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Knack Chinese Cooking: A Step-By-Step Guide To Authentic Dishes Made Easy Paperback – Nov 10 2009

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Product Details

  • Paperback: 256 pages
  • Publisher: Globe Pequot Press (Nov. 10 2009)
  • Language: English
  • ISBN-10: 1599216167
  • ISBN-13: 978-1599216164
  • Product Dimensions: 20.3 x 21.6 x 1.5 cm
  • Shipping Weight: 748 g
  • Amazon Bestsellers Rank: #1,294,222 in Books (See Top 100 in Books)
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Product Description

From the Back Cover

Have you always wanted to prepare authentic Chinese food at home? Knack Chinese Cooking shows you how to use readily available ingredients and equipment to create unforgettable dishes from the great cuisines of China, as well as from the best Chinese kitchens outside China. Favorites―like Beef with Broccoli, Pork with Garlic Sauce, and Wonton Soup―are here. So are things you never thought you'd be able to make at home. Stunning, step-by-step photos identify, explain, and simplify this mouthwatering cuisine. With this book in hand, the spirit of China can emerge from any kitchen, including yours. 350 full-color photos 100 recipes & 250 variations Appetizers * Soups * Chicken * Beef * Pork * Seafood * Tofu * Vegetables * Noodles & Rice * Holiday Favorites Hot Pots * Dim Sum * Fruits & Sweets

About the Author

Belinda Hulin got a wok as a high school graduation present and she’s been captivated by, and cooking, Asian cuisine ever since. After dining and shopping for exotic victuals in the Chinatown neighborhoods of New York, San Francisco, Philadelphia, Boston, Houston and Vancouver, Hulin finally got to tour mainland China and Hong Kong. Before traveling to Guangdong province to adopt daughter Sophie, Hulin and her husband Jim Crissman sampled Imperial banquet dishes and modern Chinese bistro fare in Beijing, ate snack pancakes at the Great Wall, traditional congee and dim sum in Foshan, world-cuisine delicacies in Hong Kong and a full complement of authentic Cantonese fare in Guangzhou. She had the distinction of being the only new mother to get a chef’s tour of the kitchen at the White Swan Hotel. Hulin has appeared on radio and television several times during her tenure as food editor and features editor of The Florida Times-Union, and as the first editor of the Jacksonville edition of Skirt! She’s served as an adjunct or visiting lecturer at three universities, has lectured at conferences and writers group meetings and presented a seminar on writing at the International Conference on Teaching and Learning. In support of her cookbooks, Hulin has arranged book signings; donated signed copies of her books to charity auctions and performed a cooking demonstration at the Southern Women’s Show cooking stage. Hulin currently lives in Atlantic Beach, Florida with her husband and daughter. Kian Lam Kho, a Singapore native who now makes New York City his home, is the author of the food blog He apprenticed under Chef Josh Capon at the neow defunct restaurant Canteen in SoHo, New York, and prepares meals for private parties as well as exploring all aspects of Chinese cooking. He teaches cooking classes at the Institute of Culinary Education in New York City. Liesa Cole is the photographer behind several books, including Knack Quick & Easy Cooking (Knack Books) and Seduced by Bacon and Soup for Everybody (both The Lyons Press).

Inside This Book

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Customer Reviews

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Most Helpful Customer Reviews on (beta) 5 reviews
5 of 5 people found the following review helpful
Delighted with this cookbook Oct. 14 2010
By Cheryl Frankfater - Published on
Format: Paperback
I checked this book out of the library, but am so impressed that I plan on purchasing a copy. The recipes are easy to follow and yield flavorful results.
3 of 3 people found the following review helpful
This is a great cookbook. March 14 2012
By Jamie Hord - Published on
Format: Paperback
I have been learning to cook authentic traditional Chinese cuisines about 2 years now and the recipes in this cookbook are very much authentic Chinese cuisines found throwout China although they are modern recipes not traditional recipes cooked mostly by younger Chinese. Although they are many traditional holiday/festival foods in it. I am from Georgia, USA and back in April of 2011 I spent 28 days in Tianjin, China and I took this cookbook with me to show it to my Chinese friends I was staying with in Tianjin and they confirmed the recipes in this cookbook are authentic although they are modern Chinese recipes. I am still looking to learn more traditional recipes.
3 of 3 people found the following review helpful
Very helpful Jan. 16 2014
By Anthea - Published on
Format: Kindle Edition Verified Purchase
Lots of detail regarding the utensils, pots and ingredients makes this book very useful to have.I have tried a few of the recipes and my family love them!
2 of 2 people found the following review helpful
Learn How to Cook Chinese Food Feb. 24 2013
By R. Inbody - Published on
Format: Paperback Verified Purchase
Very clear directions and illustrations. I hope I will have time to try some of the recipes because the food is healthful.
Five Stars April 21 2015
By customer2014 - Published on
Format: Paperback Verified Purchase
This book has easy to follow recipes with ingredients that are readily available. The food is delicious.