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Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao Hardcover – September 10, 2011
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"Her recipes are beyond amazing, and her photography is just stunning to say the least. "—Babble.com
"And now Bee's authored the cookbook Easy Chinese Recipes, Family Favorites from Dim Sum to Kung Pao, featuring over 80 Chinese recipes perfect for the novice cook and anyone that doesn't have a Chinese restaurant right next door." —FoodieCrush.com blog
"Plumb Bee's debut cookbook and you'll find interesting nuggets of information that she's plucked from Asian kitchens. To frame her book "easy" is to downgrade it because "easy" often connotes shortcuts. In reality, the book is dotted with nifty tidbits to help you understand certain aspects of Chinese cooking." —VietWorldKitchen.com blog
"Demystifying basic Chinese cookery, everything is clear, every recipe easily accessible, every one easy to follow in this volume. If new to Chinese cuisine, read the author's passion and perfection as you make every recipe. […] This book is at the top of its genre." —Flavor & Fortune blog
"One of the first things I do with a new cookbook is thumb through the pages to get the feel for the layout. Low's book has great photos of the dishes and photos showing tips/techniques; I wouldn't expect anything less from a world-renowned blogger (http://www.rasamalaysia.com/). A few more likes, especially appreciated in ethnic cookbooks, are the chapters containing cooking tips and techniques; description of equipment and utensils; and, more importantly, a description of ingredients with photo's of the common brands of bottled and jarred sauces/condiments. I may not be able to read Chinese, but I'm pretty good at matching pictures." —TheDaringKitchen.com blog
"The theme is "easy," but Low offers an intriguing range of Chinese food, not just pared-down, simple dishes for beginners." —LA Weekly
"Keeping matters simple without descending into the simplistic, Low presents a few dozen standard Chinese recipes from both Cantonese and Sichuan traditions." —Booklist
"The book is a labor of love for Low, who in addition to penning the recipes and explanations, also styled and shot the food—in all 80 Chinese dishes harvested from her blog entries. You will find popular Chinese classics like Fried Rice, Tea Leaf Eggs, as well as dim sum items that Low has perfected at home, and American favorites like Mongolian Beef, and Beef with Broccoli. This book is ideal for beginner cooks and those looking for some simple, mid-week meal ideas." — Flavours Magazine
About the Author
Born and raised in Malaysia, Bee Yinn Low is a Chinese-Malaysian. She is the publisher behind the hugely successful and popular Asian recipes site at Rasa Malaysia (RasaMalaysia.com,), which is currently the largest independent Asian recipes blog on the web. Previous to her blog, Bee worked as a business executive in a one of the world's largest media companies, specializing in social media, online marketing and international business development in the United States, China and other Asian Countries.
Top customer reviews
Have made the Fried Wontons (Excellent), Scrambled Eggs with Shrimp (Excellent), Mongolian Beef (VG), Black Pepper Beef (VG), Beef and Broccoli (VG), and the Chinese BBQ Pork aka Char Siu (Double up on the sauce. Had good flavors but not wild about the cooking method).
I'll be tackling the Sweet and Sour Pork, Spring Rolls, Mapo Tofu, Shrimp Fried Rice, Shrimp and Yellow Chive Dumplings next.
Very happy to be able to re-create the tastes of my childhood.
This book is a nice compilation of recipes, the instructions are easy to follow, even for a teenager and they are fun to cook. The pictures in this book are really nice and inspiring. The ingredients required are easily found in grocery stores or the Chinese market.
All in all this is a winner.
I've had this cookbook a few months now, and have tried making many of the dishes. They are not only easy, but wonderfully delicious and fast to make. I cannot vouch entirely for their authenticity, but having traveled throughout China a bit and eaten at authentic Chinese restaurants throughout the U.S. and Asia, to my palate they seem quite authentic as well. They are also very fast to prepare ... many dishes take about 10 minutes prep time and just a couple of minutes in the wok. And, once you have the fundamental ingredients, a lot of the time you just need to go out and buy some veggies and a protein and voila, you're ready to cook.
Living in a small town with no good options for Chinese, "Easy Chinese Recipes" is a lifesaver. However, even if you live in a bigger locale, you're missing out if you don't have this book. These dishes taste just as good if not better than many I've had at good Chinese restaurants, are fast and easy to make, and are likely quite a bit healthier in most cases than what you'd order from a restaurant. My hat is off to the author, who's done a fabulous job at making Chinese cuisine accessible to a wide audience.