In this wide-ranging collection of recipes from her famed Chinatown cafe, the doyenne of California Chinese cuisine offers a "private cooking school" for cooks who want to enter the "world of traditional Chinese flavors combined with exclusively fresh ingredients." Beginning with the "pantry" chapter on basic condiments like five-flavor Oil and China Moon pickled ginger, Tropp ( The Modern Art of Chinese Cooking ) moves throughout the meal, offering signature recipes, like plum wine chicken salad with sweet mustard sauce, and Hoisin pork buns with ginger and garlic. An entire chapter is devoted to the meat that is "symbolically central to the entire Chinese culture"--pork. Not surprising for a book that is as much a course in method and culture as a collection of recipes, instructions are detailed and descriptive. True to her hybrid East-West cuisine, Tropp reveals eclecticism in her observations about cooking: In one chapter she praises traditional Chinese seafood cooking and presentation practices for following "the integrity of the fish"; a few pages later, she muses about that modern American invention, plastic wrap. Stylish illustrations that simultaneously recall a modern upscale restaurant menu and a 1950s Vogue are also true to the mixed nature of Tropp's cuisine. Author tour.
Copyright 1992 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Tropp, author of The Modern Art of Chinese Cooking and chef/owner of San Francisco's China Moon Cafe, is a talented and passionate cook. Her new book is filled with hundreds of creative, unusual, and fascinating recipes. However, "homestyle" does not quite seem the word to describe them. Many have lengthy ingredients lists, and many dishes require components from other recipes for their preparation--not necessarily complicated on their own, but in the end somewhat daunting for busy home cooks. Nevertheless, the recipes are inspired and mouth-watering. Tropp's sidebars--on every page--are filled with information about Chinese cooking and food in general. This unique book is recommended for most collections. BOMC HomeStyle Books selection.
Copyright 1993 Reed Business Information, Inc.
China Moon is the restaurant's name. The cookbook has absolutely no authentic Chinese recipes or even remotely resembles to westernized Chinese dishes. Read morePublished 3 months ago by W.C.
I have five or six Chinese cookbooks and this is the very best. I have recommended it to all my cooking friends and I notice they all have a copy on their bookshelves!Published 18 months ago by Charlotte Zahn
I received this book as a gift, combined with a nice wok.
This is really a lovely cookbook - "basics" of gourmet Chinese cooking were well explained. Read more
The USDA has banned the Szechuan Peppercorn in the United States, so it is no longer available for sale or distribution. Read morePublished on April 19 2003
These recipes read deliciously; I've pored over them again and again to feed my imagination while I fed my stomach pedestrian Chinese take-out. Read morePublished on Dec 5 2001 by Eric Krupin
If you have to limit yourself to one cookbook, this has to find it's way onto your shelves. The recipies are straight-forward and delicious. Read morePublished on Nov. 28 2001 by CJ Hafner
To start off: this is not a book for the hard-line traditionalist, in fact, it is a book for those who aren't fond of the neighborhood Chinese restaurant style. Read morePublished on Jan. 21 2001 by "really-siobhan"
This is an interesting book, however my problems with this book lie in the highly complicated procedures. Read morePublished on Jan. 13 2001