The Book of Chinese Cooking

Rating:
Summary: Beautiful layout and wonderful recipes
Review: I refer to this book often, as much for its clear and easy to understand recipes as for its wonderfully tasting creations. Of all the cook books I have (and I do have many) this is by far the most beautifully designed. Each step of the recipe is photographed so you never stray to far from the intended creation. I highly recommend this book; I only wish Jasper would do a book like this on sushi!

Rating:
Summary: A great introduction to Chinese cooking.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Chinese Cooking, starts with a brief introduction into regional Chinese cuisine, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major courses, from dim sum to rice and desserts. Special chapters are dedicated to soups and stocks, starters, fish and shellfish, poultry and (red) meat. Classics such as fried rice, chow mein, stir-fries, won tons, hot and sour soup, mandarin chicken, Peking duck, spring rolls, Szechuan and sweet and sour dishes and jasmine tea appear next to unique recipes such as drunken fish, duck in lemon juice, mango mousse, lamb and cucumber soup,and snapper in hot bean sauce.

From asparagus and beef soup to Yellow River carp, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Chinese cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai and Japanese Cooking, on Stir-Fries, and on Curries and Indian Foods.

Rating:
Summary: A great introduction to Chinese cooking.
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Chinese Cooking, starts with a brief introduction into regional Chinese cuisine, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major courses, from dim sum to rice and desserts. Special chapters are dedicated to soups and stocks, starters, fish and shellfish, poultry and (red) meat. Classics such as fried rice, chow mein, stir-fries, won tons, hot and sour soup, mandarin chicken, Peking duck, spring rolls, Szechuan and sweet and sour dishes and jasmine tea appear next to unique recipes such as drunken fish, duck in lemon juice, mango mousse, lamb and cucumber soup,and snapper in hot bean sauce.

From asparagus and beef soup to Yellow River carp, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Chinese cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai and Japanese Cooking, on Stir-Fries, and on Curries and Indian Foods.