As far as the text is concerned, this is a five-star cookbook if ever there was one. For the familiar Chinese classics, it remains probably the best English-language source available, with creditable versions of every dish it includes, and some recipes (the sweet-and-sour pork, for instance) that are unmatched elsewhere. Yet, in contrast to earlier editions, this 2006 British republication now has problems in typeface and layout.
Unlike the 1998 American "DK Living" edition, where ingredients and recipes are printed in an easy-to-read bold typeface, the type used in the 2006 hardcover is small and thin; especially in the list of ingredients, the squeezed-together type is very hard to make out, and the fractional amounts can only be read (by me, at least) with a magnifying glass. Moreover, before I gave up, I found at least one instance where the centimeters-to-inches conversion was way off ("¼ inch" as the thickness of the pork cubes in that sweet-and-sour recipe).
Then there are the illustrations, usually the glory of a DK cookbook. In the "DK Living" edition, there are pictures of every dish, and they are breathtakingly styled and photographed; they are a lesson in how to make Chinese food look delicious and elegant without the vegetable cutouts or background chinoiserie of lesser publications. In the 2006 version, only some of the dishes are pictured; most of its best photos (the "ingredients" section at the beginning of the book) are those that appeared in the "DK Living" edition, and only the photo of Szechwan duck with lotus rolls is an improvement on the older picture. For the rest, the shallow-focus, hyper-colorful photos may be the current cookbook standard, but they don't measure up to the more austere beauty of the "DK Living" illustrations; they can misrepresent the recipe as given (for instance, the dark soy in the sweet-and-sour fish produces something much browner than the bright red sauce shown); and the sloppily shredded scallions atop the pang pang chicken look downright amateurish. Finally, the ingredient photos (and recipes) in the "DK Living" edition are accompanied by the names in Chinese, a useful addition for Chinese readers or when shopping.
Everyone interested in Chinese cooking should own this book; but the "DK Living" edition, a sturdy, well bound paperback, is the one to get.
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet or computer – no Kindle device required.
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera, scan the code below and download the Kindle app.
About the author
Follow authors to get new release updates, plus improved recommendations.
Top reviews from other countries
Richard Lee Wallace
Terrific classic recipes, less-than-terrific layout
Reviewed in the United States on October 7, 2008Verified Purchase
F. Gittus
Best Chinese Cook book ever.
Reviewed in the United Kingdom on September 2, 2014Verified Purchase
cheekybeauty
Western Men Are Easier to Please
Reviewed in the United Kingdom on April 22, 2016Verified Purchase
Pet Piranha
One of my Favourite Cookbooks
Reviewed in the United Kingdom on December 16, 2013Verified Purchase
Mr. N. F. Plumb
Good recipes with cooking and prep techniques and ingredients identification ...
Reviewed in the United Kingdom on November 17, 2017Verified Purchase
