Customer Reviews

Chinese Kosher Cooking

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

This is a "sleeper" of a Chinese cookbook!

It is well written; it reads as if a special friend is talking with you as you go, making these recipes easy to follow.

The list of ingredients for most recipes are available at most grocery stores; if you want to make egg rolls, just get the wrappers from an Asian grocery store.

I was sold on this book when I saw 3 different diagrams for folding egg rolls, and 17 different recipes for congee- a thick rice based soup, with different tidbits added for taste and contrast.

The Chinese techniques needed to make these taste authentic are different than Western cooking techniques, and are clearly explained. You don't even need a wok or new gadgets to cook these meals.

This is for kosher meals; you might never realize this were it not in the title, as there are plenty of recipes with chicken, beef, lamb and vegetarian recipes too.

If you want a great Chinese cookbook, and you enjoy pork and other non kosher fillings, just substitute these as your imagination allows.

An authentic touch is the use of the "real" Chinese names for the recipes, and the author even has them written in Chinese characters!

While I am fond of cookbooks with pictures, it is not a drawback to this book, as seeing the colorful combinations of vegetables, and tasting the mix of textures and spices are the delight of a Chinese meal. Just picture how your Chinese food has looked tasty at restaurants...no fancy food styling needed here!

This is one of the best written, and easiest to follow Chinese cook books out there!

The stories and information about the repcies are all engaging. The recipes are wonderfully flavorful! My favorites are the Spring chicken packages and the Peking Duck. Would recommend this to the Kosher and non-Kosher.

I started leafing through this book at a friend's house and before I put it down had written down the ISBN number to get myself a copy. Not just a compendium of recipes, the book explains techniques and general background concepts in a way that those with little experience will appreciate, while presenting a large and interesting variety of dishes to please the more experienced Chinese food maven. Even vegetarians should be satisfied with the selection of vegetable and noodle based dishes provided here. Meeting the requirements of Kosher preparation has not limited the author at all in her culinary creativity.

This is an excellent book for would-be chinese cooks, even if they are not strictly kosher, or if they have other requirements (vegetarain, for instance) in that it gives more general principles and advice which are applicable to a broader picture, rather than just specific recipes to follow. And it's pleasant to read.

I found this book to be useless and think anyone with even a modest inkling of Chinese cooking would agree.