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Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao Review

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Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao ReviewEasy chinese recipes: family favorites from dim sum to kung Pao, pretty much says it all. This cookbook is full of the kind of recipes one would get out in a restaurant, from egg drop soup to orange chicken, only you, yes you, can make these at home. Low has demystified the sauces, the ingredients, and the techniques to make the recipes achievable, and yes, easy. This isn't a huge cookbook but the recipes included are the ones most people do seem to favor. When I read the recipe for shrimp toast I was thinking that no way would this taste like anything I'd get in a restaurant, it was too easy. As my sons and I chowed through the toast I kept thinking, wow, I made this! wow! and it was as good, if not better, than any restaurant.
We have a place here, pushcart dim sum, that is delicious (and fairly pricey) At home, from this cookbook so far, I've made the ribs, the black bean clams, and the pork bun filling, and it's all been really doable. I am not a stranger to Chinese cooking, I've been doing it for many years, but I still like to eat out because restaurant food is just different, and now I am making food that tastes like I ordered it from our favorite Chinese take out.
Pros:
well laid out recipes with ingredient list and directions that are easy to read and follow
Pictures of every recipe
pictures of some of the trickier techniques
a good basic explanation of techniques and ingredients in the front of the book
delicious easy recipes
Cons: none that I've found. quibbles- I like plain white background paper but that isn't really star reduction worthy.Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao Overview

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The Food and Cooking of Vietnam and Cambodia: Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes and over 700 photographs Review

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The Food and Cooking of Vietnam and Cambodia: Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes and over 700 photographs ReviewI have gotten into a cookbook frenzy recently. I've purchased about 20 cookbooks. Yes, I love looking at how recipes work, even though I only follow 80 percent of the time (I like to insert my own techniques or take away/substitute some ingredients).
This still remains to be my favorite one out of 20. Yes, it's that good! The first few pages shares a brief history of both cultures. I am Cambodian-American. So I have high interest in Cambodian food, desserts, and drinks. I was amazed by how many authentic meals were in this book. I cannot praise this book enough. Every recipe comes with several beautiful pictures. This book is what you'd call a "life-saver," because the steps are pretty basic. If you're into Southeast-Asian cooking like me, I highly recommend this book! It is worth every dime.The Food and Cooking of Vietnam and Cambodia: Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes and over 700 photographs Overview

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The Mandarin Way: A Tapestry of Adventure and Success Blended With Practical Information on How to Purchase, Prepare, and Present the Grand Cuisine of China Review

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The Mandarin Way: A Tapestry of Adventure and Success Blended With Practical Information on How to Purchase, Prepare, and Present the Grand Cuisine of China ReviewThis charming little book should be on every "Asia-Holics" bookshelf. I love the way the author has arranged the book, according to all the moons of the year. Her stories of each "moon" gives us a wonderful look into the life of Chinese people the way it used to be years ago. In addition, there are wonderful traditional recipes peppered througout the book. There is a glossary of regional methods of preparing Chinese food, and a postscript on practical shopping.
I am thoroughly happy with my purchase!The Mandarin Way: A Tapestry of Adventure and Success Blended With Practical Information on How to Purchase, Prepare, and Present the Grand Cuisine of China Overview

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The China Moon Cookbook Review

