A DK favorite back in print, complete with mouthwatering new photography! Celebrated culinary expert Yan-kit So combines more than 100 colorful Chinese recipes with a comprehensive, step-by-step visual guide to the ingredients, equipment, and techniques that will help you unlock the door to the classic Chinese kitchen.
Book Description
Editorial Reviews
From Publishers Weekly
There's a reason this book has been around for more than 20 years: it's one of the best introductions to Chinese cuisine out there. Here, the 1984 original has been given a deserved facelift, including vibrant new photos and an updated guide. So covers all the basics, from knife techniques and stir-frying to dining etiquette for the novice, overstuffed with step-by-step photos sure to inspire confidence in those new to Asian cooking. Chinese cuisine is notoriously diverse, and So does her best to include dishes from all regions, running the gamut from simple dishes such as Steamed Trout with Black Beans and Garlic to more advanced fare such as Duck Stuffed with Glutinous Rice. Yes, she includes some dishes most commonly associated with American-style takeout, such as Sweet and Sour Pork and Stir-Fried Broccoli with Beef, but in each case So's recipe outshines its domestic incarnation; the beef, for example, benefits from a marinade loaded with sherry, soy sauce and pepper. The authenticity of the dishes and frequent call for a multitude of ingredients may seem daunting, but a quick perusal of the steps involved should reverse any reservations.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"...the recipes...will inspire you to become a champion Chinese cook." -- BookPage, February 2007
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful:
5.0 out of 5 stars
Great classic,
This review is from: Classic Chinese Cookbook (Hardcover)
It's odd to see that only one review has been posted on this amazing book. It's a great book with well written recipes, some background on the regional differences in cooking in China and explanation on ingredients and basic cooking methods (like the Chinese 'going through the oil' method used a lot apparently in traditional Chinese cooking but unheard of in other chinese cookbooks).
It has basic recipes for the beginner and more elaborate recipes for those who already know a bit about Chinese cuisine. I would definately recommend it.
16 of 19 people found the following review helpful:
5.0 out of 5 stars
Celebration of Chinese Cooking,
This review is from: Classic Chinese Cookbook (Hardcover)
Yan-kit's cookbook is a celebration of authentic flavors from China, with easy-to-follow numbered steps to make cooking even easier. National favorites like Peking Duck are featured along with delicious Wonton Soup and Spring Rolls. The book is divided into "Recipes" and "Regional Menus."
The first section explains ingredients, equipment and techniques. New cooks will love the detailed pages on how to use a Wok, Steamer and various knives like the cleaver. Step-by-step pictures take you through everything from preparing the ingredients to the final presentation. Yan-kit also includes fun advice on what to drink with your meal, how to eat rice and how to serve a meal. Pictures of all the vegetables, dried mushrooms, bean products, herbs, spices, cereals, sauces, oils, wines, vinegars, grains and noodles is very helpful when shopping. A few of the intriguing ingredients featured include Chinese flowering cabbage, winter melon, ginkgo nuts, Szechwan peppercorns, Tientsin fen pi made from mung beans, floral mushrooms and dried oyster. A few of the delicious recipes include: Steamed Scallops in the Shell Deep-fried Wontons Lobster with Ginger and Scallions Kung Pao Chicken Paper-wrapped Chicken Willow Chicken in Black Bean Sauce Beef with Preserved Tangerine Peel Red Bean Paste Pancakes The Szechwan Menu serves eight and includes delicious Silver thread buns, Lotus leaf buns, Fragrant and Crispy Duck, Hot and Sour Soup, Fragrant Shredded Pork, Dry-fried four-season beans and Pang Pang Chicken. What is it about a delicious soup served in a beautiful bowl and enjoyed with a porcelain soup spoon? I think the recipes are even more delicious when served in something like the ASIN: B000ITZ81O set with a beautiful peony design. You may also want to look for a Cantonese Fire Pot. Monosodium glutamate (MSG) is not an ingredient in this cookbook, so the flavors come from quality ingredients and flavorings. The classic favorites are included, but this book is a little more gourmet in appeal all while retaining an authentic appeal. The beauty of this book is that you can either select a new recipe to try for lunch or dinner or go all out and cook for a party by using the menu section. ~The Rebecca Review
1 of 5 people found the following review helpful:
2.0 out of 5 stars
Too classic,
This review is from: Classic Chinese Cookbook (Hardcover)
It's hard to make dishes out of this book on a weeknight where there isn't much time bc the ingredient list is long and there are multiple steps... some of the dishes are also very traditional and things my mother would make but not something that I would like to eat.. but this book is still good to have on your shelf for those just in case moments!
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Inside This Book
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First Sentence:
Whatever the arguments about the greatness of Chinese cuisine, it is undeniable that certain features make the food look Chinese, smell Chinese and taste Chinese. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
turns white pepper mill, sliding the wok scoop, sizzling dies, stale bread browns, add the white scallions, add the green scallions, deep fryer with oil, shaohsing wine, teaspoons thick soy sauce, teaspoons thin soy sauce, tablespoons thin soy sauce, teaspoon potato flour, hand strainer, teaspoons potato flour, thin slices fresh ginger root, defrost thoroughly, matchstick heads, inch fresh ginger root, hair seaweed, cut into small rounds, perforated spoon, warm serving plate, spiced salt, cloud ears, yellow bean sauce Key Phrases - Capitalized Phrases (CAPs): (learn more)
Southern Chinese, Chinese New Year Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Whatever the arguments about the greatness of Chinese cuisine, it is undeniable that certain features make the food look Chinese, smell Chinese and taste Chinese. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
turns white pepper mill, sliding the wok scoop, sizzling dies, stale bread browns, add the white scallions, add the green scallions, deep fryer with oil, shaohsing wine, teaspoons thick soy sauce, teaspoons thin soy sauce, tablespoons thin soy sauce, teaspoon potato flour, hand strainer, teaspoons potato flour, thin slices fresh ginger root, defrost thoroughly, matchstick heads, inch fresh ginger root, hair seaweed, cut into small rounds, perforated spoon, warm serving plate, spiced salt, cloud ears, yellow bean sauce Key Phrases - Capitalized Phrases (CAPs): (learn more)
Southern Chinese, Chinese New Year Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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