap from the frying pan into the wok.

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Customer Reviews

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Most Helpful Customer Reviews

11 of 12 people found the following review helpful By Dwight on December 9, 2006
Format: Hardcover Verified Purchase
Many of the recipes require a dutch oven and a boning knife (for meat from the chicken leg). There are over 100 recipes including stir fry dishes with melons.

I am particularly happy to find recipes for steamed chicken buns including the bun dough recipe and street dumplings that "were created by refugees from Shanghai who fled their city in the 1950s revolution and came to Hong Kong. They would set up portable charcoal or coal stoves in the streets and make these dumplings for people to lunch on. Later, many of these entrepreneurs went on to open restaurants."

I am collecting all of the author's titles as much for her old fashioned style as for her recipes. She makes me want to make my own pasta.

In my opinion, acquiring all of the author's cookbooks first before buying the other English language Chinese cookbooks makes an important foundation to understanding what you eat in America and how the food is cooked at home. Then proceed to the other cookbooks and hopefully to eating the more elaborate levels of Chinese cooking. I didn't pick up the author's cookbooks until very recently and only after learning that the author is from Sun Tak. I wish I had bought her books long ago.
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By I. Darren on September 9, 2013
Format: Hardcover
On many occasions you can find recipes that appear to be authentic representations of that served in their original country, yet upon closer inspection they are either a shadow of their real-life versions or they would be totally unknown of back home. A manufactured, artificial foreign dish if you will.

So authentic, where possible, not "adjusted" for the local taste is best if you can get it. Here, in what may appear to be a mixed message, the author presents many Chinese chicken recipes that assert their authentic roots whilst being presented for the American table. The title's specific reference to the American table was a little confusing, as unless the publisher was pandering to a perceived national insecurity there does not seem to be a special, overt 'American only' feel to the book.

To some the idea of an entire book dedicated to the chicken, chicken used within Chinese cookery, might seem a bit excessive, yet the lengthy introduction and veneration to the noble bird might help underline and reinforce why chicken plays an important part within Chinese cuisine. In keeping with similar books by the author, no prior knowledge or expertise of Chinese cuisine is assumed so there are many good primers about kitchen tools, the art of cooking Chinese cuisine, a look at "special" ingredients and so forth.

The recipes are split into chapters with, err, chicken... firstly as a small dish and appetiser; then soups; with rice, noodles, dumplings and bun and much more besides. From snack to feast and back again. Each recipe is accompanied by a brief introduction or scene-setter and here many useful tips and little bits of knowledge can be dispensed. In case you feel ambitious at your local Chinese restaurant a phonetic version of the dish's name is also given.
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By Jeremy on January 14, 2012
Format: Hardcover Verified Purchase
The recipes out of this book are fairly easy to prepare, are well written, and turn out great. I didn't believe I could make restaurant quality dishes but this book has shown me how!
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By JR on November 13, 2011
Format: Hardcover Verified Purchase
This cookbook is easy to use and understand. No guessing as to procedures involved. Just follow the instructions and let the fun begin.
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3 of 11 people found the following review helpful By J. Lew on February 27, 2010
Format: Hardcover Verified Purchase
I have all of Eileen Yin-Fei Lo's cookbooks. I consider her to be an authority on Chinese cooking. However, more often than not, I found her to be overly verbose in describing her journeys and experiences in developing her recipes. I, like most readers, am mainly interested in beautiful color presentation of a finished dish. There definitely were not enough photographs in this book to capture my attention. In other words, Ms. Lo has a lot of substance, but not much style to make her cookbook a best seller.
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