Classic Chinese Cuisine
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Book Overview
The book that taught a generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out... This description may be from another edition of this product.
Format:Paperback
Language:English
ISBN:1881527328
ISBN13:9781881527329
Release Date:January 1994
Publisher:Houghton Mifflin
Length:400 Pages
Weight:2.40 lbs.
Dimensions:0.9" x 8.3" x 10.8"
Customer Reviews
3 ratings
Very authentic flavors
Published by Thriftbooks.com User , 20 years ago
I've made many dishes from this book, including: Red-Cooked Tofu Stir-Fried Broccoli in Oyster Sauce Sweet & Sour Fish with Pine Nuts Cantonese-Style Roasted Duck Steamed Chicken with Scallions Home-Style Spareribs Stir-Fried Beef with Snow Peas in Oyster Sauce Buns with Red Bean Filling I love this book because a. flavor of each dish turned out great b. instructions were easy to follow c. ingredients were easy to obtain from local markets If anything, I'd like to see more color photos of plate presentations.
EXCELLENT & Easy Recipes
Published by Thriftbooks.com User , 21 years ago
The recipes in this book are easy to follow & prepare. The results of my efforts in using this book were DELECIOUS! Our local carry-outs would not be happy to know that this book is out on the market. From our family alone they're loosing about $100 a month of business. The cooking is easy to do and doesn't take a large amount of skill, though you should take the time to prepare everything before starting to cook. Wok cooking moves at a steady pace. You need to have your ducks in a row before starting to cook. Prior to making your first dish, read the instructions and prepare the ingredients so the dish comes together well. After that, you'll know what to expect and everything should be smooth sailing from there on out. In the cooking, there are about 10 basic ingredients that are used for the sauces and marinades. Any Chinese grocery should have them. From there it's just the meats & veggies that you can mix & match according to your tastes. It's A LOT easier than you may think. Before you start, get a good Carbon Steel Wok & condition it well.
Excellent! Authentic chinese flavor using common ingredients
Published by Thriftbooks.com User , 25 years ago
I have tried a few recipes from this book including the sweet moon cake, curry turnovers, and steamed cake (MA LA GAU)...all turned out delicious. Even my mother told me to purchase this book (I originally borrowed it from the library) because she was so impressed! Considering that we are immigrants from Taiwan, we know good chinese food when we taste it and Ms. Simonds has great chinese food. She does not always use traditional methods or ingredients in her recipes...but the end result is always fabulous. Cannot say enough about this book!
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