Art of Chinese Cuisine

by Hsiang-ju Lin and Tsuifeng Lin

Book Overview

No Synopsis Available.

• Format: Paperback
• Language: English
• ISBN: 0804830894
• ISBN13: 9780804830898
• Release Date: January 1996
• Publisher: Tuttle Publishing
• Length: 208 Pages
• Weight: 0.78 lbs.
• Dimensions: 0.7" x 6.2" x 9.3"

Customer Reviews

My favorite cookbook ever

I have had this book for over thirty years. it is torn, burnt, dog-eared and spattered with soy sauce. I love it! It is that rare book that has insightful anecdotes coupled with perfect recipes. A precious gem of a book, modest in scope and exquisite in detail.

Chinese Gastronomy (The art of Chinese Cuisine)

Although this book is only 208 pages it is the finest and most informative Chinese cookbook I have ever read (and cooked from). Unlike other cookbooks each recipe or chapter is proceeded by a dissertation on the style and history of this particular dish. And at times poetry is included that relates to the dish or style of cooking. Unlike other cookbooks it deals with subjects rarely if ever covered. Here are some chapter headings: Ancient Cuisine, Flavor, Texture, Regional Cooking, Curiosities, Plain Cooking, & Classic Cuisine. For example; the authors point to the flavors captured by poor people who couldn't afford expensive ingredients and we are given recipes of simple albeit wonderful sauces to go on inexpensive boiled noodles.

Maybe the best cookbook ever!

This cookbook,written by the wife and daughter of Lin Yutang,is simply the very best chinese cookbook ever written. It explaines what a chinese gastronome is looking for in terms of tastes, presentation and style and then gives an example recipe. Any one of the recipies is worth the price of the book. If you're having Chinese people over for dinner this is the book to use.There is a more recent edition titled "The Art of Chinese Cooking" that is currently being remaindered.I've worked as a cook, I've cooked from many cookbooks and this is my all time favorite.

Best book I have on Chinese cooking

By far this is the most Chinese of all of the books I have on Chinese cooking. After returning home from living in China for several years, I know that Chinese cooking takes skill and practice and is not just a matter of measuring ingredients. In many ways it is about choices that can only be made with knowledge of Chinese culture. I feel that this book addresses many of the issues that are required for successful Chinese cooking. The author made no compromises, which is refreshing!

True to its title: recipes and stories of amazing food.

This book discusses Chinese food like no other cookbook. There are chapters on texture, flavor and how to cook food to preserve the characteristic flavors or how to alter them to create something unlike the original ingredients. It is not just a collection of recipes but another way of looking at food. Learn how to appreciate chinese food with this book and you will either eat at the best chinese restaurants or you will cook it yourself