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Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao Hardcover – September 10, 2011


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Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao + The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home + Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
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Product Details

  • Hardcover: 144 pages
  • Publisher: Tuttle Publishing; Hardcover with Jacket edition (September 10, 2011)
  • Language: English
  • ISBN-10: 0804841470
  • ISBN-13: 978-0804841474
  • Product Dimensions: 10.3 x 9.4 x 0.7 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (206 customer reviews)
  • Amazon Best Sellers Rank: #17,606 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Her recipes are beyond amazing, and her photography is just stunning to say the least."—Babble.com

"And now Bee's authored the cookbook Easy Chinese Recipes, Family Favorites from Dim Sum to Kung Pao, featuring over 80 Chinese recipes perfect for the novice cook and anyone that doesn't have a Chinese restaurant right next door."—FoodieCrush.com

"Plumb Bee's debut cookbook and you'll find interesting nuggets of information that sheÆs plucked from Asian kitchens. To frame her book "easy" is to downgrade it because "easy" often connotes shortcuts. In reality, the book is dotted with nifty tidbits to help you understand certain aspects of Chinese cooking."—VietWorldKitchen.com

"Demystifying basic Chinese cookery, everything is clear, every recipe easily accessible, every one easy to follow in this volume. If new to Chinese cuisine, read the author's passion and perfection as you make every recipe. […] This book is at the top of its genre."—Flavor & Fortune

"One of the first things I do with a new cookbook is thumb through the pages to get the feel for the layout. Low's book has great photos of the dishes and photos showing tips/techniques; I wouldn't expect anything less from a world-renowned blogger (http://www.rasamalaysia.com/). A few more likes, especially appreciated in ethnic cookbooks, are the chapters containing cooking tips and techniques; description of equipment and utensils; and, more importantly, a description of ingredients with photo's of the common brands of bottled and jarred sauces/condiments. I may not be able to read Chinese, but I'm pretty good at matching pictures."—TheDaringKitchen.com

"The theme is "easy," but Low offers an intriguing range of Chinese food, not just pared-down, simple dishes for beginners."—LA Weekly

"Keeping matters simple without descending into the simplistic, Low presents a few dozen standard Chinese recipes from both Cantonese and Sichuan traditions."—Booklist

"The book is a labour of love for Low, who in addition to penning the recipes and explanations, also styled and shot the food—in all 80 Chinese dishes harvested from her blog entries. You will find popular Chinese classics like Fried Rice, Tea Leaf Eggs, as well as dim sum items that Low has perfected at home, and American favourites like Mongolian Beef, and Beef with Broccoli. This book is ideal for beginner cooks and those looking for some simple, mid-week meal ideas."—Flavours Magazine

About the Author

Born and raised in Malaysia, Bee Yinn Low is a Chinese-Malaysian. She is the publisher behind the hugely successful and popular Asian recipes site at Rasa Malaysia (RasaMalaysia.com,), which is currently the largest independent Asian recipes blog on the web. Previous to her blog, Bee worked as a business executive in a one of the world's largest media companies, specializing in social media, online marketing and international business development in the United States, China and other Asian Countries.

More About the Author

Bee Yinn Low is a cookbook author and a recipe developer specializing in Asian cooking. Bee blogs at Rasa Malaysia: http://rasamalaysia.com (#1 Asian recipes blog) and you can visit her site for more easy and delicious recipes.

Bee Yinn Low is an up-and-coming Asian food authority in the United States. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia. Her clients include Macy's, Mizkan America, Anolon, Microsoft, and more.

Bee Yinn Low currently resides in the United States. To contact Bee, please go to http://rasamalaysia.com/contact/.

Related Media


Customer Reviews

Beautiful Pictures of each recipe and very easy to follow.
Jana
Overall I highly recommend this book and it would make a great gift for anyone that likes Chinese cooking.
A N 3
I bought Bee's cook book after falling in love with the Rasa Malaysia website.
Bess H.

Most Helpful Customer Reviews

149 of 150 people found the following review helpful By Becky in NOLA TOP 100 REVIEWERVINE VOICE on October 26, 2011
Format: Hardcover Verified Purchase
Length: 4:30 Mins
Easy chinese recipes: family favorites from dim sum to kung Pao, pretty much says it all. This cookbook is full of the kind of recipes one would get out in a restaurant, from egg drop soup to orange chicken, only you, yes you, can make these at home. Low has demystified the sauces, the ingredients, and the techniques to make the recipes achievable, and yes, easy. This isn't a huge cookbook but the recipes included are the ones most people do seem to favor. When I read the recipe for shrimp toast I was thinking that no way would this taste like anything I'd get in a restaurant, it was too easy. As my sons and I chowed through the toast I kept thinking, wow, I made this! wow! and it was as good, if not better, than any restaurant.

