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Chinese Coobooks - Best Sellers |
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Foolproof Chinese Cooking: Step by Step to Everyone's Favorite Chinese
Recipes
by Ken Hom
Anyone can cook this healthy and delicious cuisine, and Ken Hom, widely
regarded as one of the world's greatest authorities on Chinese cuisine, proves it in
Foolproof Chinese Cooking. The author demonstrates how to prepare 40 popular and
well-known dishes with step-by-step instructions and photographs that accompany every
stage of preparation, from start to finish. Recipes for appetizers and desserts as well as
main courses and vegetable accompaniments are quick and easy to prepare--and use
easy-to-find ingredients. From simple Steamed Fish in Scallion Sauce to the more elaborate
Peking Duck, Ken's foolproof instructions guarantee even the novice cook excellent results
every time |
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Every Grain of Rice: A Taste of Our Chinese Childhood in America
by Ellen Blonder, Annabel Low
There may well be better Chinese cookbooks on the market, but Every Grain of Rice
is special for the implied invitation to sit down and eat with the two authors, their
families, and all their ancestors stretching back in time to the place where the recipes
were originally developed. Invitations like that don't show up every day. The experience
may turn readers back to their own favorite foods, and their own heritage, and encourage
them to save what they can while the information is still available. That, in and of
itself, is a very special sauce to add to any dish. |
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The Wisdom of the Chinese Kitchen: Classic Family Recipes for
Celebration and Healing
by Grace Young, Alan Richardson (Photographer)Grace Young is a culinary sister to novelist Amy
Tan. In The Wisdom of the Chinese Kitchen, along with sharing recipes from her
family, Young immerses the reader in Chinese culture and the Chinese American experience
of San Francisco's Chinatown, where she grew up. Many dishes are elementally
simple. Hot-and-Sour Soup is fired solely by aromatic white pepper. White Chicken is
perfumed just with ginger and garlic. Some choices are quick and easy, as in stir-fried
Bean Sprouts, while others require long and elaborate preparation, like savory Rice
Tamales stuffed with pork, Chinese sausage, and duck egg yolks and wrapped in bamboo
leaves. Anyone who enjoys eating Chinese food or has experienced the generational
differences in immigrant families will get lost in The Wisdom of the Chinese Kitchen |
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Betty Crocker's New Chinese Cookbook: Recipes by Leeann Chin
by Leeann Chin
More than 130 recipes highlighting Cantonese, Sechuan, and specialties
are presented together with complete instructions on cooking style, utensils, preparation,
and artistry |
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Martin Yan's Feast: The Best of Yan Can Cook
by Martin Yan, Geoffrey Nilsen (Photographer)
Martin Yan served millions of television viewers across America with, what for
many, was their first Chinese cooking lesson. "Martin Yan's Feast" is a striking
hardcover collection of over 275 of Martin's favorite recipes like Mu-shu Vegetables, Hot
& Sour Soup, and Home-style Peking Roast Duck, all perfected through years of
experience. "Martin Yan's Feast" would not be complete without Yan's valuable
advice on technique and method, or without his signature zeal for culture and sense of
humor. Whether explaining the wisdom of yin and yang, giving instructions on how to grow
your own Chinese vegetable garden, or introducing Chinese beverages, Yan swings open the
doors of Chinese cooking and invites readers to experience the most popular cuisine in the
world. |
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The Modern Art of Chinese Cooking
by Barbara Tropp, Bill Chiaravalle (Illustrator), Allan
Rosenberg (Photographer)
There are many fine books on Chinese cooking. Among them, Barbara
Tropp's the Modern Art of Chinese Cooking stands out for its grounding in the
underlying philosophy of this sophisticated cuisine - the yin and yang, the harmony of
opposites underlying all aspects of Chinese life. Relating them particularly to cooking,
she illustrates how seasoning with both chiles and sugar gives a dish fullness of flavor
that is more than just hot and sweet. The author gives much attention to equipment and
techniques--this is an in-depth manual as well a recipe book. Ever practical, she is not
too shy to advise readers about using a Western-style skillet for stir frying, along with
advice on using woks, cleavers, and steamers. |
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Everyday Chinese Cooking: Quick and Delicious Recipes from the Leeann
Chin Restaurants
by Leeann Chin, Katie Chin
Everyday Chinese Cooking proves that the very best Chinese cooking can
be achieved in a real home kitchen, by real people, on real schedules.As a young,
time-strapped mother cooking for a family of eight on a limited budget -- and in her new
home of Minnesota, half a world away from where she was raised -- Leeann Chin developed
recipes that worked for her new lifestyle, without access to all the ingredients of her
homeland and within the constraints of a very busy life. The results speak for themselves:
quick, flavorful, accessible but authentic Chinese dishes that could make you consider
opening up your own take-out restaurant.More than 150 recipes encompass appetizers, soups,
poultry, beef, pork, seafood, vegetables, noodles, rice, and desserts. Introductions to
each recipe provide completely usable information, such as ingredient substitutions,
make-ahead tips, serving suggestions, and other ideas for real-life cooking and eating.
Everyday Chinese Cooking is more than quick and easy food; it's also naturally healthful. |
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The Chinese Kitchen
by Deh-Ta Hsiung, Ken HomThe Chinese Kitchen is equally useful
whether you are selecting your first Chinese cookbook or adding to an already substantial
collection. This encyclopedic volume is crammed with detailed information, recipes you
know yet probably have not made at home, and color photographs from China that bring the
culture and culinary interests of the country compellingly to life. Opening with a useful
explanation of the fundamentals of Chinese cooking, you learn how all food is viewed for
its seasonal, medicinal, and nutritional values; how color, aroma, flavor, shape, and
texture must be balanced in each dish; and how today's cooking goes beyond the classic
five flavors. Two-page spreads for more than 100 ingredients include the name in
calligraphy and Western letters, the Latin name, and entries for how the item is grown or
produced, how to judge its quality, how to store processed foods as well as fresh items,
and both medicinal and culinary uses. |
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Martin Yan's Culinary Journey Through China
by Martin Yan
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DK Living: Yan-Kit's Classic Chinese Cookbook
by Yan-Kit So
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Jennie Low's Chopsticks, Cleaver, and Wok: Homestyle Chinese
Cooking
by Jennie Low
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Authentic Chinese Cuisine: For the Contemporary Kitchen
by Bryanna Clark Grogan
This book stands out among the many Chinese vegetarian cookbooks available with its
many innovative recipes for vegetarian "mock meat" dishes, just like those you'd
enjoy in Buddhist restaurants. These recipes are as authentic as possible, without calling
for extremely exotic ingredients that may be very hard for anyone outside of a large city
to find. Best-selling cookbook author Bryanna Clark Grogan, well known for her in-depth
exploration of global cuisine, generously shares her knowledge of Chinese ingredients and
cooking techniques, helping to enrich your experiences with her superbly crafted recipes.
Chinese vegetarian cuisine can provide variation and culinary delight along with
nutritional excellence. |
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The Food of China (The Food of Series)
by Deh-Ta Hsiung (Photographer), Nina Simonds
Using food as a passport, The Food of China enters the birthplace of Chinese cuisine,
taking you on a journey to the Far East. This book highlights the regional varieties of
dishes offered by a country with one of the longest culinary histories in the world. With
color photographs and gatefold spreads of specialties such as rice and ginger, this book
is equal parts cookbook and travelogue. The latest offering from this series provides
step-by-step photographs that accompany each recipe and allow you to master the ancient
secrets of Chinese cooking. |
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