- Hardcover: 272 pages
- Publisher: William Morrow Cookbooks; First Edition edition (February 6, 2007)
- Language: English
- ISBN-10: 0060854073
- ISBN-13: 978-0060854072
- Product Dimensions: 9.4 x 7.7 x 1 inches
- Shipping Weight: 1.8 pounds
- Average Customer Review: 28 customer reviews
- Amazon Best Sellers Rank: #622,524 in Books (See Top 100 in Books)
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The Shun Lee Cookbook Hardcover – February 6, 2007
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“Michael Tong... shares with us the secrets of the pioneering Shun Lee kitchens…all the dishes we have loved and celebrated.” (Gael Greene, New York Magazine)
“The Shun Lee Cookbook is a testament to [Michael’s] passion and knowledge of his native Chinese cuisine.” (Daniel Boulud, Chef & Restaurateur)
About the Author
Michael Tong is the owner and executive chef of the popular Shun Lee West and Shun Lee Palace in New York City. In forty years, the Shun Lee restaurants have served about ten million people and have won two four-star ratings from the New York Times. Tong has appeared and cooked on the Late Show with David Letterman, and his restaurants have been reviewed in the New York Times, Time Out, Zagat Survey, New York magazine, and the Michelin Guide to New York City. For introducing Chinese culture to America, he has been honored by the China Institute in America, and was awarded the 2006 Ellis Island Medal of Honor. He lives in Manhattan.
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Top customer reviews
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The techniques are not at all difficult once you get used to the basics, and how to prep your mise en place so everything is ready for quick stir-frying. I am so glad this cookbook exists and it will absolutely be one of my regular-referenced books for weekly cooking.
The recipes throughout The Shun Lee Cookbook are for a certain type of refined cuisine. I am not sure how to describe it. . . "Food pared down to its essence", comes to mind. The ingredient lists are modest and the recipes use common readily available ingredients, but the results are refined and exquisite! One almost feels as if one could undergo personal growth by the use of these recipes, from the standpoint that one perhaps could not help but grow when making exquisite creation after exquisite creation.
The recipes in The Shun Lee Cookbook are for Chinese Fine Dining dishes, but are not rich or fatty, so could be eaten every day. Recently, I read a couple of books about Chinese families who loved to serve exquisite food for every meal, especially dinners, and invite their foodie friends over to enjoy great food together. While I think that one of the chefs I read about was an Imperial chef, and I could never rise to that level, I feel that I would never be embarrassed in the least to serve any of the dishes in The Shun Lee Cookbook to my very discerning international foodie friends, all of whom regularly dine in China on expense accounts, in the great Chinese cities. This cookbook is one of my favorite Chinese cookbooks! Using these recipes, one could imagine oneself as one of the characters in The Last Chinese Chef ! ;D