Quick & Easy Chinese: 70 Everyday Recipes (Paperback)

~ (Author), Maren Caruso (Photographer)
Key Phrases: egg flower soup, shiu pork, deep skillet over high heat, Ginger-Soy Dipping Sauce, Char Shiu Pork, Tangy Plum Sauce (more...)

Editorial Reviews

Product Description

Throw away that take-out menu and turn to one of the recipes in this wonderful new cookbook. Using readily available ingredients and a few simple techniques Quick & Easy Chinese brings the delicious flavors of Asia into anyone's kitchen. Included are many familiar restaurant classics like Cashew Chicken Hot and Sour Soup and even Fortune Cookies—all simplified for easy home cooking. With a wide range of appetizers soups entrees drinks and desserts Quick & Easy Chinese will bring everyone good fortune and good eating.

About the Author

Nancie McDermott is a food writer and cooking teacher specializing in the cuisines of Southeast Asia. She lives in North Carolina.

Maren Caruso is a photographer based in San Francisco.

Product Details

• Paperback: 184 pages
• Publisher: Chronicle Books (September 1, 2008)
• Language: English
• ISBN-10: 0811859304
• ISBN-13: 978-0811859301
• Product Dimensions: 8.8 x 7.9 x 0.9 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #50,432 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars the book I have been looking for!, December 30, 2008

By	Mildred T. Broselow (hickory NC) - See all my reviews (REAL NAME)

This is the book on Chinese cooking that I have been looking for. All the dishes you love to eat in the restrauants, and for take out. Wonderful for those of us with no take out worthy of eating. Easy and flavorfull. The cover recipe is delicious... Kung Pao Chicken. Mongolian Beef is divine, but you need to double or triple the sauce. Lemmon Chicken is easy and fantastic as is the Shrimp with Zucchini and Sweet Red Peppers. They are all here..Orange beef, Pepper Steak, Chicken with Cashews, Moo Goo gai Pan, Pot stickers, Mu Shu Pork, and all are tasty and easy to make in an American kitchen. No pretenses to be authentic. Just extremely good American Chinese.... Like P.F.Chang's... I can't reccomend it highly enough.

4 of 4 people found the following review helpful:

5.0 out of 5 stars The Americanized Chinese dishes that you love. , February 7, 2009

By	kiwanissandy "Go Bucks!" (Heart of Ohio) - See all my reviews (TOP 500 REVIEWER)

This cookbook is for those who love Chinese food made the American way. There are 70+ recipes and it is all your favorites. This would make a great wedding present combined with a wok.

I made the soy sauce chicken wings on page 27 and they were fabulous. I needed to increase the sauce because the suggested amount was not nearly enough. I also had the hot and sour soup. It was still a good soup, just different then I've had before.

It had the Kung Pao, Szechuan, 5 spice, etc...all the typical American favorites. The picture on the cover is the Kung Pao Chicken, it's not a very appetizing picture but the dish itself was very good. There are pictures of some of the dishes, the pages are thick and glossy, you'd be able to wipe off spills easy enough.

The chapters are divided into beef, pork, chicken, fish and then vegetables and rice chapters. The fried rice with shrimp and peas was very good.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Finally buying it so the library can have their copy back, June 18, 2009

By	E. Tuttle (Ohio) - See all my reviews (REAL NAME)

I LOVE this cookbook. It meets all my qualifications for a good cookbook -- simple to follow, desirable recipes, great results, beautiful photography. The ingredients were easy to find and the food turned out exactly as I hoped without a lot of effort. The author didn't just make it possible for me to follow her directions, she taught me basic principles of how Chinese food is generally made that I can apply across my cooking. I highly recommend it.