Pros: Step by step pictures and instructions, easy to follow
Pros: Great historical cookbook
Cons: No illustrations, some descriptions older or vague
Pros: Good overview, decent background
Cons: More focus on Hunan differences would be nice
Pros: Good breadth of cooking Sichuan food
Cons: Additional info on alternate versions would be nice
Chinese Garnishes / Adornos Chinos: With Platter Arrangements / Con Decoraciones Para Platillos (Wei-Chuan Cookbook Seris)
“This book is in english and spanish, and takes you through some really fancy garnishes. Not just the stuff you see at dinner in a chinese restaurant, but the stuff you see at weddings in a chinese restaurant. All out garnish work. It's crazy! Step by step picture instructions. Even a beginner can follow. A chinese cleaver and a paring knife are all you...” --MillionsKnives
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
More than two years of research has produced the ultimate famous and authentic Chinese rice dishes, including some hard to find vanishing recipes of the past. This cookbook offers the readers simplified recipes that can be easily prepared. Also provided is guidance on the preparation of basic and special ingredients. From rice snacks to gourmet meals, the fabulous traditional tastes and flavors...
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...
“ 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
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.
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...
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...
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...