- Paperback: 192 pages
- Publisher: Robert Rose (Mar 1 1998)
- Language: English
- ISBN-10: 1896503705
- ISBN-13: 978-1896503707
- Product Dimensions: 25.4 x 17.9 x 1.6 cm
- Shipping Weight: 431 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #2,029,788 in Books (See Top 100 in Books)
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Product Details |
Product Description
Product Description
New World Chinese Cooking, will provide you with over 100 recipes guaranteed to stimulate your palate. This book is for anyone who loves traditional Chinese cuisine , but is looking for something newer and fresher.
About the Author
Bill Jones is a food consultant who works with Vancouver-area restaurants and B.C. food exporters.
Stephen Wong is a Vancouver-based restaurant consultant and food writer. He is the author of a number of sucessful cookbooks.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
The Joy of Modern Chinese Cooking,
By A Customer
This review is from: New World Chinese Cooking (Paperback)
A great book by the authors of New World Chinese Cooking. Outstanding recipes in a consise and eloquent format
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
5.0 out of 5 stars (2 customer reviews) 2 of 2 people found the following review helpful:
5.0 out of 5 stars
Not your mom's Chinese cookbook,
By AZ Reader - Published on Amazon.com
This review is from: New World Chinese Cooking (Paperback)
New World Chinese Cooking caught my eye at the library yesterday and I was so intrigued by it that I'm ordering my own copy. This is, as Ken Hom says in the Foreword, East/West food--fusion cooking. What's fusion? A combination of classic culinary delights with new techniques, often from other countries, and readily available ingredients, in this case in North America.
After an Introduction to the Chinese pantry, tools, cooking techniques, Chinese ingredients, and Asian vegetables, authors Jones and Wong get down to business. In chapters from Appetizers to Desserts, there are recipes from the basics (stock and spice mixes) to exotic. Just to give you a flavor (pun intended) of some recipes that made me drool: * Crab and Corn Pancakes with Sweet-and-Sour Sauce * Grilled Mussels with Sweet Peppers in Satay Glaze * Crispy Sesame Phyllo Rolls Stuffed with Ginger Chicken and Soya Onions * Crisp-Fried Chili and Garlic Shrimp * Wok-Seared Beef Tenderloin with Mushrooms and Char Sui Sauce * Beer-Battered Shrimp with Honey-Chili Glaze * Pacific Rim Coleslaw with Spicy Apple-Basil Dressing * Five-Spice and Spinach Scalloped Potatoes * Stir-Fried Velvet Chicken with Rosemary Ginger and Carrots * Ginger Panna Cotta with Mango * Baked Wontons Stuffed with Apples and Cinnamon You get the idea. Recipes are well laid out, directions are clear, unusual ingredients and terms are explained in sidebars, and many items are photographed deliciously in color. I have no doubt that I, a fairly average cook, can duplicate these dishes with no problems. I expect this cookbook to become one of my absolute favorites. 0 of 5 people found the following review helpful:
5.0 out of 5 stars
The Joy of Modern Chinese Cooking,
By A Customer - Published on Amazon.com
This review is from: New World Chinese Cooking (Paperback)
A great book by the authors of New World Chinese Cooking. Outstanding recipes in a consise and eloquent format
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