Digital List Price: $39.99
Print List Price: $50.00
Kindle Price: $25.49

Save $24.51 (49%)

Promotions apply when you purchase

These promotions will be applied to this item:

Some promotions may be combined; others are not eligible to be combined with other offers. For details, please see the Terms & Conditions associated with these promotions.

Deliver to your Kindle or other device

Deliver to your Kindle or other device

Enter a promotion code or Gift Card

Facebook Twitter Pinterest <Embed>
Mastering the Art of Chinese Cooking by [Lo, Eileen Yin-Fei]
Kindle App Ad

Mastering the Art of Chinese Cooking Kindle Edition

by
Eileen Yin-Fei Lo (Author)
› Visit Amazon's Eileen Yin-Fei Lo Page
Find all the books, read about the author, and more.
See search results for this author
Are you an author? Learn about Author Central
Eileen Yin-Fei Lo (Author), Susie Cushner (Photographer)
4.1 out of 5 stars 50 customer reviews
See all 6 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
$25.49
— —
Hardcover
"Please retry"
$31.94
$18.00 $9.29
Length: 384 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Matchbook Price: $2.99 What's this?
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
  • Thousands of books are eligible, including current and former best sellers.
  • Look for the Kindle MatchBook icon on print and Kindle book detail pages of qualifying books. You can also see more Kindle MatchBook titles here or look up all of your Kindle MatchBook titles here.
  • Read the Kindle edition on any Kindle device or with a free Kindle Reading App.
  • Print edition must be purchased new and sold by Amazon.com.
  • Gifting of the Kindle edition at the Kindle MatchBook price is not available.
Learn more about Kindle MatchBook.
Alton Brown: EveryDayCook by Alton Brown
"Alton Brown: EveryDayCook" by Alton Brown
Popular Food Network personality, Alton Brown, brings you his new cookbook in 5 years, and this time it's personal! Learn more | See related books
click to open popover

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.
Download to your computer
Kindle Cloud Reader

Customers Who Bought This Item Also Bought

Page 1 of 1 Start overPage 1 of 1
This shopping feature will continue to load items. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading.
  1. All Under Heaven: Recipes from the 35 Cuisines of China
    Carolyn Phillips
    4.7 out of 5 stars 18
    Kindle Edition
    $19.99
  2. Every Grain of Rice: Simple Chinese Home Cooking
    Fuchsia Dunlop
    4.7 out of 5 stars 148
    Kindle Edition
    $19.84
  3. Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef
    Lee Anne Wong
    4.7 out of 5 stars 66
    Kindle Edition
    $10.99
  4. Tacos: Recipes and Provocations
    Alex Stupak
    4.7 out of 5 stars 88
    Kindle Edition
    $16.99
  5. Land of Fish and Rice: Recipes from the Culinary Heart of China
    Fuchsia Dunlop
    5.0 out of 5 stars 2
    Kindle Edition
    $16.05
  6. Essentials of Classic Italian Cooking
    Marcella Hazan
    4.8 out of 5 stars 453
    Kindle Edition
    $20.99

Editorial Reviews

From Publishers Weekly

Yin-Fei Lo's latest cookbook is visually stunning—with brush calligraphy, decorative borders, and full-page color photographs—as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditions and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Divided into three parts that can be slightly confusing (The Market as Classroom; The Market Becomes Regional; The Market Particular), the book offers recipes including popular dishes such as pot stickers, spring rolls, and General Tso's chicken, in addition to more adventurous selections including sea cucumbers braised with steamed black mushrooms. This is a gorgeous holiday gift. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"The only thing better than having Eileen Lo cook for you is having her teach you how. She takes you on an incredible journey as you build your Chinese pantry and master the basics. Eileen carefully explains the steps of every important Chinese cooking technique, while also communicating a profound respect for flavors. She is the Chinese godmother every chef wishes he had." Daniel Boulud, Chef-Owner, Daniel, Caf Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen and Bar

See all Editorial Reviews

Product Details

  • File Size: 9556 KB
  • Print Length: 384 pages
  • Publisher: Chronicle Books LLC (May 18, 2012)
  • Publication Date: May 18, 2012
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B0086I2BCS
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #745,150 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

    •  Would you like to give feedback on images or tell us about a lower price?

