Customer Reviews

New World Chinese Cooking

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New World Chinese Cooking caught my eye at the library yesterday and I was so intrigued by it that I'm ordering my own copy. This is, as Ken Hom says in the Foreword, East/West food--fusion cooking. What's fusion? A combination of classic culinary delights with new techniques, often from other countries, and readily available ingredients, in this case in North America.

After an Introduction to the Chinese pantry, tools, cooking techniques, Chinese ingredients, and Asian vegetables, authors Jones and Wong get down to business. In chapters from Appetizers to Desserts, there are recipes from the basics (stock and spice mixes) to exotic. Just to give you a flavor (pun intended) of some recipes that made me drool:

* Crab and Corn Pancakes with Sweet-and-Sour Sauce
* Grilled Mussels with Sweet Peppers in Satay Glaze
* Crispy Sesame Phyllo Rolls Stuffed with Ginger Chicken and Soya Onions
* Crisp-Fried Chili and Garlic Shrimp
* Wok-Seared Beef Tenderloin with Mushrooms and Char Sui Sauce
* Beer-Battered Shrimp with Honey-Chili Glaze
* Pacific Rim Coleslaw with Spicy Apple-Basil Dressing
* Five-Spice and Spinach Scalloped Potatoes
* Stir-Fried Velvet Chicken with Rosemary Ginger and Carrots
* Ginger Panna Cotta with Mango
* Baked Wontons Stuffed with Apples and Cinnamon

You get the idea. Recipes are well laid out, directions are clear, unusual ingredients and terms are explained in sidebars, and many items are photographed deliciously in color. I have no doubt that I, a fairly average cook, can duplicate these dishes with no problems. I expect this cookbook to become one of my absolute favorites.

A great book by the authors of New World Chinese Cooking. Outstanding recipes in a consise and eloquent format