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Martin Yan's China Paperback – April 1, 2008


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Editorial Reviews

Review

"'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area." San Francisco Chronicle, February 20, 2008

"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 6, 2008

"One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook" San Francisco Chronicle, February 20, 2008

"Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way." Inland Valley Daily Bulletin, February 7, 2008

"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 22, 2008

About the Author

Martin Yan is the author of numerous cookbooks on Asian cuisine and the host of over 2,000 cooking show episodes, including the famed Yan Can Cook. The James Beard Award-winning chef resides in the San Francisco Bay Area.
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Product Details

  • Paperback: 240 pages
  • Publisher: Chronicle Books (April 1, 2008)
  • Language: English
  • ISBN-10: 0811863964
  • ISBN-13: 978-0811863964
  • Product Dimensions: 8.6 x 0.9 x 10 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #658,996 in Books (See Top 100 in Books)

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Online Junkie on March 18, 2011
Format: Paperback Verified Purchase
Wonderful recipes and the photography is outstanding. I love his take on his sauces, flavored oils and most of his recipes are easy enough for the average home cook. I'm lucky to be in LA so most all the ingredients are readily available if you know where to look.

I love how he takes several of the classic/basic sauces and "kicks them up a notch" adding some extra layers of flavor. I can't wait to try some of his recipes.

Being Cantonese, I mostly only dined on Cantonese Chinese food, so it is great to see the many dishes from other regions of China. For the last 4-5 years, I've been trying out the flavors and foods of the other regions of China in the restaurants of So. Calif.

I also enjoy the tibits of history, etiquette and the gorgeous photography showing off both both classic dishes and modern dishes and plating techniques. This is a cook book that you are really cook out of and use regularly.

Really a Grand Slam home run of a Chinese cook book.
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6 of 7 people found the following review helpful By Araceli Leonard on October 14, 2008
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Martin Yan's ideas on preparation of sauces in advance are wonderful, easy, and delicious. His advise on stocking your pantry is essential in preparing his recipes. My family and I have tried several recipes in this book and we find them easy and delicious.
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3 of 3 people found the following review helpful By Richard S. Mckinney on December 24, 2010
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I have most of Martin Yan's books and feel that he has a great style and amazing knowledge of the subject of Chinese Cooking. I have spent most of my life as a Chef and now as a Culinary Arts Instructor and find the concepts in Martin's books to be very thorough and filled with ideas that spark the imagination and a further study of the subject.
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1 of 1 people found the following review helpful By By CJs Pirate on February 5, 2015
Format: Paperback
Martin Yan has long been one of my personal culinary heroes. His story of leaving China to come to the west brought him first to Canada, a logical step considering it to be aligned to the UK, then to the US. All that time Yan cooked, and to great him tell it, that's what his uncle expected from him.

Yan's recipes are at once both approachable and doable. His techniques teach the reader (student) how to prep, apply those techniques for stir frying, steaming and roasting, as well as the layering of flavors. All in all, Yan brings China to North America.
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Loved the sauces recipes and techniques. Easy to follow.
Not long and involved. Gets the dinner on the table without having to prepare days in advance.
I have been a fan of Martin Yan's cooking for 35 years and even got to see him make dishes
in person at Macy's back in the 1970's.
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I'm a big fan of Martin Yan's cook books and this cook book is just another example of why I like them so much. Great recipes that are very easy to follow. But Martin also intermixes great annecdotes throughout the book which make browsing through it while looking for recipes a real pleasure.
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This cookbook was a pretty interesting read, and most of the recipes are pretty easy to recreate at home for someone without an extensive Asian pantry. The best use for this is to get ideas for cooking your own dishes based on mother sauces and other basic elements of Chinese cuisine.
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