- Paperback: 160 pages
- Publisher: Chronicle Books; New edition edition (Oct 16 1996)
- Language: English
- ISBN-10: 0811816664
- ISBN-13: 978-0811816663
- Product Dimensions: 21.6 x 19.8 x 1.5 cm
- Shipping Weight: 363 g
- Average Customer Review: 4.8 out of 5 stars See all reviews (8 customer reviews)
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Amazon Bestsellers Rank:
#882,679 in Books (See Top 100 in Books)
- #39 in Books > Cooking, Food & Wine > Regional & International > Asian > Wok Cookery
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Product Details |
Product Description
From Publishers Weekly
Born in Hong Kong, Low now teaches cooking in the United States and offers here a personal, "homestyle" approach that nonetheless gives the basics of Chinese techniques. Dumplings and shrimp toast, congee and winter melon soup, and various sweets and savory tea pastries are included along with the expected assortment of stir-fried meat, fish and poultry dishes. And in addition to kung pao scallops and lemon chicken there are recipes for clay-pot and sizzling platter cooking, vegetables and noodles. Instructions are written in a straightforward, no-nonsense style and take full advantage of such modern conveniences as the food processor, microwave oven and bottled oyster sauce. This book is particularly suited to sophisticated consumers of Chinese food who, however, have never cooked it themselves.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Inside This Book
(Learn More)
First Sentence
All Chinese cooks strive for work mei, literally, "good flavor." Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
All Chinese cooks strive for work mei, literally, "good flavor." Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
Uneven at times but dead easy to use,
By
This review is from: Chopsticks, Cleaver and Wok: Homestyle Chinese Cooking (Paperback)
I bought the book a few weeks ago and alread I have tried over a dozen recipes from it. Most have been hits, but others are real duds (the Sweet and Sour Sauce wich is too watery and Chicken with Asparagus wich is way too salty as is). The recipes are clearly laid out, dead easy to follow and usually don't ask too much exotic ingredients or simply too much ingredients. Speaking of ingredients, the book gives out advice on how to shop for them and what to look for as far as brands/appearance go, wich can come in handy.The lack of pictures is an inconvenience, but what it lacks in pictural description, the book gives out in details concernng cutting, cooking or even mixing procedures. Everything is clearly laid out: even a child could follow most recipes.
5.0 out of 5 stars
AWESOME couples cooking,
By "sprickets" (houston, tx United States) - See all my reviews
This review is from: Chopsticks, Cleaver, and Wok: Homestyle Chinese Cooking (Paperback)
My husband and I bought this book on a whim 10 years ago and still cook every week from it. We have purchased copies for everyone in our family so that they would stop taking our copy. VERY simple TASTY recipes. Great to cook together with a spouse, date or guests. Great for entertaining.
5.0 out of 5 stars
The Only Chinese Cookbook I use,
By A Customer
This review is from: Chopsticks, Cleaver, and Wok: Homestyle Chinese Cooking (Paperback)
I took Jennie's cooking classes over 20 years ago when I lived in California, and bought this book directly from Jenny. I am a cookbook collector, and this is the ONLY Chinese cookbook I ever use. All of the recipies work and the instructions are complete and easy to follow. My old copy is falling apart and I was delighted to see this book carried by Amazon, and it sounds like it has been updated and recipies added.
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