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Title: The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking by Eileen Yin-Fei Lo ISBN: 0-688-15826-9 Publisher: Morrow Cookbooks Pub. Date: 01 December, 1999 Format: Hardcover Volumes: 1 List Price(USD): $37.50 |
Average Customer Rating: 4.09 (11 reviews)
Rating: 4
Summary: this is a great cookbook!
Comment: Eileen Yin-Fei Lo is a good writer, and helps you understand the Chinese attitude towards cooking and food selection. Not only are the recipes authentic, but they range from the difficult, special-occasion dishes (glutinous rice-stuffed chicken) to the most basic home preparations (pickled mustard greens). Being Cantonese-American, it reminded me of recipes my mother and grandmother used to make. My only caveat about the book is that the recipes are not categorized by type of main ingredient (not even in the index), making it hard to find a recipe you recall seeing in the book. Otherwise, an excellent introduction to Cantonese cuisine!!
Rating: 5
Summary: YUMMY
Comment: This book is absolutely wonderful! The dishes are yummy and absolutely great! The recipes do take a little bit a reading before making the dishes, but it's worth taking the time and effort of doing so! The taste in each dish that I've made so far is full of delicate tastes that blend so well together. The dishes do not overpower one another. Ever time I use a recipe from this book, it brings me back home to my mother's family dinner table. Each recipe is authentic and beautifully artistically done as well. I would recommend this book to anyone who is not afraid of the kitchen and enjoys cooking.
Rating: 5
Summary: Enjoying the book immensely!
Comment: I just got the book...I was actually inspired by watching her appear as a gust on Martha Stewart - she had a quick wit, fun personality and was extremely knowledgeable about Chinese cooking. I bought her book and have really enjoyed the historical discussion of the dishes as well as in depth discussions about wine, techniques, and instruments required in the Chinese kitchen.
I just made the Lemon Lobster and snow peas with mushrooms and both turned out fabulous! If the rest of the dishes are as good as these, I will keep this book as one of the important references in my library!
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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: 05 May, 1999 List Price(USD): $30.00 |
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Title: Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop ISBN: 0393051773 Publisher: W.W. Norton & Company Pub. Date: June, 2003 List Price(USD): $30.00 |
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Title: DK Living: Yan-Kit's Classic Chinese Cookbook by Yan-Kit So, Dorling Kindersley Publishing ISBN: 0789433001 Publisher: DK Publishing Pub. Date: June, 1998 List Price(USD): $15.00 |
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Title: Dim Sum : The Art of Chinese Tea Lunch by ELLEN LEONG BLONDER ISBN: 0609608878 Publisher: Clarkson Potter Pub. Date: 09 April, 2002 List Price(USD): $25.00 |
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Title: From the Earth: Chinese Vegetarian Cooking by Eileen Yin-Fei Lo, Eileen Yin-Feilo ISBN: 0026329859 Publisher: Hungry Minds, Inc Pub. Date: April, 1995 List Price(USD): $25.00 |
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