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The China Moon Cookbook ReviewThe China Moon Cookbook introduced me to high end cooking ten years ago and I've never looked back. Barbara Tropp manages to draw in complete novices with detailed step-by-step instructions of what to do and what not to do, dosed out with a good humored, you-can-do-it-too manner. This cookbook would be a worthwhile addition to anyone's set just for its instructions on how to buy and prepare fish or poultry, or for its instructions on making double chicken stock.
Barbara Tropp's recipes are Chinese influenced in the way of ingredients, so make sure you have a supply of good sesame oil, rice vinegar, soy sauce, sichuan peppers, red chilis and ginger. In case you don't, the sidebars provide an introductory course in how to find, buy and store such ingredients, with brand recommendations. The main emphasis in each case is the notion of extracting a pure flavor in each dish. Rather than producing the kind of heavy, integrated sauces more typically associated with the Chinese kitchen, China Moon cranked out light, spicy, and brightly acidic dishes like my all time favorites, clear-steamed salmon with corriander pesto and gold coin salmon cakes.
The real strength of this book lies not in its excellent recipes, which can be adapted in numerous ways once you understand their principles. It's in the preparation of a pantry full of such goodies as ma-la oil ("ma" for the numbing spiciness of sichuan peppercorns, and "la" for the traditional burn of red pepper), and pickled ginger that takes 10 minutes to make and leaves you forever wondering why you hadn't done this sooner. There are recipes for stocks, sweet and sour dipping sauces, mustards, and other staples of the Chinese kitchen, that once created, allow the preparation of amazingly flavorful dishes in short order. Each dish has excellent instructions on what can be done in advance and held, and what needs to be done last minute.
Even if you just make the pickled ginger and hot chili oils on pages 8 and 10, you may share Barbara Tropp's sentiment, "The day I made my own hot chili oil, I swear I grew a foot as a cook!". Along with these recipes, you get the first two of her passionate sidebars, the first on selecting and peeling ginger, the last step of which she was shamed into by her Chinese-Vietnamese prep staff and grandmotherly Chinese-American pastry chef. As a historian by original training, her text is salted with quotes backing up her obsessions about 1/16 vs. 1/4 inch dice for stir-frying timing, and quotes "a character in an official history of first-century China: 'When my mother cuts the meat, the chunks are invariably in perfect squares, and when she chops the scallions, they are always in nuggests exactly 1 inch long.' What can I say? History centuries-old supports me in my obsessions!"The China Moon Cookbook Overview

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Authentic Recipes from China (Authentic Recipes Series) Review

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Authentic Recipes from China (Authentic Recipes Series) ReviewThis book is on of several in the 'Authentic recipes from...' series. I own several of these and like the series as a whole. This is not the best of the lot but it is still nice to flip through and would be a good starting place for novices to Chinese cookery. There are lots of nice photographs, some good introductory material and a few recipes that go beyond those usually in simple overviews of Chinese cuisine. Good value overall.Authentic Recipes from China (Authentic Recipes Series) Overview

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The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome Review

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The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome ReviewWith his very thorough research, Jeff Smith shared his studies and his knowledge very generously to readers.
This is a very fascinating book.It is not a recipe book, not a history book, not a travel book and not a book on his thoughts about cooking, it is all four elements presented in a well illustrated and well organized book.
His writing and quips brought me many smiles and giggles, so it is also entertaining as well as being a study into the cooking histories of China, Rome and Greece.
I read many books and usually donate most to second hand stores.I don't have lots of space for keeping things.Some of my books,I had to pay for in installments because they were rare and expensive.
This one will stay with me.It costed me only fifty cents and bought me a wealth of information.
I'll share a bit of information, to the Chinese cooking "is not a part of living,it is living".Greeks were instrumental in developing the frying pan.The very early Romans lived primarily on grains.
If you like cooking, history, and memoirs, you'll adore this wonderful book by Jeff Smith and I recommend it highly.The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome Overview

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Williams Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Savoring Series) Review

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Williams Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Savoring Series) ReviewA combination of some of the tastiest recipes of China and an introduction to the geography, history, and traditions of China, "Williams-Sonoma Savoring China" is a feast for the eyes and mind as well as the body. Each recipe has a picture of the completed dish as well as complete instructions for its preparation. Many of the dishes may require a trip to the local Chinese grocery as some ingredients may not be readily available in your neighborhood store. This is not just another cookbook of common recipes for dishes you are likely to find in the local Chinese buffet. This is a book with recipes like Shandong Chicken and Mushrooms, Braised Duck with Bamboo Shoots and Mushrooms, or Honey Glazed Beef and Walnuts.
In addition to the recipes there are many pictures and articles that bring the Chinese experience into your home. Beautiful scenic pictures, as well as pictures of every day life. A culinary delight, a visual feast, and an interesting education, "Williams - Sonoma Savoring China" is a highly recommended read.Williams Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Savoring Series) Overview

