The Modern Art of Chinese Cooking: Techniques and Recipes (Paperback)

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Editorial Reviews

Amazon.com Review

There are many fine books on Chinese cooking. Among them, Barbara Tropp's the Modern Art of Chinese Cooking stands out for its grounding in the underlying philosophy of this sophisticated cuisine. Tropp explores the yin and yang, the harmony of opposites underlying all aspects of Chinese life. Relating them particularly to cooking, she illustrates how seasoning with both chiles and sugar gives a dish fullness of flavor that is more than just hot and sweet. The author gives much attention to equipment and techniques--this is an in-depth manual as well a recipe book. Ever practical, she is not too shy to advise readers about using a Western-style skillet for stir frying, along with advice on using woks, cleavers, and steamers.

The recipe section opens with assorted nibbles. Dishes range from spicy Szechuan Ma-La Cold Chicken to Rice-Coated Pork Pearl Balls, ideal for serving at parties. There are red-cooked stewed meats and juicy Pot Sticker Dumplings. Recipes are as simple as Spinach Stir-Fried with Garlic and Salt, and as complex as Pressed Birthday Duck, which takes up to four days to make and involves three cooking techniques. The dishes come from various regions of China, with an emphasis on those with bold flavors. Tropp adds technique notes to her already detailed instructions, and even recommends what serving dishes to use, whether to heat them, and the best wines to accompany dishes.

Ultimately, the wealth of information, Tropp's charming voice, and the creative touches she adds in crunchy Cinnamon Bark Chicken, Ginger-Infused Crème Caramel and other recipes make Barbara Tropp's The Modern Art of Chinese Cooking a necessary book for anyone serious about Chinese food. --Dana Jacobi --This text refers to an out of print or unavailable edition of this title.

Review

Hailed as a culinary classic when it first appeared years ago in hardcover, it's a pleasure to see the paperback version, which will reach new audiences with its hundreds of recipes and insights on Chinese cooking techniques. Many menu suggestions and notes on techniques are included in this comprehensive guide. -- Midwest Book Review

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Product Details

• Paperback: 624 pages
• Publisher: William Morrow Cookbooks (April 15, 1996)
• Language: English
• ISBN-10: 0688146112
• ISBN-13: 978-0688146115
• Product Dimensions: 10 x 7 x 1.6 inches
• Shipping Weight: 2.6 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #354,867 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

29 of 29 people found the following review helpful:

5.0 out of 5 stars More art than modern, more classic than China Moon., September 24, 2000

By	Thomas Hull (Wichita, KS USA) - See all my reviews

I learned to cook from this book, and not just Chinese. Partly it's that Tropp shakes convention: I threw my wok away, learned to season fried rice with kosher salt instead of soy sauce, discovered that I didn't have to peel ginger. Partly it is that she works harder to make it easier for you to do the right things, and to understand what makes them right. And, of course, it's also because the results are just so damn good. Also, note that the emphasis here is on simple and hearty, not the nouvelle cuisine of her China Moon book and restaurant. And I did make the pilgrimage to her restaurant, but her best dishes are the ones that come out of my kitchen.

17 of 17 people found the following review helpful:

5.0 out of 5 stars WOW! I'm cooking authentic chinese dishes and loving it!, December 23, 1997

By	[e-mail] (John A. Morrison 1510 Carnation Lewisville Texas 75067 (near Dallas)) - See all my reviews

Barbara Tropp is my hero! A year ago I became engaged to a lovely Taiwanese woman who expressed her desire not to become a full time cook just because she was married. This inspired me to try my hand at Chinese cooking. I began to research cook books determined to fine one written by an authentic Chinese chef. To my surprise, Barbara Tropp's name kept coming up in reviews and articles....I couldn't escape her name so I bought "The Modern Art of Chinese Cooking". It was important to me to learn "the real McKoy" because my bride-to-be would be my judge. I was completely surprized when Mary kept exclaiming over and over that "that's how they do it in restaurants back home" or "that's how my mom does it" and so on. The only draw back is that, now, to enjoy my favorite chinese dishes, I have to cook them myself. Our local Chinese restaurants do not serve most of the recipes in Ms. Tropp's book. She is clearly passionate about her subject. And as a result, so am I. This book not only teaches one how to prepair her dishes, it gives you background information surrounding them. The regions where they originated, when and how they are served. Additionally, if she make ANY changes to the original recipes, she tells you what they are. You are not only learning how to prepair delicious dishes. You are getting an education beyond the ingrediants making it possible to taylor your meals around your guests (if they happen to be Chinese). So! Now I have a new hobby which I enjoy because I'm learning to do it well, my fiance thinks I'm great because I cook for her, my friends are constantly inviting me to cook for their parties and Mary loves showing off my skills and insights to her Asian friends and aquaintences. I have enjoyed dozens of hours learning from this book and I have barely scratched the surface. I am so glad I found this site and I am happy to have an opportunity to express the joy I have had learning to cook Chinese food the Barbara Tropp way. Thanks Barbara! If your ever in the Dallas area, I would love to shake your hand. Sincerely, John Morrison.

16 of 16 people found the following review helpful:

5.0 out of 5 stars Authorative Authentic Chinese Cooking---In English!, October 24, 1998

By A Customer

As a Canadian of Asian descent, I grew up eating authentic Chinese food, even though I cannot read Chinese. I don't like my Chinese food "Westernized". Authentic Chinese food is my goal when cooking at home. THIS BOOK IS A GOD-SEND! It explains in fascinating detail the tools, techniques and very importantly, the INGREDIENTS used in Chinese cooking. The recipes include Ms. Tropp's own personal observations and many recipes have interesting stories attached. This makes the book very fun to read (although colour photos would make it even more fun). I am particularly impressed by Ms. Tropp's attention to detail and authenticity. When she does modify a recipe she clearly indicates this. This is definitely the best Chinese cookbook I've seen and I recommend it heartily. As a side note, I did not fully understand the movie, _Eat Drink Man Woman_ until I read Barbara Tropp's book. See the movie, then read the book! :-)