Customer Reviews

Iron Chef Chen's Knockout Chinese

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I've read a lot of reviews for cookbooks before where people complain the book is more a photographer's dream rather than an informative cooking tool. This book does have a lot of pictures, and is relatively short, however the pictures are with purpose. The recipes, for the most part, have step by step illustrated instructions and tips for creating the dishes.

If you don't like seafood, consider the source and realize this may not be for you. However, if you're interested in the Iron Chef's technique and use of sauces, this will be an interesting insight, oh and liking seafood will help (octopus etc).

For American's like myself, if you don't know where to buy things like broad beans, octopus, fermented black beans, and a wide variety of various mushrooms, then you will have a difficult time with some of these recipes. It seems the grocery list consists of, surprise, surprise, foods found in Japan and areas preparing Sichuan dishes, so keep that in mind if you have to have every ingredient exactly the same to make the recipes.

There are only about 70 recipes, so if you're expecting a compendium, sorry. It looks like it will be a lot of fun to prepare the dishes, and can't wait to taste a little of the Iron Chef's creations without actually having to buy a plane ticket to Japan.

I've been using this book written in Japanese language for a while and I just purchased this one in English language. Great translation job.

His famous mapo doufu is a food made in heaven. It is sooo good with plain white rice. I've used many of his recipes from this book and they are all very good to excellent.

He does use seafood that may not be easily found in the western grocery store, but you can certainly sub other items, such as chicken, shrimp, etc.

'Iron Chef', a contest between two competing professional chefs charged with making a minimum of five dishes from a featured ingredient, is one of the most popular culinary shows on television. One of those 'Iron Chefs' is Chen Kenichi, who in "Iron Chef Chen's Knockout Chinese" has compiled a beautifully illustrated, step-by-step, cornucopia of recipes showcasing more than sixty recipes that are as palate pleasing as they are appetite satisfying. These are dishes suitable for all dining occasions ranging from quick meals and light lunches, to seasonal stir-fries and Chinese desserts, from side dishes to fried rice and soups, from creative entries from left-overs to fruit dishes and more! Now anyone can turn out quality meals featuring White Fish Sashimi; Spicy Eggplant Donburi; Stir-fried Bean Sprouts with Garlic Chives; Honey-Coated Fried Bananas; Coconut-Simmered Apples; and Braised Spiny Lobster with Chili Sauce. Of special note are the instructions for making soup stock. Enhanced with as Afterword and a Reference Guide, "Iron Chef Chen's Knockout Chinese" is a highly recommended addition to personal, family, and community library Ethnic Cookbook collections.

This thin little book is packed with some fantastic recipes. You need access to good Japanese and Chinese groceries to pull these recipes off, but they're definitely worth it.

Chen's father invented the dish "Chili Shrimp" and this version is straight from HQ--its nuanced and excellent. Vinegar and a beaten egg at the end are the secret key points.

Many of the dishes will not be like the familiar "sweet and sour" dishes of Chinese American cuisine, but the ones I've tried so far are amazing. Daikon radish peels and shrimp sounds like the most boring dish ever, but frankly I couldn't stop eating it it was so good!! Takana pickles and pork over noodles was similarly excellent as was simmered daikon and sakura shrimp--it was so good, I made it two days in a row!

In any case, if you want some really great, unusual dishes, then pick up a copy of this book!

I basically bought this book to make the "famed" Mapo Tofu that would appear regularly during Iron Chef Chen Kenichi's but was pleased with the rest of the book based on it's usefulness in everyday cooking or at least ideas. Some of the recipes are inventive and others are very simple, all with step by step instructions, pictures, and tips. All of the ingredients called for are very common, if not in normal supermarkets, available at asian markets or specialty chains, such as whole foods. There is something for everyone. One thing I did not like about the book was heavy use of starch slurry (cornstarch/water thickener) throughout the book. Although I know it is a very common ingredient in classic Chinese cooking and cook with it regularly to create texture and consistency in sauces and soups, I feel there is a side of Chinese cooking that can be very clean and refreshing without the use of cornstarch, but then again this is restaurant style cooking. That in mind, the person making these recipes can adjust on their own as they please according to tastes, etc.

As for the Mapo Tofu. Delicious! I enjoy spicy food, like really spicy food, but beware, Chen is the Prince of Sichuan Cooking.

This book is fun to read even if you are not a chef. It gives new ideas for Chinese cooking and is a nice keepsake for fans of the original Iron Chef Japan.

I was lucky enough to watch Chen cook at his Shisen Hanten restaurant in Tokyo earlier this year. When I got home I ordered this book right away. It's great! He keeps everything clear and down to earth, just as he is in person. The recipes are very good and authentic. If you like, see some of my photos with him cooking here [...]

Watching Iron Chef and reading this book leads me to believe that Chen is a really down-to-earth guy. The book is full of great stuff. Well worth the price!