The book that taught a generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out Chinese meals - from the everyday to the exotic - that will earn raves. She has an unerring eye for the most approachable and delicious dishes in the Chinese repertoir: more than 225 recipes, with step-by-step illustrations.
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Book Description
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 the Hardcover edition.
Copyright 1994 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Review
"This is the only Chinese cookbook you will ever need . . ." (Christian Science Monitor )
"Complete, concise, interesting . . ." (The Chicago Tribune )
"Complete, concise, interesting . . ." (The Chicago Tribune )
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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
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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,
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,
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,
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.
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Inside This Book
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First Sentence:
CHINA IS A VAST COUNTRY, AND EACH REGION HAS DEVELOPED ITS OWN DISTINCT culinary style. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
heat the mixture until boiling, gourmet seedless, handled strainer, veiny strings, bitter nib, several steamer trays, clear rice vinegar, gingerroot slices, add the pork shreds, vermicelli sheets, toss lightly over high heat, braising mixture, snakelike roll, discard the gingerroot, gristle from the beef, sizzling rice cakes, reheat the wok, smashed with the flat side, finely shredded gingerroot, tablespoons sweet bean sauce, slices gingerroot, squares firm tofu, cleaver parallel, lotus buns, shredded seasonings Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chinese Chicken Broth, Minced Seasonings, Pork Marinade, New Year, Pork Sauce, Servings Appetizer, Red-Cooked Chicken, Beef Marinade, Far East, Spinach Seasonings, Fish Sauce, Hong Kong, Meat Marinade, Meat Seasonings, Chicken Sauce, Dumpling Seasonings, Fish Seasonings, Mandarin Pancakes, Rice Seasonings, Shrimp Seasonings, Soup Seasonings, Beef Sauce, Prepare the Basic Yeast Dough, Crab Sauce, Lamb Marinade New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
CHINA IS A VAST COUNTRY, AND EACH REGION HAS DEVELOPED ITS OWN DISTINCT culinary style. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
heat the mixture until boiling, gourmet seedless, handled strainer, veiny strings, bitter nib, several steamer trays, clear rice vinegar, gingerroot slices, add the pork shreds, vermicelli sheets, toss lightly over high heat, braising mixture, snakelike roll, discard the gingerroot, gristle from the beef, sizzling rice cakes, reheat the wok, smashed with the flat side, finely shredded gingerroot, tablespoons sweet bean sauce, slices gingerroot, squares firm tofu, cleaver parallel, lotus buns, shredded seasonings Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chinese Chicken Broth, Minced Seasonings, Pork Marinade, New Year, Pork Sauce, Servings Appetizer, Red-Cooked Chicken, Beef Marinade, Far East, Spinach Seasonings, Fish Sauce, Hong Kong, Meat Marinade, Meat Seasonings, Chicken Sauce, Dumpling Seasonings, Fish Seasonings, Mandarin Pancakes, Rice Seasonings, Shrimp Seasonings, Soup Seasonings, Beef Sauce, Prepare the Basic Yeast Dough, Crab Sauce, Lamb Marinade New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
9
books
cite this book:
See all 9 books citing this book
- Genghis Khan; The Emperor of All Men by Harold Lamb on page 292
- How to Cook and Eat in Chinese by Buwei Yang Chao on page 66
- China Express by Nina Simonds in Back Matter
- Chinese Seasons by Nina Simonds in Back Matter
- The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World by Andrew Dornenburg on page 193, page 222, and Back Matter
- The Breast Cancer Prevention Diet: The Powerful Foods, Supplements, and Drugs That Can Save Your Life by Robert Arnot M.D. on page 204
- Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient by Linda Griffith in Back Matter
- The Breast Cancer Prevention Diet: The Powerful Foods, Supplements, and Drugs That Can Save Your Life by Dr. Bob Arnot on page 208
- Pot on the Fire: Further Exploits of a Renegade Cook by John Thorne in Back Matter
See all 9 books citing this book
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