Chinese Cookery

by Michele Morris and Rose Cheng

Book Overview

These authentic Chinese recipes feature the best of Mandarin, Cantonese, Szechuan and Shanghai cuisines--from elegant Eight Treasure Duckling to easy, budget-wise Pork with Broccoli or Egg Fu Yung.... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0895860880
• ISBN13: 9780895860880
• Release Date: January 1987
• Publisher: HP Books
• Length: 192 Pages
• Weight: 1.15 lbs.
• Dimensions: 0.4" x 8.5" x 10.9"

Customer Reviews

Chinese Cookery

I bought this book when I was first learning to cook because I love Chinese food and wanted to do my own fried rice. While the other recipes are very good, this is the best fried rice you will ever eat. I no longer eat fried rice in restaurants because it cant match this.

If you only own one cookbook, make it this one.

This is the best Chinese cookbook!!!! Every single thing I have cooked from it has been delicious - the fried rice is the best I have ever had anywhere - even my brother will cook it in order to eat it. The receipies have flavor, not soy sauce, and they are textured. This is NOT the stuff you get for $5.95 a plate at the food court. I also love the detailed description and histories of all the various Chinese cuisines and ingredients, as well as the defining of the types of prep. I am not a professional chef, but I do cook a lot, and I do cook and eat a lot of asian cuisine. Trust me, you want this cookbook!

Chinese Cookery

THE best cookbook!! I have had this book over 18 years and I refuse to let any one borrow it. The pages are well worn and we have tried almost every recipe.

A feast for one's eye's as well as taste.

I've used this book to cook Chinese over the past 6 years. The pages are stained so bad with use during cooking that I can't even read the recipes anymore. To me that proves it's worth.

One of our favorite cookbooks!

Chinese Cookery was one of the first chinese cookbooks we purchased. We have used it regularly for nearly 10 years. This book is wonderful for beginners, experienced cooks, and lovers of chinese foods