The Everything Chinese Cookbook: From Wonton Soup to Swee... and over one million other books are available for Amazon Kindle. Learn more
Buy Used
$6.99
FREE Shipping on orders over $35.
Used: Acceptable | Details
Sold by monkcabinbooks
Condition: Used: Acceptable
Comment: 2003 Adams Media Pub. softcover. 1/4 inch tan tea spot and scuffing on page edges. Great otherwise! No writing or highlighting!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series) Paperback – September 1, 2003


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$3.72 $0.01

Frequently Bought Together

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series) + Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao + The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
Buy the selected items together

NO_CONTENT_IN_FEATURE

Shop the China Books Store
Interested in browsing our full selection of books related to China? Visit our China Books Store.

Product Details

  • Series: Everything®
  • Paperback: 320 pages
  • Publisher: Adams Media (September 1, 2003)
  • Language: English
  • ISBN-10: 1580629547
  • ISBN-13: 978-1580629546
  • Product Dimensions: 9.4 x 8 x 0.9 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #80,755 in Books (See Top 100 in Books)

More About the Author

Rhonda Lauret Parkinson, the Chinese Cuisine Guide at About.com, is the author of The Everything Chinese Cookbook and The Everything Fondue Cookbook. She is also a freelance writer and chef.

Customer Reviews

Clear, easy to follow recipes.
Karen C. Hardecker
I really enjoy cooking Chinese dishes and my family enjoys eating them.
Christina
I looked at a few other books but finally decided to buy this one.
K. Corey

Most Helpful Customer Reviews

143 of 143 people found the following review helpful By Scott Coffman on September 6, 2003
Format: Paperback
I love Chinese food: Not the torturous, pages-long recipes found in "gourmet" chinese cookbooks, but the delicious concoctions I can get at the local Oriental restaurant. This terrific book seems to have been cribbed from a Chinese takeout menu; all your favorite are here, from Moo Goo Gai Pan to Hot-and-Sour Soup. the recipes are well written and easy-to-follow, and none of the dishes is difficult to prepare. There are hints and tips for the novice, as well. A great value!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
83 of 86 people found the following review helpful By Sophie on January 4, 2005
Format: Paperback Verified Purchase
The thing about this book that distinguishes it from other Chinese cookbooks, is that is had ALL the recipes I was looking for (e.g., black bean sauce for noodles, Dan Dan, Singapore noodles, sweet and sour shrimp, etc). The only downside is that the author decided to make some of the dishes lighter (e.g., not having the shrimps dipped in batter and fried for the sweet & sour shrimp) - which I think should go into a different kind of book than a general Chinese recipe book as this. However, to me that is something that can easily be corrected without exercising too much imagination.

I've flipped through many Chinese cookbooks, and this is the only one that I've bought.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
48 of 51 people found the following review helpful By kitten on August 1, 2004
Format: Paperback
This book is pretty good for beginners like me ..it's so informative on the cultures and what to do but ..there's no illustration of the food itself how it would look like when it's done...so basically having to guess what it looks like ,however it definately teaches me how to make the food from dim sum but and it's pretty simple and easy but the ingredients are sort of hard to get ...in all like i said it's a good book .
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
47 of 52 people found the following review helpful By Midwest Book Review on November 14, 2003
Format: Paperback
In The Everything Chinese Cookbook, Chinese cuisine expert Rhonda Lauret Parkinson has developed a truly "user friendly" specialty cookbook which is ideal for the novice kitchen cook wanting to prepare and serve traditional Chinese dishes as part of a family dining experience. With an informed and informative introductory chapter on getting started with respect to Chinese cooking, individual chapters are devoted to dipping sauces, appetizers, soups and salads, rice and noodles, beef dishes, pork entrees, chicken and other poultry, tofu and eggs, fish and other seafood, Chinese vegetables; desserts and snacks. An ideal introduction into the kitchen mechanics of preparing popular Chinese dishes, The Everything Chinese Cookbook is further enhanced with two appendices: "Putting It All Together" and "Glossary of Asian Ingredient". The Everything Chinese Cookbook will take even the most amateur kitchen cook and show how to deliver expertly prepared and palate pleasing Chinese fare for ordinary daily dining or those special celebratory dinners with a true Chinese flair and expertise.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
24 of 25 people found the following review helpful By Morning Joy on May 25, 2007
Format: Paperback Verified Purchase
I highly recommend this Chinese cookbook. I don't know if I just lucked out when selecting it, but I will tell you it was put together very well by Rhonda Lauret Parkinson. It is packed full of recipes we have all heard of and feasted on at the tastiest restaurants. For example, I became really excited to learn how to make Honey Walnut Prawns, a dish that my husband and I really enjoyed at our favorite chinese restaurant in an area we long since relocated from. We hadn't been able to find a restaurant that served them since then--not until very recently. And I have to say, hands down, the recipe in the book is far better than the dish we had in Seattle. Also, I love all the tips she gives because I find them extremely helpful.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 14 people found the following review helpful By Zaine Ridling on February 20, 2009
Format: Paperback Verified Purchase
Take it from me, this is the book you want to get first if you're intent on cooking Chinese food in your home. Parkinson provides a lot of helpful information and background in the beginning of the book you'll be hard-pressed to find anywhere else. Almost every recipe is something an American would love. It details which spices, vinegar, wines, sauces, etc. to buy at your ordinary grocery store. All you'll need is a wok after that (get the Lodge cast iron, it's the best and will last you a lifetime). Every menu can be adjusted to your tastes, meaning you can make them more authentic or you can further 'Americanize' them, as incorrect as that sounds. But if you're wanting food the entire family will enjoy, this is the book with which to start. THEN try others! Finally, visit [..] and watch some of the chinese cooking videos there. They will illustrate in real time many of these same menus, and there you'll see shortcuts and other tips that many recipe books take for granted, but don't bother to mention.
__________________
TWO CAVEATS: (1) Within many menus, you'll see a measure of an ingredient (such as p.48) followed by the word "divided." For example, it will read: "2 tsp salt, divided." But you have to read the full process instructions below the recipe to know that you only add 1/2 tsp of salt first, and then sprinkle the rest on at the end during stir fry. (2) Nowhere is a batter recipe defined. You're told to deep fry chicken, etc., in batter first, but no batter ingredients are listed throughout. (I presume it's left up to personal choice.)
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By K. Corey on February 15, 2008
Format: Paperback Verified Purchase
I picked this up from the library thinking to use it as a starter cookbook before moving on to a better one. It turns out that I really like it. I was a bit intimidated by Chinese cooking but the organization and layout of this book made everything so very easy. I looked at a few other books but finally decided to buy this one.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?