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Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More Hardcover – January 30, 2018
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“Hsiao-Ching Chou delves into the heart of Chinese cooking, understanding its power to provide sustenance and comfort. This unique collection of recipes will inspire lovers of Chinese cuisine to fire up their woks. Chou expertly teaches popular classics such as Soup Dumplings and Mu Shu Pork, as well as less familiar dishes, like Beef with Pickled Chinese Mustard Greens and Spicy Clams with Chinese Sausage, showcasing the remarkable range of Chinese home cooking.”
—Grace Young, James Beard Award-winning author of Stir-Frying to the Sky’s Edge
“I love this book. It’s a warm invitation to home cooks to get comfortable with Chinese home cooking through stir-frying, braising, and steaming--and with easily available Chinese ingredients. The fried egg recipe alone (a wok is by far the best place to fry an egg) makes this an essential book, but there are many more, including Dry-Fried Green Beans, Hot and Sour Soup, Red-Braised Pork Belly, a selection of dim sum dumplings, and that guilty restaurant pleasure, General Tso’s Chicken. They’re all here. No restaurant needed!”
—Naomi Duguid, author of Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan and Burma: Rivers of Flavor
“When I first met Hsiao-Ching Chou and she told me about making wontons and dumplings and other dishes, I was startled for I never had thought of these foods being made, and here was someone who actually made them. And that’s just one reason why I’m so glad to see Chinese Soul Food coming into print. Another is Hsiao-Ching’s personal comments about life in her parents’ restaurant that run through the book; they shed light on so many lives. As for the food, when I thumb through this book I want to make everything--it sounds so good and so comforting. Congratulations on a fine book!”
—Deborah Madison, author of In My Kitchen and Vegetable Literacy
“Soulful. Smart. And hunger inducing. This is the sort of food you eat if you’re lucky enough to have a Chinese grandmother cook for you.”
—Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke on PBS
“I made the mistake of reading Chinese Soul Food before making dinner. I got so hungry reading over such appetite-inducing recipes as Baby Bok Choy with Chicken and Spicy Clams with Chinese Sausage that I simply had to run to the store to buy the ingredients. Dinner was a little later than usual but oh-so satisfying, and the recipes were simple and quick to make.”
—Bruce Aidells, author of The Great Meat Cookbook
"A fun guide to creating favorite restaurant recipes at home."
"Chinese home cooking isn’t as scary as it seems."
—The Seattle Times
"The definitive primer on Chinese home cooking."
About the Author
Hsiao-Ching Chou is an award-winning food journalist, a cooking instructor, and communications consultant. She is a member of the James Beard Foundation cookbook committee and Les Dames d'Escoffier. Chou has been a guest on local and national shows, including Public Radio's The Splendid Table, the PBS documentary The Meaning of Food, and the Travel Channel's Anthony Bourdain: No Reservations. In her spare time, she teaches popular everyday Chinese home cooking classes at the Hot Stove Society. She lives with her family in Seattle.
Top customer reviews
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There are many classics in the book, like kung-pao chicken, fried rice, General Tso's chicken, Mongolian beef, mu shu pork and even chicken chow mein, so newbies to Chinese cuisine or those who have only had these dishes in restaurants will likely find what they're looking for. In my own case, it took a little more excavating and imagination. But moving forward, I'll be using this cookbook, along with one a friend gave me years ago, Yan-Kit's Classic Chinese Cookbook.
Four and a half stars. If you're a carnivore/ommnivore, you may award it the last half-star.
My favorite recipe so far is the “Dry-Fried Green Beans”. It’s very easy and very delicious. This makes a quick weeknight meal when served over rice.
I do not use a wok. I use a 12” nonstick skillet. It heats more evenly on our western style stovetops. I’ve always been disappointed when I use a wok – they are not meant to be used on our stoves. I had an “ah-ha” moment when America’s Test Kitchen pointed that out & I have never looked back. If you want to use a wok, I would suggest a flat-bottom style – they have more bottom surface to contact with your stove.
There's a helpful section about techniques, tools and ingredients and then chapters of recipes for Dumplings, Little Eats, Rice and Noodles, Stir-Fries, Soups and Braises, Celebration, and Guilty Pleasures. There are lots of pictures of the dishes and steps in making them as well as thorough instructions. I saw recipes for all of the dishes I'm familiar with from my favorite Chinese restaurants as well as many that are new to me. All of the ingredients that I noticed are items that I can easily find at my grocery store or Asian grocery.
The recipes are mostly pretty easy and the ones I've tried taste good. I feel confident with this cookbook.
I've attached photos.