The Art of the Chinese Cookery: Authentic and Healthful Recipes from My Cooking School

Rating:
Summary: Excellent cookbook for anyone interested in Chinese cuisine
Review: "The Art of the Chinese Cookery" is an excellent cookbook for anyone interested in Chinese cooking, from the novice to the advanced. Joan Shih has taken her original and authentic recipes taught in her cooking school and assembled them into a beautiful hardcover cookbook. The book is organized just like her successful cooking school of more than 20 years, starting with basic recipes that teach the techniques of proper cutting and wok cooking, and building up to the Gourmet III dishes that are great for entertaining. The recipes cover all area of Chinese cuisine, from the Cantonese dim sum and seafood, to the hot and spicy foods of Sichuan and Hunan, to the hearty food of Northern China. The recipes cover the American favorites like egg rolls and stir fries, as well as the elegant dinner-party dishes like tea smoked duck and steamed whole fish. Each recipe is clearly written and easy to follow, and Joan Shih provides nutritional content (calories, fat, etc.) for each dish. And because presentation is an important part of Chinese cuisine, there are color photographs of nearly each of the more than a hundred recipes.

Rating:
Summary: Excellent cookbook for anyone interested in Chinese cuisine
Review: "The Art of the Chinese Cookery" is an excellent cookbook for anyone interested in Chinese cooking, from the novice to the advanced. Joan Shih has taken her original and authentic recipes taught in her cooking school and assembled them into a beautiful hardcover cookbook. The book is organized just like her successful cooking school of more than 20 years, starting with basic recipes that teach the techniques of proper cutting and wok cooking, and building up to the Gourmet III dishes that are great for entertaining. The recipes cover all area of Chinese cuisine, from the Cantonese dim sum and seafood, to the hot and spicy foods of Sichuan and Hunan, to the hearty food of Northern China. The recipes cover the American favorites like egg rolls and stir fries, as well as the elegant dinner-party dishes like tea smoked duck and steamed whole fish. Each recipe is clearly written and easy to follow, and Joan Shih provides nutritional content (calories, fat, etc.) for each dish. And because presentation is an important part of Chinese cuisine, there are color photographs of nearly each of the more than a hundred recipes.

Rating:
Summary: Very highly recommended for any kitchen cook
Review: The Art Of Chinese Cookery by Joan Shih is a simply gorgeous cookbook with illustrative section of color photographs; along five articulated cooking lessons with detailed preparation instructions for numerous traditional dishes of Chinese cuisine. Written and presented in a instructional-style ideally suited to train those new to creating sumptuous Chinese dishes, and covering Hunan cuisine, Vegetarian cuisine, Szechuan cuisine, and more, The Art Of Chinese Cookery is a splendid introductory guide for everything from Steam White Rice; Shredded Beef with Green Pepper; and Egg Drop Soup; to Sweet and Sour Pork; Fried Wontons; and Chicken with Cashew Nuts, and is very highly recommended for any kitchen cook seeking to add an expertise with ethnic Chinese dishes to their culinary repertory.

Rating:
Summary: Delicious and Authentic Chinese Recipes
Review: This cookbook is for both the beginner and experienced cook and belongs on every cooks shelf. I have personally prepared every recipe in this cookbook and have thoroughly enjoyed eating every dish. I have lived in Asia and love authentic Chinese cooking. The recipes are very well written, precise and easy to follow. I have shared the recipes with friends to their delight and have learned enough about chinese cooking - food preparation, seasoning, cooking, presentation, etc. to successfully improvise on my own. I recommend this cookbook without reservations.