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Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao Hardcover – September 10, 2011
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"Keeping matters simple without descending into the simplistic, Low presents a few dozen standard Chinese recipes from both Cantonese and Sichuan traditions." —Booklist
"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
"Her recipes are beyond amazing, and her photography is just stunning, to say the least. "—Babble.com
"The theme is "easy," but Low offers an intriguing range of Chinese food, not just pared-down, simple dishes for beginners." —LA Weekly
"One of the first things I do with a new cookbook is thumb through the pages to get a 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 photos 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
"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
"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 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
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We have a place here, pushcart dim sum, that is delicious (and fairly pricey) At home, from this cookbook so far, I've made the ribs, the black bean clams, and the pork bun filling, and it's all been really doable. I am not a stranger to Chinese cooking, I've been doing it for many years, but I still like to eat out because restaurant food is just different, and now I am making food that tastes like I ordered it from our favorite Chinese take out.
well laid out recipes with ingredient list and directions that are easy to read and follow
Pictures of every recipe
pictures of some of the trickier techniques
a good basic explanation of techniques and ingredients in the front of the book
delicious easy recipes
Cons: none that I've found. quibbles- I like plain white background paper but that isn't really star reduction worthy.
*ETA April 12, 2012. I can't tell you how much I love this book. Everything comes out delicious and looking pretty much like the picture. Out of 14 chinese cookbooks this has become my go to book. I recently did a cook book purge and got rid of over 300, including several Chinese, I just didn't need them anymore because this is the book I turn to. I make something from it weekly, and it's such a winner. Make this your fist Chinese cookbook, or your last, either way you will be happy you bought this book.
If there's a downside, the worst thing would be some of the dishes (Hunan Beef) came out a little salty for my taste as written, and I don't find fast-food Chinese "salty," so that may be saying something. The rest of my family loves the dishes I think are too salty, however.
The best thing the cook in the family liked about this book was the beginning section that details many of the ingredients unique to Chinese cooking, with flavor profiles and pictures. It allows her to experiment more with Chinese flavors when she knows what adds what and what to look for.
Ultimately I'd say it's a great book for people who don't cook much, or people who are great cooks but not familiar with Chinese cooking who want to learn the tastes and techniques to add to their repertoire. Even if you know how to stir-fry, the primary method (though not the only method; there's a soup and dessert section), it's also great for learning the flavor mixes that make Chinese cooking unique, and tips and tricks for Chinese style springy shrimp and such.