The Complete Chinese Cookbook [Hardcover]

Jacki Passmore (Author), Daniel P. Reid (Author)

Product Details

• Hardcover: 304 pages
• Publisher: Lansdowne Publishing (April 1998)
• Language: English
• ISBN-10: 0804831637
• ISBN-13: 978-0804831635
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #10,124,212 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

5.0 out of 5 stars Good stuff, November 19, 2001

By 

Karen Tingey (Portland, OR United States) - See all my reviews
(REAL NAME)   

This review is from: The Complete Chinese Cookbook (Hardcover)

What I love about this book is that the recipes don't seem to be adapted to the U.S. palate and grocery stores. (But really, how can I know for sure?) So far, everything I've made out of this book has been incredibly yummy. I like that the book covers different regions of China, and discusses how the culture and cuisine are different in each one. Every time I bring a dish from this book to a potluck, it's a big hit. In particular, the turnip cakes are very popular -- even with those who don't much like turnips! It's true that some of the ingredients are harder to find than others, but I've usually done OK. Sometimes I use the recipes more as a guide, and don't sweat it if I'm missing a few of the more esoteric ingredients. In any case... this is a great cookbook! Some of my favorites so far include "Shrimp in sweet wine sauce with chillies and garlic" on page 54, and "Stir-fried bean curd with crabmeat" on page 223.

11 of 23 people found the following review helpful:

5.0 out of 5 stars Fantastic!, March 4, 1999

By A Customer

This review is from: The Complete Chinese Cookbook (Library Binding)

I got well more than I payed for with this book! The history lesson alone makes this the best cook book I have ever read!

16 of 45 people found the following review helpful:

2.0 out of 5 stars a good shelf decoration, August 24, 2001

By 

"tigerwren" (Virginia Beach, VA United States) - See all my reviews

This review is from: The Complete Chinese Cookbook (Library Binding)

I found few things I could recognize and even fewer I could actually make. There were some like "Kung Pao Chicken", Spring Rolls, and Wontons but the things I eat stopped there. There were weird things like "Squirrel fish" and Frog legs. Most of the recipes centered on duck, squid and different fish and shellfish. I don't what aduience this book was intended for but I've always known that stuff to be very expensive. And I noticed the pork and cabbage dumplings only needed to be steamed. Where am I supposed to get a steamer? I think I'll stick to the stuff I was taught to make and keep this as coffee table fodder.