Classic Chinese Cuisine [Paperback]

Nina Simonds (Author)

Book Description

Publication Date: September 23, 2003

Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings and Dry-Cooked String Beans.

Editorial Reviews

Review

"Exceptional...There are delicacies from all the gastronomic areas."  (The Chicago Tribune )

"One of the most approachable treatments of Chinese cooking...The great strength of this fine book is its accessibility." (Cuisine )

"This is the only Chinese cookbook you will need for the beginning, the techniques, the recipes, and the stories of Chinese cooking." (Christian Science Monitor )

About the Author

Nina Simonds is America's preeminent authority on Chinese cooking. She is the author of A Spoonful of Ginger.

Product Details

• Paperback: 384 pages
• Publisher: Houghton Mifflin Harcourt (September 23, 2003)
• Language: English
• ISBN-10: 0618379657
• ISBN-13: 978-0618379651
• Product Dimensions: 10.7 x 8.2 x 0.9 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #989,056 in Books (See Top 100 in Books)

More About the Author

Nina Simonds is one of the country's leading authorities on Asian cooking and is an award-winning journalist. She is the author of 11 books on Chinese cuisine and culture, including the best-selling Asian Noodles and A Spoonful of Ginger, which won both the IACP and the James Beard Foundation Book Award for health. Simonds' last book Spices of Life: Simple and Delicious Recipes for Great Health was selected by Cooking Light Magazine as their #1 choice for the best "Healthy" cookbook published in the last 25 years. She has won three James Beard awards. Her website with innovative video blogs (www.spicesoflife.com) was launched in February of 2007 and is featured regularly on The Daily Beast. She is a contributor to GourmetLive.com, Epicurious.com, and the "Off Duty" section of The Wall Street Journal

Customer Reviews

Most Helpful Customer Reviews

37 of 37 people found the following review helpful:

5.0 out of 5 stars Excellent! Authentic chinese flavor using common ingredients, October 18, 1999

By A Customer

This review is from: Classic Chinese Cuisine (Paperback)

I have tried a few recipes from this book including the sweet moon cake, curry turnovers, and steamed cake (MA LA GAU)...all turned out delicious. Even my mother told me to purchase this book (I originally borrowed it from the library) because she was so impressed! Considering that we are immigrants from Taiwan, we know good chinese food when we taste it and Ms. Simonds has great chinese food. She does not always use traditional methods or ingredients in her recipes...but the end result is always fabulous. Cannot say enough about this book!

21 of 21 people found the following review helpful:

5.0 out of 5 stars Basic, but not boring. Accomodating & Practical, April 4, 1999

By A Customer

This review is from: Classic Chinese Cuisine (Paperback)

By affording substitutions, Ms. Simonds' work has allowed me to enjoy chinese food despite being away from an asian market, or decent chinese restaurant. This book stands in marked contrast to many which fail to take into account the limited ingredients the person in a small town has to work with.

9 of 9 people found the following review helpful:

5.0 out of 5 stars EXCELLENT & Easy Recipes, November 30, 2003

By 

Wood Nut "Woody Nut" (America) - See all my reviews

This review is from: Classic Chinese Cuisine Ppras Wildflower (Paperback)

The recipes in this book are easy to follow & prepare. The results of my efforts in using this book were DELECIOUS! Our local carry-outs would not be happy to know that this book is out on the market. From our family alone they're loosing about $100 a month of business. The cooking is easy to do and doesn't take a large amount of skill, though you should take the time to prepare everything before starting to cook. Wok cooking moves at a steady pace. You need to have your ducks in a row before starting to cook. Prior to making your first dish, read the instructions and prepare the ingredients so the dish comes together well. After that, you'll know what to expect and everything should be smooth sailing from there on out.

In the cooking, there are about 10 basic ingredients that are used for the sauces and marinades. Any Chinese grocery should have them. From there it's just the meats & veggies that you can mix & match according to your tastes. It's A LOT easier than you may think. Before you start, get a good Carbon Steel Wok & condition it well.