Chopsticks, Cleaver, and Wok: Homestyle Chinese Cooking (Paperback)

~ (Author) "All Chinese cooks strive for work mei, literally, "good flavor..." (more)
Key Phrases: Cutting Techniques, Basic Won Tons, Chinese New Year

Editorial Reviews

From Publishers Weekly

Born in Hong Kong, Low now teaches cooking in the United States and offers here a personal, "homestyle" approach that nonetheless gives the basics of Chinese techniques. Dumplings and shrimp toast, congee and winter melon soup, and various sweets and savory tea pastries are included along with the expected assortment of stir-fried meat, fish and poultry dishes. And in addition to kung pao scallops and lemon chicken there are recipes for clay-pot and sizzling platter cooking, vegetables and noodles. Instructions are written in a straightforward, no-nonsense style and take full advantage of such modern conveniences as the food processor, microwave oven and bottled oyster sauce. This book is particularly suited to sophisticated consumers of Chinese food who, however, have never cooked it themselves.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

What a pleasure to read a delightful cookbook such as Chopsticks, Cleaver, and Wok! Jennie Low has filled it with the kind of mouth-watering, easy-to-follow, homestyle recipes that are the hallmark of a good cook. You will find just as much pleasure cooking from it as eating the results. Ken Hom, author of Chinese Technique and host of the PBS series Ken Hom's Chinese Cooker

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Product Details

• Paperback: 160 pages
• Publisher: Chronicle Books (March 1, 1997)
• Language: English
• ISBN-10: 0811816664
• ISBN-13: 978-0811816663
• Product Dimensions: 8.5 x 7.8 x 0.6 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 4.9 out of 5 stars  See all reviews (11 customer reviews)
• Amazon.com Sales Rank: #522,682 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

28 of 28 people found the following review helpful:

5.0 out of 5 stars Tastes just like Chinese Takeout, and it's faster!, June 7, 2000

By	drdebs (CA United States) - See all my reviews

If you want a great basic Chinese cookbook that really captures the flavor of Chinese restaurant food (the takeout kind, not the really elegant kind), this is the book for you. In a few easy steps with a few easy to get ingredients you will be turning out fabulous beef with oyster sauce, Mongolian beef, Cashew Chicken, Chicken with Broccoli, and more. While there are Vegetarian items, most of the dishes use meat.

However, it takes under 5 minutes to make most of these recipes, so it is perfect for busy people who are addicted to Chinese food

17 of 18 people found the following review helpful:

5.0 out of 5 stars Perfection, June 25, 2000

By A Customer

I've been collecting cookbooks (and using them!) for 40 years. I've probably used over 1000 cookbooks--always looking for excellent recipes to add to my repetoire.

Chopsticks, Cleaver, and Wok is the best cookbook I've ever used. Most cookbooks have only one or two, or sometimes a few, recipes that I end up liking. Nine out of ten of Ms. Low's recipes are superior--she really knows what she's doing! This is, to me, the greatest cookbook there is.

11 of 11 people found the following review helpful:

5.0 out of 5 stars A must have if you love Chinese cooking!, May 9, 2002

By	Karen (Benicia, CA USA) - See all my reviews

I have owned this book for over 20 years. I have used it so much, mine is falling apart, so I am replacing it! If you want easy to follow recipe's and clear techniques, this is the book to own. When it's my turn to do the Holiday cooking, everyone requests Chinese over Turkey. It's easy to adapt your own style of cooking with the recipes in this book. This is a must have for your cookbook library.