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Title: The Thousand Recipe Chinese Cookbook by Gloria Bley Miller ISBN: 0-671-50993-4 Publisher: Fireside Books Pub. Date: 01 October, 1984 Format: Paperback Volumes: 1 List Price(USD): $22.95 |
Average Customer Rating: 4.58 (26 reviews)
Rating: 5
Summary: A stunning achievement, Gloria got it all in one book!
Comment: Gloria Bley Miller shows her love of Chinese cuisene and its techniques throughout every page of this book. There are examples of every type of cooking along with many examples of substitutions so that you learn the art of Chinese cooking as you progress through the many recipes. I have been using this book as the mainstay of my Chinese kitchen and library. P My family and neighbors have all developed a taste for Chinese food now that I mainly cook in that tradition. Some of our Asian friends wouldn't believe at first that an American had cooked these dishes; they wanted to know who really cooked them. P So a tip of the hat and profound thanks to Gloria for introducing me to living to eat in a never ending adventure of the wonderful tastes awaiting in every menu new and old of this fascinating art of cooking that has spanned centuries in development. P If I could only keep one book in my cooking library, this would be it. Not just for all the valuable information in the book, but also for the fact that Gloria is a great teacher , in that the information and experience end up in your own cooking. P This is the only one out of many Chinese cookbooks I now have where all the pages are falling out from heavy use. I almost hate to buy a new one, this one is like an old friend and has notes on many of the pages
Rating: 5
Summary: Pass The Bitter Melon, Please
Comment: I was packing my cookbooks in preparation for some kitchen remodeling and, for the umpteenth time I found myself paging through Gloria Miller's opus magnus on Chinese cooking. This is probably the most worn out book on the shelf - stained, dog-eared, scribbled in, and every other horrible thing that could happen to a book that is normally open when cooking. I still love this book, although I've absorbed enough knowledge over 30 or so years of using it so that it has had a chance to rest.
There are countless chapters on ingredients, techniques, tools and everything else one needs to know. And an unending supply of recipes and variations on recipes. All of this is done in a well-written, reader friendly style that engages the budding Chinese cook and unfolds a whole new world of cooking. I don't know if there really are a thousand recipes here, but I can testify that I have eaten at least a thousand meals that were cooked based on these pages.
When this cookbook was written, Chinese food stapes that we take for granted today were often hard to come by. To overcome this, Miller spends a considerable amount of time on substitutes. This is still important today, even when all the key spices are readily available on the internet. One you grasp the principles, almost anything is eligible for a trip to the wok.
This is one of those landmark cookbooks. Dating back to the beginnings of the popularity of oriental cooking, it has been the mainstay of a generation of cooks. While most cookbook's tend to alternate chitchat with recipes and a smattering of explanation, Miller's book is a primer on the theory of Chinese cooking that contains a whole spectrum or information. If you want to get past the occasional stir-fry, this is your best roadmap.
Rating: 5
Summary: 1000 Reasons to Own 1000 Recipes!
Comment: I can remember very clearly the evening I fell in love with Chinese cuisine.
I was about 6 years old and my father was graduating from law school. Our whole family gathered at a fancy Chinese restaurant in Columbus, Ohio, for a feast such as my young eyes had never seen before.
I was thrilled with the unusual dishes that arrived at our table in a steaming, colorful stream of aroma and artistry. I drank endless cups of hot, black tea loaded with sugar that I was allowed to pour myself(!) and watched with glee as wontons were heaped into my bowl and long, lacquered chopsticks were handed to me to attack my plate with...the main course for me was a beef and tomato delight that I can still smell...when I close my eyes and try...
Many years later, in 1984, I was overjoyed when the first wonderful printing of 'The 1000 Recipe Chinese Cookbook' took place. Finally, I had found a much-needed guide on how to capture the perfection of Chinese sauces, techniques, and menus with ease. Up to that time, all that seemed available were anemic, predictable books on the most basic of Chinese dishes (sweet & sour soup, etc.), and even then, the ingredients had been so 'westernized' that the resulting dishes never tasted quite right---just not authentic.
Until Gloria Miller authored her impressive cookbook, no one seemed to understand the real needs of a cook when preparing Chinese dishes. Gloria dispels the mystery and confusion surrounding this traditional cuisine and gives us very easy approaches to mastering simple techniques and using ordinary kitchen tools to achieve perfect results.
Gloria aims for delicious, distinctive results--whether you are a beginning cook, or a student of the culinary arts, your results will be the same, as were mine--magnificent!
This book is so much more than a volume of tremendous recipes--it is a Bible of Chinese cuisine, made visually excellent with Earl Tollander's illustrations. They add a charm that only pen and ink sketches can provide. You will also appreciate the concise organization of its contents; the recipes are separated from the books' second section about the background of the Chinese diet and its regional variations. Finally, just like a good meal ending with a great dessert, the third and last section covers supplementary information such as setting a Chinese table, stir-frying tips, Chinese teas, using chopsticks and much, much more.
The 1000 Recipe Chinese Cookbook is essential to all who love Chinese food and can do a little something in the kitchen. It would make a terrific housewarming or wedding gift--and it will never become outdated.
When you buy it, try the recipe on page 474--'Deep Fried Lobster and Vegetables.' It's my favorite!
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Title: The Classic 1,000 Chinese Recipes by Wendy Hobson ISBN: 0572017839 Publisher: Foulsham Pub. Date: 01 October, 1994 List Price(USD): $9.95 |
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Title: Chinese Cooking for Dummies by Martin Yan ISBN: 0764552473 Publisher: For Dummies Pub. Date: 22 September, 2000 List Price(USD): $21.99 |
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Title: DK Living: Yan-Kit's Classic Chinese Cookbook by Yan-Kit So ISBN: 0789433001 Publisher: Dorling Kindersley Publishing Pub. Date: 01 June, 1998 List Price(USD): $15.00 |
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Title: Everyday Chinese Cooking: Quick and Delicious Recipes from the Leeann Chin Restaurants by Leeann Chin, Katie Chin ISBN: 0609605860 Publisher: Clarkson N Potter Publishers Pub. Date: 01 September, 2000 List Price(USD): $25.00 |
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Title: The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young, Alan Richardson ISBN: 0684847396 Publisher: Simon & Schuster Pub. Date: 01 May, 1999 List Price(USD): $30.00 |
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