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Chef Chu's Distinctive Cuisine of China Review

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Chef Chu's Distinctive Cuisine of China ReviewThis is a very good food textbook, simple, clear, easy, no gimmicky or outrageous and so-called innovative modern Chinese nouvelle cuisine, such as those made up in "Susanna Foo Chinese Cuisine." The other one that I found as authentic as it is "Mrs. Chiang's Szechwan Cookbook" by Ellen Schrecker and her husband. Only the latter is so authentically Chinese that you may have to reduce certain fat from the ingrdients by using leaner stuff.Chef Chu's Distinctive Cuisine of China Overview

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Williams-Sonoma Essentials of Asian Cooking: Recipes from China, Japan, India, Thailand, Vietnam, Singapore, a nd More Review

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Williams-Sonoma Essentials of Asian Cooking: Recipes from China, Japan, India, Thailand, Vietnam, Singapore, a nd More ReviewI own the Latin cookbook in the same Williams-Sonoma Essentials line and I enjoy this series due to its ability to capture the overarching themes of the regions' cuisines while explaining the basic techniques, tools, and flavors at a level that intermediate cooks new to the region will understand. There is a good mix of Chinese, Japanese, Korean, Thai, and Indian dishes (4-5 on average), with a few Malaysian, Sri Lankan, and Singapore-ean recipes (2-3 on average) thrown in as well.
This collection is seafood heavy in my opinion (probably 40% of the collection) which is problematic when half of my family does not like seafood, but most of the ingredients can be found in the Asian food aisle of supermarkets in large American cities, thus preventing a trip to the Asian specialty market. These are wonderful recipes--I've tried the Coconut Curry Soup with Noodles and Seafood, the Grilled Beef Salad with Lime Dressing, and the Shrimp and Vegetable Tempura--with color photos for each recipe and simple to follow directions. They are more labor intensive than I would rely on for weekday dinners, however, but am glad to have these rich, flavorful dishes in my collection.
Williams-Sonoma Essentials of Asian Cooking: Recipes from China, Japan, India, Thailand, Vietnam, Singapore, a nd More Overview

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Martin Yan's Chinatown Cooking : 200 Traditional Recipes from 11 Chinatowns Around the World Review

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Martin Yan's Chinatown Cooking : 200 Traditional Recipes from 11 Chinatowns Around the World ReviewThis ranks as one of Martin Yan's best, with lots of well written recipes. If you're not yet into Chinese cooking, this is a great place to begin. While I have not tried a large number of the recipes yet, and while a few of them require a really extensive Asian grocery for the ingredients, everything so far has been straightforward and delicious. There is also fascinating material about different Chinatowns and Chinese culture scattered randomly throughout the book.Martin Yan's Chinatown Cooking : 200 Traditional Recipes from 11 Chinatowns Around the World Overview

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My China: A Feast for All the Senses Review

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My China: A Feast for All the Senses ReviewHaving lived in southern China for nearly 3 years, our family had nearly given up on finding authentic Chinese cuisine here in upstate NY. Thankfully, there is this wonderful book. Our daughter made us a holiday feast (including dumplings, yum!) from a few familiar recipes found here and we were almost back in Xiamen! Outstanding photos, stories, and great recipes. If you've ever lived in China, this is for you. If you've ever wanted to visit or live in China, this is for you, too! Try some of these meals and you will understand what real Chinese food is about.My China: A Feast for All the Senses Overview

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The Chinese Way: Healthy Low-fat Cooking from China's Regions Review

