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Martin Yan's China Paperback – April, 2008
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"'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area." San Francisco Chronicle, February 20, 2008
"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 6, 2008
"One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook" San Francisco Chronicle, February 20, 2008
"Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way." Inland Valley Daily Bulletin, February 7, 2008
"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 22, 2008
About the Author
Top Customer Reviews
I love how he takes several of the classic/basic sauces and "kicks them up a notch" adding some extra layers of flavor. I can't wait to try some of his recipes.
Being Cantonese, I mostly only dined on Cantonese Chinese food, so it is great to see the many dishes from other regions of China. For the last 4-5 years, I've been trying out the flavors and foods of the other regions of China in the restaurants of So. Calif.
I also enjoy the tibits of history, etiquette and the gorgeous photography showing off both both classic dishes and modern dishes and plating techniques. This is a cook book that you are really cook out of and use regularly.
Really a Grand Slam home run of a Chinese cook book.
Not long and involved. Gets the dinner on the table without having to prepare days in advance.
I have been a fan of Martin Yan's cooking for 35 years and even got to see him make dishes
in person at Macy's back in the 1970's.
Most Recent Customer Reviews
I love how this cookbook has recipes for specific sauces, allowing the chef to determine the rest of the ingredients in the meal. The sauces have a great, authentic taste. Read morePublished 6 months ago by BettyB
Martin Yan has long been one of my personal culinary heroes. His story of leaving China to come to the west brought him first to Canada, a logical step considering it to be aligned... Read morePublished 17 months ago by By CJs Pirate
I'm a big fan of Martin Yan's cook books and this cook book is just another example of why I like them so much. Great recipes that are very easy to follow. Read morePublished 18 months ago by J. Callen
I was hoping this book had more about the areas visited than it does. It accompanies the TV program but it isn't as informative as I had hoped. Read morePublished on August 12, 2011 by motherdude