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Chinese

How to cook and eat in Chinese

"Stir-fry" coined

emathias

Pros: Great historical cookbook

Cons: No illustrations, some descriptions older or vague

I really like this book for historical reasons.  It is generally credited with coining the term "stir-fry" in the English language.   It's very traditional in that there are no photographs or illustrations, just lists and descriptions of how to cook the ingredients into a meal.   The book has a lot of traditional recipes, with suggestions for substitutions for those American...
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Revolution?
Revolution?
Great resource
Great resource

Manufacturer

203 Results
The Healthy Chinese Cookbook: Mouthwatering Authentic No-Fat Low-Fat East Asian Food

The Healthy Chinese Cookbook: Mouthwatering Authentic No-Fat Low-Fat East Asian Food

With over 500 colour photographs in total, encyclopedic information about materials, techniques and ingredients, and a classic collection of specially developed and tested recipes, this is the ultimate book for all lovers of Chinese food who want to indul

Revolutionary Chinese Cookbook: Recipes from Hunan Province

Revolutionary Chinese Cookbook: Recipes from Hunan Province

“ I bought this after liking Dunlop's first book, Land of Plenty.   This book follows much the same format.  I'm not sure you strictly need both books if you're mainly looking for an intro to Chinese cooking, but if you want to go a little deeper into regional cusine and like her style, they make great companion books.   Personally, I do think a little more writing about what...” --emathias

100% Positive Reviews
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore

When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan...

Cook it Yourself Stir-Fry Chinese Cooking

Cook it Yourself Stir-Fry Chinese Cooking

Cook it Yourself Stir-fry Chinese Cooking is for anyone who enjoys cooking and wants to learn to cook Chinese food at home. The guide uses simple ingredients with modern and easy cooking methods with clear instructions for stir-frying from start to finish. The recipes include the most popular, authentic Chinese dishes and some of my own personal special recipes. Here you can find the secret to...

Soup Soup Soup

Soup Soup Soup

This book contains 38 recipes of hot and cold soups from the cultures of China and 6 recipes of Japan and the West. Every exciting recipe in this book is illustrated with bilingual English and Chinese Language and full color pictures, plus 19 pictures depicting various stock preparations, special ingredients and cooking tips.

Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white...

Mastering the Art of Chinese Cooking

Mastering the Art of Chinese Cooking

This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of...

How to cook and eat in Chinese

How to cook and eat in Chinese

“ I really like this book for historical reasons.  It is generally credited with coining the term "stir-fry" in the English language.   It's very traditional in that there are no photographs or illustrations, just lists and descriptions of how to cook the ingredients into a meal.   The book has a lot of traditional recipes, with suggestions for substitutions for those American...” --emathias

100% Positive Reviews
Land of Plenty: A Treasury of Authentic Sichuan Cooking

Land of Plenty: A Treasury of Authentic Sichuan Cooking

“ I really like this cookbook. It has a decent number of photographs, without making every page a photo page. I don't like every page to be a photo page, since a good cookbook ends up getting used and a little messy.   The author is native British, but graduated from culinary school in Sichuan, so she has a good background to help translate ingredients and cooking technique in a way that is...” --emathias

100% Positive Reviews