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsAuthentic Chinese Cuisine
By Eilie on January 8, 2010
Format: Hardcover Verified Purchase
This cookbook, like most of Eileen Yin-Fei Lo's cookbooks, is focused on authentic Chinese cuisine and is not a Chinese takeout cookbook. As the book does not cut corners, it includes the presence of some Chinese ingredients which may be difficult to find outside an Asian supermarket. For example, the cookbook includes a number of recipes which would be considered banquet or special occasion foods and include ingredients such as Shark's Fin and Bird's Nest. Nevertheless, this book does include a number of everyday recipes such as Ma Po Tofu and Hunan Hot and Spicy Shrimp, which can be made after a trip to the Asian foods aisle of most supermarkets, and provides useful recipes for Chinese sauces, such as XO sauce, which are usually purchased prepared. This cookbook is definitely geared toward people who are more accustomed to traditional Chinese cooking or are interested in how Chinese food is outside the local takeout place. Mastering the Art of Chinese Cooking includes a number of beautiful pictures of the prepared food and provides a taste of what Chinese home cooking can really be like.
Comment 70 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
5.0 out of 5 starsYour daily go-to cookbook
By R. Chapman on November 16, 2011
Format: Hardcover
I've had this book for nearly two years now. I use it once a week on average. Over time, I've learned to make small changes, substitutes, OMISSIONS, and so forth. I've never let a lack of a local ingredient stop me from enjoying a particular combination of ingredients. I use dry sherry for my Chinese cooking wine, and I was shown this trick by several Chinese graduate students I lived with. I will tell you this: The hot and sour soup is wonderful. The Cantonese dishes are delicate and subtle. They are simple to prepare. If you assemble and prep all the ingredients at your leisure prior to cooking for a group, you can have a nice social engagement. The Cantonese dishes remind me of my time in Hong Kong, where I ate the most wonderful and satisfying meals of my life. I am so pleased to have this cookbook, simply because it saves me the 17 hour flight to Hong Kong.

You'll find the hotter, Sichuan dishes to be delightful. Of course you can cut back on the heat. The rice preparation is fool proof. We do have a clay pot, and it is fun to use, but you can use an enamel coated iron skillet as the companion for your wok. I now scramble eggs and a few other ingredients for breakfast in my well-seasoned wok. It is quicker than using a non-stick omelet pan and is much cleaner.