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The Chinese Way: Healthy Low-fat Cooking from China's Regions ReviewNo, I'm not surprised. Chef Eileen Yin-Fei Lo has a fan for life!
One would never guess that the recipes (complete with nutritional information) are "healthy".
As always, the chef explains all terms and methods in detail and the list of ingredients necessary will be helpful to beginners and those who infrequently cook Chinese.
I especially enjoy the comments at the beginning of each recipe.
The section titled "My Special Preparations" is invaluable! Here you will find recipes for almost all of the wonderful Stocks, Infused Oils, Pickled Veggies, and even Basic Rice (more difficult for some people than you might imagine!).
The recipes!! This Chef can cook! I have yet to find a recipe that I was not completely pleased with. I feel the personal touch she gives to each dish adds greatly to the over all appeal.
My favorites (at least this week) are "Steamed Duck With Pickled Peaches", Steamed Bean Curd With Shrimp, Veal Stir-Fried With Mushrooms and Tomatoes, Shrimp With Lobster Sauce, Stuffed Scallops, and Barbecued Pork Stir-Fried with Scallions.
Thank you again Chef, for another work of wonder and work of art. You *are* an artist and deserve much more praise than you seem to receive.The Chinese Way: Healthy Low-fat Cooking from China's Regions Overview

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CULINARIA CHINA: Country. Cuisine. Culture. Review

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CULINARIA CHINA: Country. Cuisine. Culture. ReviewI have lived in China for a couple of years and think I can reflect on the book with a critical eye.
I agree that this new Culinaria and also the Relaunches (as I have seen them) are not exactly like the old ones. They are more modern and a lot of photos a new. Basically, the layout and format has not been changed much so I do not understand the other reviews at all. They are quite similar and concerning the content more or less identical.
The new China and Culinarias do not disappoint and follow the style of the previous Culinaria by featuring as the subtitles also says country, cuisine and culture. And this is exactly what makes all Culinaria titles different from other cookbooks.
In other books you will e.g. never find a feature of a Shanghai working class guy from the morning till the evening and get to know what the authentic Chinese actually eat.

The book is so diverse in information. You get to know all kinds stuff from the different provinces and it really makes you feel like travelling China afterwards.
But I prefer the smaller Culinarias as they are not such heavy coffee table books and easier to carry home (I bought the book at Page One in Hong Kong).CULINARIA CHINA: Country. Cuisine. Culture. Overview

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Beyond the Great Wall: Recipes and Travels in the Other China Review

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Beyond the Great Wall: Recipes and Travels in the Other China ReviewAs the Introduction states, the world's borders would look very different if based upon food and culture. Chinese Muslims don't eat pork, and in rural Tibet, chicken is considered inedible. There are papayas in the south of China, and millet in the hot arid regions.
Beyond The Great Wall layers many elements on a strong foundation of interesting recipes - maps, food anthropology, and travel notes, generously illustrated with the authors' truly spectacular location photos, and evocative studio photos by Richard Jung, each carefully captioned.
The recipes require few special ingredients, and when they do, the resulting combination is a revelation, such as chile paste spiked with Sichuan peppercorns, or pomegranate-marinated lamb kebabs. Each recipe is thoughtfully introduced with suggestions for meal combinations, the dish's origin, thoughts on timing and ease of preparation. Eating your vegetables will be more interesting with new takes on salad, soup and vegetable sides. The Beef-Sauced Hot Lettuce Salad was a huge hit in my house when I was recipe-testing for the authors.
The bread chapter includes flatbreads, a loaf baked in a lidded pot, and little stuffed breads. For experienced noodle-makers, the variations in shaping and saucing are fascinating. For those new to handmade noodles, the pinch method in Earlobe Noodles provides an easy introduction.
The book doesn't pretend to be a catalog of "authentic" recipes, which would have us searching for riverweed or camel meat, and drying yak cheese on a yak-dung fire. Rather, this is a cookbook for those who want to enjoy foods and flavors from that part of the world, respectfully translated into the Western kitchen. And for those interested in tasting at the source, there is advice on planning a trip and sample itineraries. Fans of the authors' previous books will appreciate that the travel stories are attributed to either Naomi or Jeff. Finally, the Glossary is a good read in itself - how sprouting changes the nutrients in beans, or how to choose and make the most of Sichuan peppercorns.
My advice: buy this book and engage it like you would a wonderful ranging conversation with well-traveled, forthright friends.
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