Customer Reviews

How to Cook Chinese Favorites: An Illustrated Step-By-Step Guide to Foolproof Soups, Dumplings, Steamed Fish, Classic Stir-Fries, Rice Dishes, & Noodles (Cook's Illustrated Library)

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I've become a better cook over the years, and have successfully tackled several ethnic cuisines, but Chinese food is not my forte -- all those great sauces and flavor combinations make it easier to order out than try it at home. This little book from the geniuses at Cook's Illustrated has helped a lot. It is slight, at 5 by 7 inches and 94 pages, but the recipes are very good. We've tried several (beef & broccoli, kung pao chicken, hot-and-sour soup) and the results were excellent. And, typically for these chefs, the steps are not difficult though there are a lot of them.

You will find instructions, analysis and helpful illustrations for the following recipes (and variants): wonton, egg drop and hot-and-sour soups; pan-fried and steamed dumplings; steamed fish; kung pao chicken; beef & broccoli in garlic sauce; sticky white and fried rice; pork lo mein and cold sesame noodles.

There is also an introductory chapter on equipment, ingredients and techniques. Another winner from this great team of cooks.