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Mastering the Art of Chinese Cooking Hardcover – October 28, 2009

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Eileen Yin-Fei Lo (Author)
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Eileen Yin-Fei Lo (Author)
3.9 out of 5 stars 54 customer reviews
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Product Details

  • Hardcover: 384 pages
  • Publisher: Chronicle Books (October 28, 2009)
  • Language: English
  • ISBN-10: 0811859339
  • ISBN-13: 978-0811859332
  • Product Dimensions: 9.4 x 1.5 x 11.4 inches
  • Shipping Weight: 4.7 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (54 customer reviews)
  • Amazon Best Sellers Rank: #218,456 in Books (See Top 100 in Books)

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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.
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1.0 out of 5 starsKindle edition is useless
By MG on December 30, 2016
Format: Kindle Edition Verified Purchase
I love this book (I have the hardcover and kindle editions), but unfortunately the kindle edition STILL, after over a year, does not display fractions. Why does quality control suck so badly on so many kindle books?
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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.
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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.
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1.0 out of 5 starsOne Star
By Aaron Burr on April 25, 2016
Format: Kindle Edition Verified Purchase
Kindle version of the book has numerous errors. Does not display fractions properly, so many ingredient amounts are unknown.
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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!!!
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3.0 out of 5 starsWARNING FOR KINDLE USERS
By Amazon Customer on March 25, 2014
Format: Kindle Edition
I have started buying the kindle versions of cookbooks, as they are far easier to use on my tablet in the kitchen than hard copies. So far, this has almost uniformly been a success. Unfortunately, sometimes the ebook version is faulty -- as is true here. Certain quantities are missing in the ingredients listings -- it looks like any time there is a fraction, for example, 1/4 cup, the ebook simply lost the imput. It will say just "cup", instead, and you have no idea whether that means 1/4 or 1/3 or 5 3/4 or what. I think the recipes are probably still mostly usable, at least to anyone familiar with Chinese cooking, but they're not going to be exact (and the author obviously likes exactitude).

The recipes *look* delicious, and if you have the hard copy, they probably are. Alas, the kindle copy is not as useful.
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Most Recent Customer Reviews

1.0 out of 5 starsI'm sure the content is wonderful, but the Kndle format is completely...

I really hate to give the book a 1-star rating. I own a number of Ms. Yin-Fei Lo's other books (physical copies) and like them very much, but I have to add my complaint to the... Read more

Published 10 days ago by Mike
5.0 out of 5 starsPlease show me the Kindle errors that are indicated in the quality...

I love cookbooks with narratives and bought this in spite of the notation that there are quality issues. Read more

Published 10 days ago by Amazon Customer
5.0 out of 5 starsthis and the SKY makes it complete...

VERY GOOD --- a lot of history and detail. Best if you live near a Chinese market...

Published 1 month ago by David Mosser
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 10 months ago by apswirl
5.0 out of 5 starsFive Stars

great

Published 12 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 13 months ago by Sunny
5.0 out of 5 starsFive Stars

A must for any serious cooking library.

Published 14 months ago by richard j. amann
5.0 out of 5 starsThanks.

Perfect. It was what I was looking for.

Published 20 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 22 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 22 months ago by MDOM

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