The Chinese Chef

Rating:
Summary: Martin Yan Can Cook
Review: We became hooked on the Martin Yan show on Public Television. His corny jokes made us laugh, but clearly as far as cooking went Matin Yan knew what he was doing. We had to have the book. I would not be without this book today. It is truly one of our most valuable cookbooks and we have a lot.

It is a great treat for me to be able to whip up a plate of potstickers as good as any I have tasted in a restaurant. I have Martin Yan and this book to thank for that and he made it surprisingly easy.

There are numerous delicious recipes in this book using a variety of techniques. We love the Sweet and sour pork, the Kung-pao shrimp, the hot and sour soup, the szechuan cucumber salad and the sizzling black bean chicken.

Recipes are well written and easy to follow, with techniques clear so even those unfamiliar with them can complete the recipe. This is the book really taught us about Chinese cooking. It is divided into five sections reflecting various regions and styles of cooking, Canton, Szechuan & Hunan, Peking, shanghai, and Nouvelle Chinese.

If you are able to find one of these books buy it. It is a worthwhile investment. Other Yan books are excellent as well, but this one has some of the basic recipes that you need in your repertoire.

Rating:
Summary: Martin Yan Can Cook
Review: We became hooked on the Martin Yan show on Public Television. His corny jokes made us laugh, but clearly as far as cooking went Matin Yan knew what he was doing. We had to have the book. I would not be without this book today. It is truly one of our most valuable cookbooks and we have a lot.

It is a great treat for me to be able to whip up a plate of potstickers as good as any I have tasted in a restaurant. I have Martin Yan and this book to thank for that and he made it surprisingly easy.

There are numerous delicious recipes in this book using a variety of techniques. We love the Sweet and sour pork, the Kung-pao shrimp, the hot and sour soup, the szechuan cucumber salad and the sizzling black bean chicken.

Recipes are well written and easy to follow, with techniques clear so even those unfamiliar with them can complete the recipe. This is the book really taught us about Chinese cooking. It is divided into five sections reflecting various regions and styles of cooking, Canton, Szechuan & Hunan, Peking, shanghai, and Nouvelle Chinese.

If you are able to find one of these books buy it. It is a worthwhile investment. Other Yan books are excellent as well, but this one has some of the basic recipes that you need in your repertoire.