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Classic Chinese Cuisine Paperback – September 23, 2003


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Paperback, September 23, 2003
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Product Details

  • Paperback: 384 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (September 23, 2003)
  • Language: English
  • ISBN-10: 0618379657
  • ISBN-13: 978-0618379651
  • Product Dimensions: 0.9 x 8.2 x 10.7 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,543,708 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

First published in 1982, Classic Chinese Cuisine has long been regarded as one of the standards in the field. The majority of the recipes have been revised for this editon, and about three dozen new ones have been added. Simonds's books, which also include China Express (LJ 11/15/93), are particularly known for making Chinese cuisine accessible and approachable for American cooks. Most collections will want to add this updated version of a classic.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

"This is the only Chinese cookbook you will ever need . . ." (Christian Science Monitor )

"Complete, concise, interesting . . ." (The Chicago Tribune ) --This text refers to an out of print or unavailable edition of this title.

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. Her articles have appeared at GourmetLive.com, Epicurious.com, and in the "Off Duty" section of The Wall Street Journal.

Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

40 of 40 people found the following review helpful By A Customer on October 18, 1999
Format: 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!
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24 of 24 people found the following review helpful By A Customer on April 4, 1999
Format: 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.
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12 of 12 people found the following review helpful By Wood Nut on November 30, 2003
Format: 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.
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11 of 11 people found the following review helpful By Amazon Customer on March 14, 2004
Format: Paperback
I've made many dishes from this book, including:
Red-Cooked Tofu
Stir-Fried Broccoli in Oyster Sauce
Sweet & Sour Fish with Pine Nuts
Cantonese-Style Roasted Duck
Steamed Chicken with Scallions
Home-Style Spareribs
Stir-Fried Beef with Snow Peas in Oyster Sauce
Buns with Red Bean Filling

I love this book because
a. flavor of each dish turned out great
b. instructions were easy to follow
c. ingredients were easy to obtain from local markets

If anything, I'd like to see more color photos of plate presentations.
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5 of 6 people found the following review helpful By Pastry Princess on March 9, 2009
Format: Paperback
While living in Beijing, I brought this as it was difficult to find Chinese cookbooks in English there. I've tried at least 20 recipes from this book, from dimsum cart favorites such as steamed barbecued pork buns, meat dumplings, pork ribs in black bean sauce, to family style meals such as northern cooked tofu, fish flash-cooked in scallion oil, shrimp balls, and mongolian barbecue...

This book allowed me to duplicate Chinese restaurant meals (the good restaurants) at home, using ingredients that are widely available anywhere there's a Chinatown. My home kitchen results were 100 times better than grocery take-out or street food stalls in Beijing. Some recipes took time, such as the yeast-raised steamed buns filled with barbecued pork, but the effort was worth it!

My family was not a big fan of tofu until I cooked the recipes in this book. "Northern Style Tofu was said to have been a favorite of Dowager Empress Tsu-Hsi in the 19th century," the author says. Now we know why!
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