The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's...

The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority ... | Eileen Yin-fei Lo | My daughter loves this Cook Book

books:

The Chinese Kitche...

	The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority ... Eileen Yin-fei Lo William Morrow Cookbooks, 1999 - 464 pages average customer review:based on 24 reviews view larger image
	for more information click here

highly recommended

Authentic Chinese Cuisine Lovingly Prepared

I bought this book because I was tired of the simplified, Americanized recipes of many Chinese cook books and because I wanted a little history with my recipes. I was not disappointed on both counts. Ms. Lo speaks with authority and warmth in these pages, and, being a purist when it comes to Chinese cookery, gives you the real deal when it comes to the cuisine of China. Here you'll find not only Cantonese dishes but those from Shanghai, Szechuan, and other regions. The instructions are clear (if sometimes daunting) and there are many beautiful photographs accompanying them. I've made several recipes and have been very happy with the results, and I plan on making many more. Many of these recipes are not of the quick-n-easy variety, but the extra time and effort are worth it.

for more information click here

My daughter loves this Cook Book

My daughter was looking for a good Chinese cook book. Her Birthday
was coming up, so I reviewed and came up with this book. And she
loves it. She loves the history, what type of wok she needed, and
the recipes were easy to follow. Even her husband was impressed and
that's not easy to do. Shes been doing at least 2 recipes a week,
what can I say?? She absoutly loves this Cook Book.

Better than local Chinese by Far

I moved from San Francisco to Boulder Colorado. As a consequence, I had to leave behind the good Asian cuisine of the Bay Area. Though Boulder sports one fair to good Vietnamese restaurant, the Chinese restaurants serve only Americanized Chinese glop. This book enabled me to cook the dishes I like. I am not a great cook, but with patience, diligence to mail order the real ingredients -- szechuan peppers for example -- and a bit of trial this book has given me the ability to cook some really satisfying Chinese food. It appears to me to be authentic and it beats the heck of the local restaurant's fare, easily.

I've tried about 40 of the dishes in the book with near absolute satisfaction. There is some effort involved, but with a good wok, a gas stove/wok ring, and some practice, this book offers a means to cook excellent Chinese food. It's not quick and easy, but the results are worth it. The soups and main dishes are excellent.

I encourage anyone trying to cook real Chinese food to give it a try. You will not be disappointed.

for more information click here

Great cookbook . . .

I have not actually cooked anything from this cookbook, however, I have read many of the stories and recipes in the book, and it is very well written. Ms. Lo provides a lot of background information and their are some very good scholarly essays in the book on the evolution of Chinese cuisine. My favorite essay was in the last chapter on Chinese food in America, or what most Americans think of as Chinese food, and how that cuisine evolved. I also appreciated the information on the different tools and utensils that would be needed to cook these recipes. She provides photographs for difficult techniques, as well as an in depth list of ingredients that are needed, along with their Chinese names, definitions, and what they are used for.

for more information click here

Inspirational cooking

The dishes in this book are more like the chinese I ate in China, and although a little detective work is needed for some of the ingredients, well worth the effort. Only criticism is lack of pictures of the recipes.

reviews: 1, page 2, 3, 4, 5

products you might be interested in