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Title: The Yan Can Cook Book by MARTIN YAN ISBN: 0-385-17606-6 Publisher: Broadway Books Pub. Date: 26 January, 1982 Format: Paperback Volumes: 1 List Price(USD): $16.95 |
Average Customer Rating: 4 (4 reviews)
Rating: 2
Summary: He needs to test these recipes first
Comment: I wonder about the tastes of people using Martin Yan's recipes. Everything is so salty. True, they may look "traditional" but what good is that if all of the restaurants we've gone to don't make them this way? And we go to Chinatown, Boston to feast! Okay, I've tried to make hot and sour soup. Seems like a great recipe. But the amount of ingredients is insane. I cut more than half from it and made okay H&S soup. I used Kenneth Lo's recipe instead and made great H&S soup, just like two good local Chinese restaurants make. You know, the kind you usually get, not the kind that would make most Americans gag with woodear. I tried the hunan recipe. Did he test this recipe? I thought the number of spoons of soy sauce was outrageous so I cut the amount in half. Guess what? Had to throw it in the trash, which is where this book will end up. It was so salty. Dark and light soy sauce. How many spoonfuls of the light soy sauce? Light soy sauce is very salty. Dark mainly just gives color. Does this guy test his recipes first or does he pull it out of his head because he usually just wings it? This was the first of three Martin Yan cookbooks I bought. All of them are lousy. This is the only one I've not thrown out. I use Chinese cookbooks by non-Chinese authors because they seem to have tested the recipes first, dim sum and main dishes. Funny how I can use so many recipes from Ellen Leong Blonder. Oh, the only good Martin Yan recipe was for dim sum meatballs that I got from a website, not in any of his cookbooks. I got that for free. Ironic. And another thing, I'm Chinese and I know how to cook Chinese and Chinese-American food well. All his books should be titled "Yan Can't Cookbook."
Rating: 5
Summary: Extremely useful
Comment: Practically every recipe I've tried from this book has been delicious. I especially like the supplementary information on how to make tofu and growing bean sprouts, which I've not seen covered in other Asian cookbooks. My only criticism is that there is no alphabetical index; it makes it a little hard to look up specific recipes.
Rating: 5
Summary: Classic Yan
Comment: Yan can be a little hokey at times, but that's part of the fun. I really enjoyed this book and every recipe I have tried has been excellent. Ingredients and other tidbits are thoroughly explained. As it's one of the older Yan books, I found it enjoyable not to have to wade through a glossy "picture book" cook book so popular today that seem to leave the recipes in as an afterthought.
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Title: Martin Yan's Chinatown Cooking : 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan ISBN: 0060084758 Publisher: Morrow Cookbooks Pub. Date: 22 October, 2002 List Price(USD): $34.95 |
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Title: Martin Yan's Asian Favorites: From Hong Kong, Taiwan, and Thailand by Martin Yan ISBN: 1580083706 Publisher: Ten Speed Press Pub. Date: November, 2001 List Price(USD): $21.95 |
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Title: The Well-Seasoned Wok by Martin Yan, Keith Ovregaard, Pauline Phung ISBN: 0962734551 Publisher: Harlow & Ratner Pub. Date: 01 April, 1993 List Price(USD): $15.95 |
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Title: The Joy of Wokking by Martin Yan ISBN: 0385183429 Publisher: Main Street Books Pub. Date: 15 September, 1982 List Price(USD): $14.95 |
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Title: Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, the Philippines, and Japan by Martin Yan, Geoffrey Nilsen ISBN: 0912333324 Publisher: Bay Books Pub. Date: November, 1997 List Price(USD): $19.95 |
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