Here's the deal - the book is excellent. I have about 30 cookbooks. This is in my top three. I use this book the most. It is true that I have had professional training and ran a resort as a younger man, but I haven't been in this business for years. My wife has no training, and she has no problem with the dishes. If you are completely unfamiliar with the basics of cooking, this book can present challenges. However, pick up the simple dishes, like "Chicken with Chicken Legs". You don't need fancy special mushrooms - just substitute come cremini or even those canned mushrooms. Just get in there an COOK! Buy this book, and NEVER have soy sauced American Chinese food again.
1 Comment 20 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
4.0 out of 5 starsGreat book, but probably not for the beginning chef who's learning how to make spagetti.
By Serena Wu on January 3, 2010
Format: Hardcover Verified Purchase
I've been using this book for a month now, and I really enjoy it. Asian food in general can be intimidating because it requires ingredients that are almost impossible to find if you don't have access to an ethnic grocery or aren't willing to order some of the staples off the internet. I live in San Francisco and have access to both great Chinese stores and a lot of live produce both in italian markets and in Chinatown and this book has really helped me use obscure ingredients that otherwise I wouldn't know what to do with. And the receipes are REALLY GOOD.
3 Comments 36 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
5.0 out of 5 starsMy holy grail traditional chinese cookbook
By Rudy L. on January 13, 2010
Format: Hardcover Verified Purchase
First, she had me at shark's fin soup. I ordered this book and expecting elaborate chinese dishes and the author delivered. There were dishes that I was so excited to see and just cannot put the book down. The author does not take short cuts in any of her dishes. Though you may find some recipes that you can make on a typical weekday, there are also recipes that you may want to make on special occasions as well, such as Chinese New Year. For example, she shares the techniques on how to cook abalone, bird's nest, and she even shares recipes on the most popular dim sum dishes - the shrimp dumpling! I would say that if you enjoy cooking, you should want to at least have the knowledge of how to start from scratch. This book shares many recipes that I've always dreamed of learning. I'm glad I found this book!!!
2 Comments 28 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
4.0 out of 5 starsMastering the Art of Chinese Cooking
By Ju on February 27, 2011
Format: Hardcover Verified Purchase
I am enjoying this book and anticipate that I will continue to do so for a long time.It is not a complete Chinese cooking book in itself but supplements my collection. Of particular interest to me are many recipes for condiments and the boxes of additional information about a product or a method. It provides background information and history about cooking methods and specific dishes. The information about raw ingredients and equipment is detailed and helpful. The recipes are easy to follow with well set out lists of ingredients and clear methodologies. They are also delicious. The book is a large one. It is attractive and has many interesting photos.

Much is good about this book but I do have reservations. I find it frustrating that the photos of markets were not labeled with their location. I like to know where these places are. The author describes taking students to Chinese markets to familiarize then with products and buying in this way. While this no doubt works well in her cooking classes, I find her constant apparent praising of her own methods irritating and unhelpful, although a reader unfamiliar with these markets may gain valuable information. My final niggle is the inclusion of shark's fin recipes. The harvesting of shark's fins is unsustainable and cruel. Chinese cooking can stand tall without this exploitation.
Comment 20 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

1.0 out of 5 starsOne Star

Kindle version of the book has numerous errors. Does not display fractions properly, so many ingredient amounts are unknown.

Published 6 months ago by Aaron Burr
5.0 out of 5 starsGreat book! Really delves into some of the nuances ...

Great book! Really delves into some of the nuances that create genuine and successful Chinese dishes. Read more

Published 7 months ago by apswirl
5.0 out of 5 starsFive Stars

great

Published 9 months ago by Arkady
1.0 out of 5 starsI am an avid Chinese cook and I was initially ...

I am an avid Chinese cook and I was initially quite excited to try out the recipes in this book. However I was shocked to see that it includes a recipe for shark fin soup. Read more

Published 10 months ago by Sunny
5.0 out of 5 starsFive Stars

A must for any serious cooking library.

Published 11 months ago by richard j. amann
5.0 out of 5 starsThanks.

Perfect. It was what I was looking for.

Published 17 months ago by Howard Gordon
5.0 out of 5 starsgood information for my grandchildren to check the spice or ...

good information for my grandchildren to check the spice or receipt English name for their Chinese cooking and history

Published 19 months ago by Susanna Kuh
5.0 out of 5 starsThe photos and design are also beautiful.

This is a challenging book that is also extremely well written, especially for a cookbook. The photos and design are also beautiful.

Published 20 months ago by MDOM
5.0 out of 5 starsFive Stars

A must read for Wok lovers.

Published 21 months ago by Robert Grossman
1.0 out of 5 starsHorrible Kindle edition!

This review is for the kindle edition.
I think giving this e book a one star is still very generous of me! Read more

Published 21 months ago by C. Tran

Set up an Amazon Giveaway

Mastering the Art of Chinese Cooking
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Mastering the Art of Chinese Cooking
Set up a giveaway

There's a problem loading this menu right now.

Learn more about Amazon Prime.

Look for Similar Items by Category