The Book of Chinese Cooking

By Jasper Spencer-Smith

Book Overview

Chinese cooking is renowned for its variety, fresh ingredients & simplicity. With full-color photographs, including step-by-step photography for each recipe, The Book of Chinese Cooking shows you how... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1557880336
• ISBN13: 9781557880338
• Release Date: July 1991
• Publisher: HP Trade
• Length: 120 Pages
• Weight: 0.70 lbs.
• Dimensions: 11.0" x 0.4" x 5.6"
• Age Range: 18 years and up
• Grade Range: Grade 12 and higher

Customer Reviews

A great introduction to Chinese cooking.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes. This installment, the Book of Chinese Cooking, starts with a brief introduction into regional Chinese cuisine, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major courses, from dim sum to rice and desserts. Special chapters are dedicated to soups and stocks, starters, fish and shellfish, poultry and (red) meat. Classics such as fried rice, chow mein, stir-fries, won tons, hot and sour soup, mandarin chicken, Peking duck, spring rolls, Szechuan and sweet and sour dishes and jasmine tea appear next to unique recipes such as drunken fish, duck in lemon juice, mango mousse, lamb and cucumber soup,and snapper in hot bean sauce. From asparagus and beef soup to Yellow River carp, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Chinese cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai and Japanese Cooking, on Stir-Fries, and on Curries and Indian Foods. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006

A great introduction to Chinese cooking.

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes. This installment, the Book of Chinese Cooking, starts with a brief introduction into regional Chinese cuisine, the necessary equipment and utensils and a glossary of ingredients, and then presents recipe suggestions for all major courses, from dim sum to rice and desserts. Special chapters are dedicated to soups and stocks, starters, fish and shellfish, poultry and (red) meat. Classics such as fried rice, chow mein, stir-fries, won tons, hot and sour soup, mandarin chicken, Peking duck, spring rolls, Szechuan and sweet and sour dishes and jasmine tea appear next to unique recipes such as drunken fish, duck in lemon juice, mango mousse, lamb and cucumber soup,and snapper in hot bean sauce. From asparagus and beef soup to Yellow River carp, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Chinese cuisine - and at a relative bargain price, to boot. Also recommended for fans of Asian cooking: this series' installments on Vietnamese, Thai and Japanese Cooking, on Stir-Fries, and on Curries and Indian Foods. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006

Beautiful layout and wonderful recipes

I refer to this book often, as much for its clear and easy to understand recipes as for its wonderfully tasting creations. Of all the cook books I have (and I do have many) this is by far the most beautifully designed. Each step of the recipe is photographed so you never stray to far from the intended creation. I highly recommend this book; I only wish Jasper would do a book like this on sushi!