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Chopsticks, Cleaver, and Wok: Homestyle Chinese Cooking Paperback – March 1, 1997


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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: 8.2 x 0.5 x 8.8 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #1,382,067 in Books (See Top 100 in Books)

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

More About the Author

Jennie Low, a native of Hong Kong, came to San Francisco as a girl, married, began a family, and devoted herself to developing her Chinese cooking skills as a way of bridging her old and new lives. She taught Chinese cooking for 20 years, and her courses included tours and demonstrations at many of San Francisco Chinatown's leading restaurants, which led to her first cookbook, Chopsticks, Cleaver and Wok, followed by Jennie Low's Szechuan Cookbook and The Flavor of Chinatown (co-authored with Brian St. Pierre). In 1992, she opened a restaurant, Jennie Low's Chinese Cuisine, in Novato, north of San Francisco, and in 2007, another with the same name in Petaluma, in Sonoma County. Both feature traditional dishes from many regions of China, with menus personally supervised by Jennie. Late in 2013, she and St. Pierre revised and reissued their book as an e-book, The Flavor of Chinatown Revisited.

Customer Reviews

5.0 out of 5 stars
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I have owned this book for over 20 years.
Buterflie
I probably will buy another to pass on to my daughter who is just starting to live on her own.
Jerrold K Lee
Recipes are easy to prepare and delicious.
Susie

Most Helpful Customer Reviews

29 of 29 people found the following review helpful By drdebs on June 7, 2000
Format: Paperback
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
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21 of 22 people found the following review helpful By A Customer on June 25, 2000
Format: Paperback
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.
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13 of 13 people found the following review helpful By Buterflie on May 9, 2002
Format: Paperback
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.
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9 of 9 people found the following review helpful By A Customer on January 4, 2003
Format: Paperback
I took Jennie's cooking classes over 20 years ago when I lived in California, and bought this book directly from Jenny. I am a cookbook collector, and this is the ONLY Chinese cookbook I ever use. All of the recipies work and the instructions are complete and easy to follow. My old copy is falling apart and I was delighted to see this book carried by Amazon, and it sounds like it has been updated and recipies added.
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6 of 6 people found the following review helpful By A Customer on December 21, 1998
Format: Paperback
My wife and I bought this book soon after we got married and have used it extensively. Without any previous experience we were able to make good chinese food (as far as we know) on the first try. There is a wide range of dishes as far as spice level, flavor and ingredients. We are not able to do some recipes because we do not have certain materials, a "fire pot" for instance.
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4 of 4 people found the following review helpful By Amazon Customer on February 3, 2000
Format: Paperback Verified Purchase
This cookbook is a great start for beginning chinese cooking. You learn all you need to know about preparation,ingredients and brand name condiments that you'll need to buy. The recipies for the most part are easy to make and require few ingredients. Try Jennie's Pan Fried Chicken. Delicious!
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4 of 4 people found the following review helpful By "sprickets" on February 7, 2004
Format: Paperback
My husband and I bought this book on a whim 10 years ago and still cook every week from it. We have purchased copies for everyone in our family so that they would stop taking our copy. VERY simple TASTY recipes. Great to cook together with a spouse, date or guests. Great for entertaining.
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3 of 3 people found the following review helpful By L. Cherry on August 27, 2009
Format: Paperback
I bought Jennie's original edition of this in 1974, to carry with me to the cooking class she taught at the Berkley Coop. The recipes here are so great at recreating the flavors of Chinese food that are so hard for the western cook to capture in the home kitchen. There are a lot of Chinese cookbooks that have come on the market since then, but this one is still the best.
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