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Classic Chinese Cuisine Paperback – September 23, 2003

4.4 out of 5 stars 10 customer reviews

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Editorial Reviews

From Library Journal

First published in 1982, Classic Chinese Cuisine has long been regarded as one of the standards in the field. The majority of the recipes have been revised for this editon, and about three dozen new ones have been added. Simonds's books, which also include China Express (LJ 11/15/93), are particularly known for making Chinese cuisine accessible and approachable for American cooks. Most collections will want to add this updated version of a classic.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

"Exceptional...There are delicacies from all the gastronomic areas."  (The Chicago Tribune )

"One of the most approachable treatments of Chinese cooking...The great strength of this fine book is its accessibility." (Cuisine )

"This is the only Chinese cookbook you will need for the beginning, the techniques, the recipes, and the stories of Chinese cooking." (Christian Science Monitor ) --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 384 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (September 23, 2003)
  • Language: English
  • ISBN-10: 0618379657
  • ISBN-13: 978-0618379651
  • Product Dimensions: 8.4 x 0.8 x 10.9 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #2,145,043 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
I have tried a few recipes from this book including the sweet moon cake, curry turnovers, and steamed cake (MA LA GAU)...all turned out delicious. Even my mother told me to purchase this book (I originally borrowed it from the library) because she was so impressed! Considering that we are immigrants from Taiwan, we know good chinese food when we taste it and Ms. Simonds has great chinese food. She does not always use traditional methods or ingredients in her recipes...but the end result is always fabulous. Cannot say enough about this book!
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Format: Paperback
By affording substitutions, Ms. Simonds' work has allowed me to enjoy chinese food despite being away from an asian market, or decent chinese restaurant. This book stands in marked contrast to many which fail to take into account the limited ingredients the person in a small town has to work with.
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Format: Paperback
The recipes in this book are easy to follow & prepare. The results of my efforts in using this book were DELECIOUS! Our local carry-outs would not be happy to know that this book is out on the market. From our family alone they're loosing about $100 a month of business. The cooking is easy to do and doesn't take a large amount of skill, though you should take the time to prepare everything before starting to cook. Wok cooking moves at a steady pace. You need to have your ducks in a row before starting to cook. Prior to making your first dish, read the instructions and prepare the ingredients so the dish comes together well. After that, you'll know what to expect and everything should be smooth sailing from there on out.
In the cooking, there are about 10 basic ingredients that are used for the sauces and marinades. Any Chinese grocery should have them. From there it's just the meats & veggies that you can mix & match according to your tastes. It's A LOT easier than you may think. Before you start, get a good Carbon Steel Wok & condition it well.
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Format: Paperback
I've made many dishes from this book, including:
Red-Cooked Tofu
Stir-Fried Broccoli in Oyster Sauce
Sweet & Sour Fish with Pine Nuts
Cantonese-Style Roasted Duck
Steamed Chicken with Scallions
Home-Style Spareribs
Stir-Fried Beef with Snow Peas in Oyster Sauce
Buns with Red Bean Filling

I love this book because
a. flavor of each dish turned out great
b. instructions were easy to follow
c. ingredients were easy to obtain from local markets

If anything, I'd like to see more color photos of plate presentations.
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Format: Paperback
While living in Beijing, I brought this as it was difficult to find Chinese cookbooks in English there. I've tried at least 20 recipes from this book, from dimsum cart favorites such as steamed barbecued pork buns, meat dumplings, pork ribs in black bean sauce, to family style meals such as northern cooked tofu, fish flash-cooked in scallion oil, shrimp balls, and mongolian barbecue...

This book allowed me to duplicate Chinese restaurant meals (the good restaurants) at home, using ingredients that are widely available anywhere there's a Chinatown. My home kitchen results were 100 times better than grocery take-out or street food stalls in Beijing. Some recipes took time, such as the yeast-raised steamed buns filled with barbecued pork, but the effort was worth it!

My family was not a big fan of tofu until I cooked the recipes in this book. "Northern Style Tofu was said to have been a favorite of Dowager Empress Tsu-Hsi in the 19th century," the author says. Now we know why!
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