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Chinese Cook Books
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| Chinese Coobooks -
Classical Books |
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The Thousand Recipe Chinese Cookbook
by Gloria Bley Miller
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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,
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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. Tropp explores 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
"There are too many exotic ingredients." . . .
"What about all that preparation?" . . . "I don't want to buy special
equipment." . . . Acclaimed restaurateur Leeann Chin and her daughter Katie have
heard all the excuses before, and in response they present their collection of delicious,
simple recipes that will make any cook feel like a gourmet Chinese chef. 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. Best of all, once you get a few recipes
under your belt (in every sense of the word) you'll realize that Chinese cooking is truly
one of the most convenient ways to get dinner on the table with the least amount of
stress.Leeann Chin's incredibly successful restaurants have been voted "Best Chinese
Food" by Minneapolis & St. Paul Magazine in the Minneapolis area for more than a
dozen consecutive years. With the help of her daughter Katie, Leeann proves that Chinese
food can -- and should -- be an everyday option for home cooks of all
experience levels, everywhere. |
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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.
In the recipes, precise directions help even beginners get
good results: for instance, "Cut the beef across the grain into thin slices the size
of a large postage stamp." Recipes make dishes as they would be in China, so
Spareribs in Sweet and Sour Sauce are pleasantly pungent without chunks of pineapple,
carrot, or onion. From Fujian province, the Stir-Fried Chicken with Cilantro is a delicate
combination of sliced breast and ginger, scallions, and coriander. Adventurous cooks will
comfortably discover Bean Curd Skin and Asparagus Soup, a simple dish with appealing
flavor. For dessert, Chinese Fruit Salad, combining fresh or canned lychees, cubed melon,
and other fruits in the scooped out melon, which is nestled in crushed ice, lets you bring
the care of Chinese presentation to the table easily.
Though Deh-Ta Hsiung tells little of how he traveled from
Beijing, his birthplace, to London, or how he acquired his masterful command of cooking,
bits of his personal history weave through The Chinese Kitchen. In all, he is a
most welcome teacher. |
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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
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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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