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29 of 31 people found the following review helpful
on May 11, 2007
I bought the Shun Lee cookbook when it first came out, since I was familiar with the quality and deliciousness of the food at the restaurant in New York, and have always wanted to learn how to make such amazing chinese food at home.

I am something of a novice chef, especially when it comes to chinese cuisine, and all of the recipies I have prepared have come out amazingly. I made the dry sauteed green beans, lemon chicken, and scallion pancakes for a dinner party of 5, and got rave reviews all around...people couldn't believe I had made the dishes myself! Everyone asked me for the recipes, and a couple of people went out and bought the book. Several of my friends have since tried the recipes at home with similarly fantastic results.

I've also made the dumplings in big batches and kept them in my fridge and prepared them in different ways for dinner all week long (same goes for the cold sesame noodles).

I would highly recommend this book to anyone who ever wanted to be able to make fantastic chinese at home (or pass themselves off as a gourmand to all of their friends).

This cookbook is my go-to for dinner parties and quick, simple, delicious meals during the week.
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9 of 10 people found the following review helpful
on August 16, 2007
This beautifully illustrated and graciously written cookbook is a rarity. Inspiring, tantalizing pictures and easy-to-follow recipes of cuisines I adore (from Sichuan, Hunan and Shanghai)but for which I rarely find recipes. Get it and I assure you, your life will be more delicious...even if you don't cook, you'll drool over the photos.
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6 of 6 people found the following review helpful
on September 8, 2009
This book is well bound with thick pages and full color pictures of most of the recipes. The recipes are equally elegant, possibly a little too elegant. Instead of simple everyday type recipes the food described seems more fit for high end entertaining when you have several hours available to spend locating and preparing ingredients. I've only made a few of the dishes so far and found the food pretty good but not something I would make often.
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16 of 20 people found the following review helpful
on February 9, 2007
Every true New Yorker we know has been dining here for ages and many even have the restaurant's phone numbers saved on speed dial for deliveries! Shun Lee has withstood the test of time and serious food gourmands of this city. It has been a gem to so many who really understand fine dining and know what to look for: quality ingredients, freshness, attentative service, presentation, environment and authenticity. Now with this new cookbook, anyone can try these recipes in the comforts of their own home! It's about time!
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6 of 7 people found the following review helpful
on March 24, 2011
After reading up on this book and the restaurant, I borrowed this book from the library for 3 weeks. I loved the book so much that I bought my own copy via Amazon. It arrived today, and I am just thrilled to have my own copy! The dishes are very elegant, but not hard to make. Mr. Tong offers tricks that other books do not have, and I have an extensive and very good cookbook collection. One tip I liked was to first fry eggplant in oil then dip the pieces in boiling water to remove excess oil, then drain on paper towels! I love eggplant, and the Shun Lee cookbook gives recipes for garlic eggplant hot or as a cold appetizer.

The recipes throughout The Shun Lee Cookbook are for a certain type of refined cuisine. I am not sure how to describe it. . . "Food pared down to its essence", comes to mind. The ingredient lists are modest and the recipes use common readily available ingredients, but the results are refined and exquisite! One almost feels as if one could undergo personal growth by the use of these recipes, from the standpoint that one perhaps could not help but grow when making exquisite creation after exquisite creation.

The recipes in The Shun Lee Cookbook are for Chinese Fine Dining dishes, but are not rich or fatty, so could be eaten every day. Recently, I read a couple of books about Chinese families who loved to serve exquisite food for every meal, especially dinners, and invite their foodie friends over to enjoy great food together. While I think that one of the chefs I read about was an Imperial chef, and I could never rise to that level, I feel that I would never be embarrassed in the least to serve any of the dishes in The Shun Lee Cookbook to my very discerning international foodie friends, all of whom regularly dine in China on expense accounts, in the great Chinese cities. This cookbook is one of my favorite Chinese cookbooks! Using these recipes, one could imagine oneself as one of the characters in The Last Chinese Chef ! ;D
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2 of 2 people found the following review helpful
on January 9, 2014
I can't say I've ever just sat down and read an entire cookbook, just because it was interesting, but this was that cookbook. I couldn't put it down, and next thing I knew I was shopping for a wok and jotting down grocery lists. The recipes are easy to follow, and I find myself referring back to it week after week.
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2 of 2 people found the following review helpful
The food is divine! The recipes are well written and illustrated. The ingredients are available in our local health food store.
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3 of 4 people found the following review helpful
on February 10, 2009
Shun Lee Dynasty on Est 55 has been my favorite Chinese restaurent since 1975. I have eaten there on business lunch every other day for 2 years. The chef would try new things on us. Mock duck pie (not sure of real name) is a vegetarian (and I amnot) dish that is served the same as Peking DUck with Mandarin Pancake, hoisin sauce and green onion and it is wonderful. Their fried dumplings are the best. Hack chicken a sechuan shrimps are house favorites here. They had several recipes printed in NYT in the 70's...priceless. This cookbook is a neccessary addition to my Chinese collection.
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1 of 1 people found the following review helpful
on November 28, 2013
Favorite Chinese restaurant and the book lives up to my hopes. The recipes are simple but the methods may contain many steps. If you have a good oriental grocery in the neighbor, you probably won't have trouble getting the necessary ingredients in order to recreate what is deserved at Shun Lee. Very happy to purchase the hardcover then discover the kindle for 99 cents. This is definitely one book I want to keep and refer to often.
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on November 26, 2014
This is the Chinese food I grew up learning to love and enjoy, as my mother was working and living in Manhattan and I spent many evenings enjoying dinner at Shun Lee West with her as a young child. To be able to re-create some of these recipes in my own kitchen now is such a revelation.

The techniques are not at all difficult once you get used to the basics, and how to prep your mise en place so everything is ready for quick stir-frying. I am so glad this cookbook exists and it will absolutely be one of my regular-referenced books for weekly cooking.
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