Dorothy Huang demystifies Chinese cooking and takes you through a culinary journey step-by-step in preparing delectable Chinese dishes. She makes cooking fun. This beautiful book contains 160 mouth-watering recipes that emphasize nutritional value, easy preparation, and taste appeal. Gorgeous photographs appear throughout the book. The pictures of Chinese condiments, ingredients, and vegetables are especially helpful to beginners. It's a great shopping guide. Dazzle your family and friends by using the recipes in this book. They'll think you are the greatest Chinese cook on earth!
FREE Two-Day Shipping for Students. Learn more |
Book Description
Editorial Reviews
From the Author
More than twenty years ago, I published Dorothy Huang's Chinese Cooking. Its simple instructions and delicious results made it an instant hit. The book has been reprinted six times and has served as the foundation for my cooking classes. Over the years, I've had the privilege of developing many new, enticing recipes while teaching thousands of students. My students keep asking, "When are you going to write a new cookbook?"
So after years of procrastination, it is with pride that I introduce to you my revised and expanded edition of Chinese Cuisine Made Simple. Of the 160 recipes in the cookbook, over half are new, including all-time favorites such as Chicken in Lettuce Wraps, General Tso's Chicken, Orange Beef, Sesame Chicken, Szechwan Green Beans, Chinese Chicken Salad, and Mongolian Beef. I have personally kitchen-tested each recipe numerous times-- simplifying the preparation, experimenting with timesaving techniques, and adding interesting variations. each recipe combines authentic chinese ingredients with fresh meat, seafood, or vegetables. All are prepared to maximize taste and nutritional value. My students have also tested the recipes, making sure the instructions are clear, concise, and easy enough for the novice to understand, yet authentic enough to satisfy even the most discriminating gourmets.
From the Inside Flap
As Houston's renowned Chinese cooking teacher, Dorothy Huang has taught thousands of people to embrace Chinese cooking in their own homes. It's no wonder her first cookbook, Dorothy Huang's Chinese Cooking, has been reprinted six times. The book's simple instructions and delicious results have engendered huge appeal and acceptance locally and nationally. This revised and expanded version includes even more mouth-watering recipes and beautiful color photographs.
A native of Canton, China, Huang was raised and educated in Taiwan. After completing her master's degree and the University of Houston, she worked as a therapeutic dietitian in hospitals. A short time later, she began her career as a cooking instructor Huang's knowledge of dietetics-- coupled with her own experience in cooking -- convinced her that Chinese food provided an ideal combination of nutritional value, easy preparation, and taste appeal. Throughout the years she has returned to Asia to study and hone her skills under distinguished chefs in China, Taiwan, Hong Kong, Singapore, and Thailand. From Chicago, Illinois, to McAllen, Texas, and from San Francisco, California, to Boca Raton, Florida, Huang has delivered her own brand of Asian cooking and the latest culinary trends to her eager students. Her reputation as an expert in Chinese cuisine has reached into South America. In Bogota, Colombia, she guided the opening of the upscale China Stars restaurant. Huang not only trained the chefs, she created the menu and assisted in planning and outfitting the kitchens.
Huang's Dim Sum Lunch and Walking Tour of Chinatown in Houston, Texas-- her signature class-- has been featured in regional and national publications. A perpetual favorite among Houstonians, the class frequently has a lengthy waiting list and draws noted chefs as students. Huang has appeared on many television and radio shows. Highly respected as a Chinese food consultant, Huang has developed recipes for major cookware and food companies. She is a member of the Houston Culinary Guild and the International Association of Culinary Professionals.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
18 of 19 people found the following review helpful:
5.0 out of 5 stars
This is a really good book!!!,
By Fool Control "Cookbook Junkie" (Houston, Texas) - See all my reviews
This review is from: Chinese Cuisine, Made Simple (Hardcover)
Dorothy Huang has been teaching cooking classes on Chinese food for 30+ years. Her first book was written in 1980. She has revised and perfected the recipes over the years and added more than 80 new recipes. She teaches her classes with recipes straight out of this book. Unlike many books that are just a collection of recipes that have only been tested a few times, Mrs. Huang has refined the instructions and ingredients in her recipes by cooking and teaching them hundreds of times. The book has nice glossy pages, several color photographs as well as a guide for package identification, ingredient substitution and descriptions to help as a guide when purchasing the ingredients. Very detailed instructions are provided for more complicated tasks such as making Wontons, rolling spring rolls, etc. Most of the ingredients in her recipes can be obtained from the international section of a local grocery store.
This book contains all of the recipes in which most Americans are familiar. Spring Rolls, Egg Rolls, several great dipping and stir frying sauces, Orange Chicken, Orange Beef, Moo Goo Gai Pan, several tofu dishes, Sweet and Sour Chicken, Sweet and Sour Fish, Lemon Chicken, General Tso's Chicken, Sesame Chicken, Kung Pao Shrimp, Kung Pao Chicken, Wonton Soup, Moo Shu, Potstickers, etc. This list goes on and on and does not stray away from the subject. I have several hundred cookbooks in my library and this book and Stuart Chang Berman's Potsticker Chronicles are the best two books on the subject of Chinese Cuisine. Mr. Berman's book is a little more "Americanized" in the fact that there is a lot more sauce used on in his dishes. PS: I don't review books unless I have cooked several recipes from them. You can't judge a book by its cover and you can honestly judge a recipe without cooking and eating it.
11 of 11 people found the following review helpful:
5.0 out of 5 stars
This is a terrific book!,
By
This review is from: Chinese Cuisine, Made Simple (Hardcover)
I have enjoyed Dorothy Huang's cooking classes for many years now, being fortunate enough to live here is Houston where she teaches. Dorothy has done an outstanding job of selecting excellent dishes to provide recipes for, and she has chosen a superior design and layout for her cookbook. This is a book that you look forward to using, and it makes you wish other cookbooks were designed this well. I know so many of these dishes from her cooking classes and I've had the opportunity to enjoy many dishes in that setting, so I can confirm to you that this book is full of really really really great tasting stuff!
I feel obligated to post this response to the other reviewer from San Jose. Something about the "lack of pictures" just didn't seem right to me, because, one of the wonderful aspects of this book is that in the front, Dorothy has great photos of the actual products she uses, so that there is no mystery about what to buy. So, I counted photographs. Here are the pages that photos appear on: 8, 9, 26, 27, 28, 29, 32, 33, 40, 50, 51, 55, 77, 92, 93, 103, 117, 129, 131, 149, 152, 171, 212, 224, 225. Most of these fall into the category of finished dish photos.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
The only Chinese Cookbook I want to own,
By
This review is from: Chinese Cuisine, Made Simple (Hardcover)
I met Dorothy Huang about a year ago when my mother and I took a cooking class from her at a local shop in Houston. We bought her book while there (a copy for each of us) and since then I have made almost every recipe. I am a beginning chef who is still learning a lot about making tasty meals, and I can say that every time I make something from this book it turns out wonderful and delicious. The recipes are fool proof and showcase a wide variety of well-known favorites. I also make things from this book for my extremely picky boyfriend, and he hasn't complained yet. I have yet to find a need to buy another Chinese cookbook (and I'm a cookbook junky) because this one is that good.
Some of the best recipes in there are: Seasame Chicken, Orange Chicken, Mongolian Beef, Broiled Chicken in Oyster Sauce, Beef and Broccoli, and the Fried Wontons.
Share your thoughts with other customers: Create your own review
|
|
What Other Items Do Customers Buy After Viewing This Item?
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