We have a place here, pushcart dim sum, that is delicious (and fairly pricey) At home, from this cookbook so far, I've made the ribs, the black bean clams, and the pork bun filling, and it's all been really doable. I am not a stranger to Chinese cooking, I've been doing it for many years, but I still like to eat out because restaurant food is just different, and now I am making food that tastes like I ordered it from our favorite Chinese take out.

Pros:
well laid out recipes with ingredient list and directions that are easy to read and follow
Pictures of every recipe
pictures of some of the trickier techniques
a good basic explanation of techniques and ingredients in the front of the book
delicious easy recipes

Cons: none that I've found. quibbles- I like plain white background paper but that isn't really star reduction worthy.

*ETA April 12, 2012. I can't tell you how much I love this book. Everything comes out delicious and looking pretty much like the picture.
Read more ›
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34 of 35 people found the following review helpful By maureen c on August 24, 2011
Format: Hardcover
Anyone who has wanted to learn to cook Chinese food, but felt intimidated by the indgredients, should definitely buy this cookbook!!

My daughter gave me this cookbook, and I absolutely love it! I have had several Asian cookbooks over the years, but always found them hard to understand,and find some of the ingredients, so I basically gave up trying Chinese recipes. In her cookbook Bee describes the ingredients, shows you what they look like with incredible pictures, and where to find them if your local store doesn't have what you want....how easy is that!!
Now i am cooking chinese inspired dishes like an expert, all because of Bee!!!
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34 of 38 people found the following review helpful By Em Chun on November 11, 2011
Format: Hardcover Verified Purchase
My family used to eat out all the time. My parents would always be too tired from work to even think about cooking. After discovering Bee's website, we cook almost everyday!

I stumbled onto Bee's website, RasaMalaysia, when I was looking for a recipe for Shrimp with Mayo and Honey Walnuts for my dad's birthday a few years ago. The simplicity of her recipes makes it easy for even novice cooks like me to cook restaurant quality dishes. It also takes me less time to prep and cook three of Bee's dishes than for my Zojirushi rice cooker to cook rice. When I heard about her book, I had to have it. The pictures are professional. The food is colorful, which makes it more appetizing and healthy (since you're getting a wider range of health benefits from different color food groups). I also love that there's a list of ingredients with comments/definitions for people who may not be familiar with some of the items and a picture of the brands of sauces that Bee recommends. Her book is detailed and organized.

Many recipes are not found on the website so don't miss out! This is a must have for anyone attempting to cook Chinese food. So far all the recipes I've made are 100% hit and 0% miss.
Bee makes authentic Chinese food so you can say bye bye to your local starchy fast food restaurant.
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24 of 26 people found the following review helpful By Ericka J. on March 4, 2012
Format: Hardcover
I should add that they are easy if you already have a pantry stocked with the necessary sauces and spices but that doesn't take too long if you don't. Plus, if you do not live in an area where there is easy access to some of the items needed for the recipes, there are plenty of online resources to order from.

I initially bought this book just to support Bee Yinn Low because I felt I needed to repay the incredible generosity she offers with her recipes on her website: rasamalaysia.com. I found her site while looking for tasty and easy to create recipes after I found out that I was wheat and gluten intolerant. Without exaggeration, every single recipe that I have made on this website has been outstanding to the point where I am excited for guests to come over so I can wow them with what I have learned to make. The same goes for the recipes in this book (although I have just started out). Oh my god the Sichuan Spicy Chicken - drool. Black Bean Sauce Chicken - double drool. I have to adjust some of the recipes because the sauces or ingredients have wheat in them but they still come out excellent.

I have have come to feel after trying her recipes that most cookbooks under season their recipes so that they never come out rich or flavorful enough to stand up against restaurant-level dishes. This is not the case with the recipes in this book and on the website. Plus, in the book Bee Yinn Low goes into important details about cooking techniques that I hadn't known about before. One of my favorite tricks of the trade that I have learned (just about told everyone I know) is to tenderize chicken in baking soda for ten minutes before rinsing and stir-frying it. I have always wondered how to get that moist texture from chicken that you get in Asian restaurants and now I know.

Thank you so much Ms. Low!
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