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Chinese
Cook Books
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Chinese Coobooks - Regional |
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The Food and Cooking of China: An Exploration of Chinese Cuisine in the
Provinces and Cities of China, Hong Kong, and Taiwan
by Francine Halvorsen
Don't expect another Chinese cookbook with
this title: far richer than its 100 selected recipes is its attention to Chinese culinary
history which examines the changing foods and traditions of the nation. Halvorsen's notes
from her recent culinary tour of the country pairs authentic regional dishes with
observations on Chinese provincial differences.
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Lonely Planet World Food Hong Kong (Lonely Planet World Food Guides)
by Richard Sterling, Elizabeth Chong
Lonely Planet’s "World Food
Hong Kong" provides detailed maps, delicious recipes and detailed accounts of rituals
and customs so that anyone can infuse the flavor of Hong Kong into their own kitchen. • includes a culinary tour of Macau •
the essential guide to the culture of food & drink in Hong Kong • markets &
shopping in Hong Kong’s hidden alleyways • celebrating moon festivals and
appeasing hungry ghosts • the definitive culinary dictionary |
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Chinese Cuisine Taiwanese Style
by De Shing Huange, De-Shing Huang, Linda H. Chen (Translator)
Taiwanese cooking features light, natural flavors with an emphasis on
seafood. This new easy-to-use cookbook tells how to prepare this delicate regional far e
and includes detailed instructions on carving and slicing, the use of seasonings, and
various cooking methods. Full-color photographs throughout. |
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Szechwan
Style Chinese Cuisine
by Weichuan, Lee H. Lin (Editor)
Except for the occasional typo where the numbers may not have survived the translation in
the Editor's first draft (how much corn starch to use for the Fried Eggplant Cake batter,
just to name one), this is by far my favorite and most-used cookbook of any kind in my
collection. It is always out on the counter instead of in the bookcase with the others!
The Kung Pao Chicken is my favorite, but you'll cut down on the dried red peppers if you
are wise. The "Szechwan Peppercorn", sometimes referred to as "Numb
Spice", called for in many of the recipes is a very authentic Szechwan ingredient but
should be left out for better compatability with Western tastes.
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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. The recipe section opens with
assorted nibbles. Dishes range from spicy Szechuan Ma-La Cold Chicken to Rice-Coated Pork
Pearl Balls, ideal for serving at parties. There are red-cooked stewed meats and juicy Pot
Sticker Dumplings. Recipes are as simple as Spinach Stir-Fried with Garlic and Salt, and
as complex as Pressed Birthday Duck, which takes up to four days to make and involves
three cooking techniques. The dishes come from various regions of China, with an emphasis
on those with bold flavors. Tropp adds technique notes to her already detailed
instructions, and even recommends what serving dishes to use, whether to heat them, and
the best wines to accompany dishes.
Ultimately, the wealth of information, Tropp's charming
voice, and the creative touches she adds in crunchy Cinnamon Bark Chicken, Ginger-Infused
Crème Caramel and other recipes make Barbara Tropp's The Modern Art of Chinese Cooking
a necessary book for anyone serious about Chinese food. --Dana Jacobi |
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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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