The Art of Chinese Cooking [Spiral-bound]

Benedictine Sisters of Peking (Author)

Product Details

• Spiral-bound: 112 pages
• Publisher: Tuttle Publishing (December 15, 1989)
• Language: English
• ISBN-10: 0804800359
• ISBN-13: 978-0804800358
• Product Dimensions: 7.3 x 5.3 x 0.5 inches
• Shipping Weight: 5.6 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,331,624 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars A TRULY DE-EE-LIGHTFUL COOKBOOK!!, June 19, 2006

By 

P. Brook-Stephenson (Olympia, WA United States) - See all my reviews
(REAL NAME)   

This review is from: The Art of Chinese Cooking (Spiral-bound)

My mother first acquired this cookbook many, MANY years ago when I was a child and we were an American military family living in Japan. Some of the delicious dishes from this cookbook that I grew up on were:

>Beef with Peppers
>Sweet-Sour Beef Balls with Pineapple and Peppers
>Beef with Onions
>Beef with Cauliflower and Snow Peas
>Chicken and Tomatoes
>Pineapple Chicken
>Peppered Chicken
>Chicken with Tomatoes
>Chinese Fried Rice

Everything Mom made from this cookbook was always totally delicious! Then my family moved several times and the cookbook was lost and remained so for at least 30 years.

Last month I was shopping for used cookbooks and was delighted beyond compare when I came upon this cookbook once more. It, along with many others I bought that day, had belonged to a military family who'd traveled extensively.

Obviously I promptly bought it and sat up that evening having a walk down Memory Lane while reviewing the contents of the cookbook.

When entertaining, my Mother's favorite standby and religiously applauded dishes were:

>Walnut Chicken (with Fried Rice)
>Duette Dew

These two recipes ALWAYS got rave reviews from our guests. Most poeple, it seemed, were surprised to find walnuts in their dinner but they added a very special uniqueness to the meal.

For dessert Mom made Duette Dew, which was a cake made with lots of dates and nuts. After it cooled, one would crumble the entire cake into a serving bowl or individual dishes, then top it with dollops of whipped cream. It was most unusual and so yummy!

Years later I was an Army wife stationed in Korea. My husband was a commander and we did a tremdous amount of entertaining. I recalled the Walnut Chicken and Duette Dew and wished I had those particular recipes to use myself.

Four of our six children were adopted from Korea and I obviously cooked lots of Asian dishes, but always felt that my recipe collection just wasn't complete without the old family favorites.

Now I not only have the cookbook, The Art of Chinese Cooking, but seeing how inexpensively I can get used copies (less than $1)...I plan on buying one for each of my relatives this coming Christmas.

In summing up, I have just one thing to say: Consider yourself lucky if you have this cookbook amongst your collection. You'll never regret having bought it!

Caio...Brook

1 of 1 people found the following review helpful:

5.0 out of 5 stars Authentic Chinese cooking, April 14, 2011

By 

fea (Orlando, FL) - See all my reviews

Amazon Verified Purchase

This review is from: The Art of Chinese Cooking (Spiral-bound)

This is an out of print book but worth every penny you spend. It has authentic recipes which are easy for Westerners to make. Wonderful food and fantastic authors. I spent time studying with them in tokyo many years ago.