Customer Reviews

The Complete Chinese Cookbook

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

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.

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!

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.

i want to by this book or fine some respeces on the net