Quick & Easy Chinese: 70 Everyday Recipes
May 12, 2011 by admin
Filed under Chinese food cookbooks
Qυісk & Easy Chinese: 70 Everyday Recipes
- ISBN13: 9780811859301
- Condition: Nеw
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare ουr books, prices аnd service tο thе competition. 100% Satisfaction Guaranteed
Throw away thаt take-out menu аnd turn tο one οf thе recipes іn thіѕ wonderful nеw cookbook. Using readily available ingredients аnd a few simple techniques, Qυісk & Easy Chinese brings thе dеlісіουѕ flavors οf Asia іntο anyone’s kitchen. Included аrе many familiar restaurant classics lіkе Cashew Chicken, Hot аnd Sour Soup, аnd even Fortune Cookies—аll simplified fοr easy home cooking. Wіth a wide range οf appetizers, soups, entrees, drinks, аnd desserts, Qυісk & Easy Chinese wіll bring everyo
List Price: $ 19.95
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Yan Kit’s Classic Chinese Cookbook
Whether уου want tο cook a qυісk аnd nutritious family meal οr impress wіth a spectacular dinner party, “Yan-Kit” teaches уου hοw tο chop, slice, stir-fry, steam, roast аnd braise fаntаѕtіс authentic Chinese food. Find out hοw tο master thе equipment аnd techniques thаt wіll enable уου tο turn exotic ingredients іntο fabulous food. Try over 140 step-bу-step recipes fοr аll kinds οf dishes drawn frοm China’s regional culinary traditions, frοm Sweet аnd Sour Pork tο Cantonese Fire Pot аnd Bean Cur
List Price: $ 16.53
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the book I have been looking for!,
This is the book on Chinese cooking that I have been looking for. All the dishes you love to eat in the restrauants, and for take out. Wonderful for those of us with no take out worthy of eating. Easy and flavorfull. The cover recipe is delicious… Kung Pao Chicken. Mongolian Beef is divine, but you need to double or triple the sauce. Lemmon Chicken is easy and fantastic as is the Shrimp with Zucchini and Sweet Red Peppers. They are all here..Orange beef, Pepper Steak, Chicken with Cashews, Moo Goo gai Pan, Pot stickers, Mu Shu Pork, and all are tasty and easy to make in an American kitchen. No pretenses to be authentic. Just extremely good American Chinese…. Like P.F.Chang’s… I can’t reccomend it highly enough.
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|The Americanized Chinese dishes that you love.,
This cookbook is for those who love Chinese food made the American way. There are 70+ recipes and it is all your favorites. This would make a great wedding present combined with a wok.
I made the soy sauce chicken wings on page 27 and they were fabulous. I needed to increase the sauce because the suggested amount was not nearly enough. I also had the hot and sour soup. It was still a good soup, just different then I’ve had before.
It had the Kung Pao, Szechuan, 5 spice, etc…all the typical American favorites. The picture on the cover is the Kung Pao Chicken, it’s not a very appetizing picture but the dish itself was very good. There are pictures of some of the dishes, the pages are thick and glossy, you’d be able to wipe off spills easy enough.
The chapters are divided into beef, pork, chicken, fish and then vegetables and rice chapters. The fried rice with shrimp and peas was very good.
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|Very tasty!,
After making several recipes from this cookbook, I am very happy that I purchased it. My first try was sweet and sour pork and we really enjoyed it. That was followed by orange beef which was also a big hit. Some might complain that these recipes are not completely authentic. For example, neither the sweet and sour pork nor the lemon chicken are breaded and deep fried. Instead they are sauted in the wok, but I found the result delicious. I think the goal is to make preparation simpler and the result healthier and I prefer them this way so it really isn’t a negative for me.
Though there are only 70 recipes, they include good suggestions for beef, chicken, pork, shrimp, fish, and vegetable side dishes. The recipes are illustrated with beautiful color photograpy and most of the ingredients can be found in a good chain grocery store with an international aisle. A few things, for example Asian vegetables such as bok choy, will be found more easily or more cheaply at an Asian grocery if you have one nearby. If you don’t, substitute napa cabbage for bok choy and young string beans for long beans and the result will still be very tasty.
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|A REAL Chinese cookbook in English!,
I was delighted to find this book at my local library. I grew up in Hong Kong, the food paradise, eating real Chinese food. Most Chinese cookbooks in English disappoint me with Americanized recipies (some of the entries I don’t even recognized as Chinese food!). This cookbook though, contains most all Chinese food that I enjoy eating at home. I tried making a couple items, and I can testify the authenticity of the recipes. Some of the recipes are complicated, but I can find plenty recipes that are affordable and manageable. I think it’s a must-have if you like cooking your own Chinese food in America.
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|Very Good Cookbook,
This cookbook provides excellent and easy to follow recipes for dishes from around China. Each recipe has a picture and useful information. The binding is of good quality, meaning you can flatten it while you’re cooking without tearing it up. The dishes are oriented to authentic Chinese tastes, not Americanized junk food. The only drawback is that the recipes are English-only, without Chinese characters. Sometimes my wife (who is Chinese) cannot tell what ingredient is called for because of this.
The recipies in this cookbook tend to be slightly more fancy (and thus more time consuming)than absolutely neccesary, which can be good or bad, depending on your mood and patience. So I recommend having another, slightly simpler book for comparison, such as “Chinese Cooking” by the Wei Chuan company.
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|Best Chinese cookbook around,
As a Chinese who has eaten his way through incredible home-style and restaurant cooking on three continents, this is by far the best cookbook I’ve encountered on Chinese cuisine. The recipes are authentic and cover many of the most famous dishes (regional specialities included) familiar to real Chinese food connosieurs. The small, yet important detail of including the name of dishes in Chinese is something most Chinese cookbooks on the US market would do well in adopting. Be aware that the recipes and preparation aren’t simple, a loyal reflection of the effort that goes into preparing fine Chinese dishes. Persistence will be rewarded with fine results.
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