The Yan Can Cook Book [Paperback]

Martin Yan (Author)

Book Description

Publication Date: January 26, 1982

A comprehensive compendium of over 200 carefully  tested recipes, lavishly illustrated with  diagrams, drawings, cartoons, and photographs.

Editorial Reviews

From the Publisher

A comprehensive compendium of over 200 carefully tested recipes, lavishly illustrated with diagrams, drawings, cartoons, and photographs.

From the Inside Flap

A comprehensive compendium of over 200 carefully  tested recipes, lavishly illustrated with  diagrams, drawings, cartoons, and photographs.

Product Details

• Paperback: 368 pages
• Publisher: Broadway Books; 1ST edition (January 26, 1982)
• Language: English
• ISBN-10: 0385176066
• ISBN-13: 978-0385176064
• Product Dimensions: 8.5 x 4 x 1.2 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #297,335 in Books (See Top 100 in Books)
  • #13 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Wok Cookery
  • #95 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Chinese

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Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

5.0 out of 5 stars Extremely useful, September 26, 1999

By A Customer

This review is from: The Yan Can Cook Book (Paperback)

Practically every recipe I've tried from this book has been delicious. I especially like the supplementary information on how to make tofu and growing bean sprouts, which I've not seen covered in other Asian cookbooks. My only criticism is that there is no alphabetical index; it makes it a little hard to look up specific recipes.

6 of 7 people found the following review helpful:

5.0 out of 5 stars Classic Yan, August 27, 1999

By A Customer

This review is from: The Yan Can Cook Book (Paperback)

Yan can be a little hokey at times, but that's part of the fun. I really enjoyed this book and every recipe I have tried has been excellent. Ingredients and other tidbits are thoroughly explained. As it's one of the older Yan books, I found it enjoyable not to have to wade through a glossy "picture book" cook book so popular today that seem to leave the recipes in as an afterthought.

2 of 3 people found the following review helpful:

3.0 out of 5 stars A walk down memory lane. barefoot. in a snowstorm, January 22, 2010

By 

Quai Chang Cain - See all my reviews

This review is from: The Yan Can Cook Book (Paperback)

So this was the first cookbook I ever bought, and my first attempt to learn to cook. As what motivates most men to do anything at all, I was trying to impress a girl. I picked a shrimp stir-fry that involved rehydrating dried peppers. I thought all shrimp came in a can. By the time I was done, the little canned shrimp had all but disintigrated into a fine yellow mush that was BLAZING hot. Think Dante's Inferno at Farenheit 451. It was like grits from the depths of hell. My poor date spent a few minutes just pushing the gruel from one side of her plate to another with her fork, bravely pretending to eat some of it. Then she left. I presume to get a cheeseburger, but I never saw her again, so I couldn't ask.

I got back on the saddle and now, years later, I am fearless in the kitchen. The only thing I can say for this book is that it wasn't a good place to start if you are as dumb as I was. Since that is so unlikely as to be hardly helpful, I'll throw in a recommendation: Barbara Tropp's Chinese cookbooks are fantastic for teaching techniques.