Chinese Cookery [Mass Market Paperback]

Rose Cheng (Author), Michele Morris (Author), George deGennaro (Photographer)

Book Description

Publication Date: January 1, 1987

These authentic Chinese recipes feature the best of Mandarin, Cantonese, Szechuan and Shanghai cuisines--from elegant Eight Treasure Duckling to easy, budget-wise Pork with Broccoli or Egg Fu Yung. Full-color photographs.

Product Details

• Mass Market Paperback: 192 pages
• Publisher: HP Books (January 1, 1987)
• Language: English
• ISBN-10: 0895860880
• ISBN-13: 978-0895860880
• Product Dimensions: 10.7 x 8.3 x 0.4 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 4.7 out of 5 stars  See all reviews (20 customer reviews)
• Amazon Best Sellers Rank: #154,669 in Books (See Top 100 in Books)
  • #43 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Chinese

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars Chinese Cookery, April 7, 2003

By A Customer

This review is from: Chinese Cookery (Mass Market Paperback)

I bought this book when I was first learning to cook because I love Chinese food and wanted to do my own fried rice. While the other recipes are very good, this is the best fried rice you will ever eat. I no longer eat fried rice in restaurants because it cant match this.

7 of 7 people found the following review helpful:

5.0 out of 5 stars If you only own one cookbook, make it this one., July 7, 2002

By 

Private (Sacramento CA) - See all my reviews

This review is from: Chinese Cookery (Mass Market Paperback)

This is the best Chinese cookbook!!!! Every single thing I have cooked from it has been delicious - the fried rice is the best I have ever had anywhere - even my brother will cook it in order to eat it. The receipies have flavor, not soy sauce, and they are textured. This is NOT the stuff you get for $5.95 a plate at the food court. I also love the detailed description and histories of all the various Chinese cuisines and ingredients, as well as the defining of the types of prep. I am not a professional chef, but I do cook a lot, and I do cook and eat a lot of asian cuisine. Trust me, you want this cookbook!

5 of 5 people found the following review helpful:

5.0 out of 5 stars Great authentic Chinese food, March 11, 2007

By 

Charles A. Hall "do you dig worms?" (St. Louis, MO, USA) - See all my reviews
(REAL NAME)   

This review is from: Chinese Cookery (Mass Market Paperback)

This is the best Chinese cookbook I've used. There are lots of delicious and pretty easy recipes. Once you buy a good set of the major ingredients (ginger, hoisin, rice wine, soy sauce) and get a decent wok/any big pan, you can make a lot of delicious meals that are as good as any Chinese restaurant, for very cheap. The Mongolian Beef is really good. It tells you the basics of Chinese cooking, like how to make tofu and how to cook really good white rice. Highly recommended from an amateur cook on a budget like myself who loves flavorful Chinese food.