Betty Crocker's New Chinese Cookbook (Hardcover)

~ Betty Crocker Editors (Author) "China is a nation steeped in more than 5,000 years of history; few realize that its culinary heritage has been developed and perfected for this..." (more)
Key Phrases: tilt wok, cup sliced canned bamboo shoots, siu mai skins, Barbecued Pork, Sichuan Sauce, Toasted Sesame Seed (more...)

Editorial Reviews

From Library Journal

Most of the recipes in this revised edition of a 1981 title are new, developed by a Minneapolis chef and restaurateur. Recipe notes and instructions are clear and precise, but in general the recipes themselves are nothing special; many are standard Chinese menu offerings. Still, Betty Crocker books seem to have a devoted following; buy for demand.
Copyright 1990 Reed Business Information, Inc.

Product Description

More than 130 recipes highlighting Cantonese, Sechuan, and specialties are presented together with complete instructions on cooking style, utensils, preparation, and artistry.

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Product Details

• Hardcover: 144 pages
• Publisher: Betty Crocker (May 15, 1990)
• Language: English
• ISBN-10: 0130832545
• ISBN-13: 978-0130832542
• Product Dimensions: 10.1 x 8 x 0.6 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (12 customer reviews)
• Amazon.com Sales Rank: #139,145 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

53 of 55 people found the following review helpful:

5.0 out of 5 stars Restaurant quality food from your kitchen!, November 21, 1999

By A Customer

Every recipe I've tried tastes like it's from a quality Chinese restaurant. The recipes are easy to understand, I can find the ingredients in my local market, and the finished quality is consistently delicious.

25 of 26 people found the following review helpful:

5.0 out of 5 stars Excellent first Chinese cookbook, September 22, 1999

By A Customer

I came across this book recently and found it very useful for my initial experience at cooking Chinese. Although I'm a pretty proficient cook,, I've never had much success trying Chinese dishes before. The difficulty I'd had with some of the other well-known Chinese cookbooks is that they are too complicated if you've never cooked with some of the ingredients before -- too many variables for the novice. This book takes a somewhat simpler, yet satisfying approach. It doesn't lack interest. I think I'll learn a great deal from it.

22 of 23 people found the following review helpful:

5.0 out of 5 stars This is THE best Chinese cookbook yet!, March 25, 1998

By A Customer

I have at least 6 Chinese cookbooks, and this one is absolutely the best ever! So far, each recipe I have tried has been rated between an 8 and a 10 for taste. It doesn't get much better than that. I am just waiting for another book to be written with Leann Chin's additional recipes.