Customer Reviews

Introducing Chinese Casserole Cookery

5 star:		(5)
4 star:		(1)
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My copy of this book was published in 1978. I have used it regularly. Each time my family gets together I surprise them with another wonderful dish made from this lovely cookbook. I was also happy to see Ms. Kah and I have matured gracefully over these years. During the last 26 years I have made almost all the dishes, repeated several time after time and still love it. Don't be afraid to give this book a real try -- you'll be happy you did.

I have cooked from my 1978 edition of this book for more than 25 years. The recipes are easy to do and very tasty. Most can be cooked in a crock pot. I own many cookbooks, and this is one of my favorties.

Really love this, use it at least every week. It's great and they are really good recipes, not to mention super useful instructions in the beginning about some basic butchery stuff everyone should know!

I love this book and have tried over half of the recipes now. I first learned about it by receiving photo copied recipes along with a clay pot I ordered years ago. The few recipes that came with the pot were so good I ordered the book and I am so glad I did!They are easy to follow and taste like real Chinese homestyle cooking. I use chinese clay pots constantly but they are getting very hard to get these days. Nice thing is you can make these recipes in any dutch oven on the stovetop but of course clay is the preferred pot to use if you can acquire one. I would definitely recommend this great book, Lilah Kan is a wonderful teacher!

I once owned the 1978 version of this book and would occasionally look about trying to replace it. That can be a problem at Amazon since their search engine usually returns too many or too few results if you cannot remember the exact name of a book. Finally, fortune smiled upon me and I found this newer edition of the book.

The word casserole refers to the cooking method, rather then the type of meal prepared. The method is also called red cooking since most of the recipes are interesting variations on a single theme: brown the meat and slowly braise it in a spicy soy sauce stock. Typical flavorings used are garlic, ginger, chilies and star anise. I love the results.

I use a Emile Henry Flame Top Round Oven which is stove top and oven safe at any temperature. This makes for a one pot meal.

I just got my 1978 edition today and I am most excited by the scallop recipes.