Land of Plenty: A Treasury of Authentic Sichuan Cooking

Average customer rating:

A Must Own

Land of Plenty: A Treasury of Authentic Sichuan Cooking

Szechuan Peppercorns are available

An excellent book on cooking and culture.

Great book

Land of Plenty: A Treasury of Authentic Sichuan Cooking
Fuchsia Dunlop
Manufacturer: W. W. Norton & Company
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
Chinese | Asian | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 0393051773

Amazon.com

Elizabeth David had it easy. All she had to do was eat her way through France and Italy and translate the essence of the encountered cuisines for a ravenous, literate, English-speaking public. Fuschia Dunlop, on the other hand, went to Chengdu, the capital of Sichuan in China, where she ended up the first foreign student enrolled at the Sichuan Institute of Higher Cuisine. That was nearly 10 years ago. After annual return visits and endless research she has produced, in English, a magnificent introduction to the food and foodways of Sichuan. She is in every way the dharma inheritor of Elizabeth David.

You too may start to salivate halfway through the introduction to Dunlop's magnificent Land of Plenty: A Treasury of Authentic Sichuan Cooking. Perhaps it begins when she explains xian, "one of the most beautiful words in the Chinese culinary language." It describes an entire range of flavor and sensation, "the indefinable, delicious taste of fresh meat, poultry, and seafood, the scrumptious flavors of a pure chicken soup..." Before you know it you are running headlong into a world of 23 distinct flavors and 56 cooking methods (they are all listed at the end of the book). Sichuan is the place where "barbarian peppers" met up with a natural cornucopia and a literary cooking tradition stretching back to the fifth century A.D. Innovation with cooking technique and new and challenging ingredients remains a hallmark of Sichuan. After describing basic cutting skills and cooking techniques, Dunlop presents her recipes in chapters that include "Noodles, Dumplings, and Other Street Treats"; "Appetizers"; "Meat"; "Poultry"; "Fish"; "Vegetables and Bean Curd"; "Stocks and Soup"; "Sweet Dishes"; and "Hotpot." Yes, you will find Gong Bao (Kung Pao) Chicken with Peanuts--Gong Bao Ji Ding. It's named after a late 19th-century governor of Sichuan, Ding Baozhen, which brought on the wrath of the Cultural Revolution for its imperial associations. Until rehabilitation, the dish was called "fast-fried chicken cubes" or "chicken cubes with seared chilies."

Land of Plenty is literary food writing at its best, as well as a marvelous invitation to new skills and flavors for the home cook. Read it. Cook it. Eat it. And take pleasure in the emerging career of Fuschia Dunlop, a big new voice in the world of food. --Schuyler Ingle

Book Description

The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs.

Customer Reviews:

A Must Own.......2007-08-11

The Good:
- Authentic recipes (lots of them). Most of the dishes taste pretty good. The first dish I made was Gong Bao Ji Ding and it was delicious.
- Very nicely written. Instructions were clear and easy to follow. Lots of great info and details about the ingredients and cooking method. The author also provides an interesting background for each dish. You can tell Dunlop is passionate about Sichuanese food.
- Great organization (separated by Noodles, Appetizers, Meat, Fish, etc.)
- No MSG

The Bad:
- Lacks pictures. The pictures were great but I wish there were more. I had to use google to compare my results.

Conclusion:
Overall a great book and easily recommended. Despite the lack of pictures, I still have to rate it 5 stars because of the delicious recipes.

Land of Plenty: A Treasury of Authentic Sichuan Cooking.......2007-07-12

Wonderful cookbook, my husband & I have become exteremly interested in Sichuan Cooking over the past few months and we were very excited to find a cookbook representing the Sichuan style of cooking. We love cooking with Sichuan Peppercorns and the "Hot & Numbing" style of cooking. The first recipe we tried was the Dry Cooked Beef, the recipe was very well written, easy to understand and the end product was yummy. I would recommend this book to any one who is interested in a wonderful and very interesting style of Asian cooking.

Szechuan Peppercorns are available.......2007-05-19

i noticed in the 2003 review that it was stated that US government had banned import of this key component. this ban appears to have been lifted and they can be found online at places like Penzeys

[...]

An excellent book on cooking and culture........2007-05-12

This is an extremely well written book, with careful instructions for making classic Sichuan dishes. Much restaurant and cookbook Chinese cookery of Britain and the USA is Cantonese, with some Peking style and Shanghai variations. The "Szechuan" or "Sichuan" style in most restaurants, without an authentic Sichuanese trained chef, is "watered down" Sichuan or a "hot" Cantonese variant, turning people off to a cuisine they have truly never tried.

My Chinese chef-friend from Chengdu, Capital of Sichuan Province, has looked this book over, cooked several dishes from it for us, and proclaimed it "very very good". I've eaten in Chengdu, and also greatly appreciate the taste of native Sichuan cookery.

For example, "Pork slices with black cloud fungus", a fairly quick and simple stir fry, was the real thing, just as my friend had back in Chengdu. Rehydrate the dried fungus to be moist and still be a touch crunchy, and do not overcook it, or it loses this necessary mild crunchy texture. Feeling a little peckish? Try also Sweet and sour pork, Boiled beef slices in a fiery sauce, Pock marked(Old woman's) Mother Chen's beancurd, hotpot broth (for dipping varied foods), and spicy braised fish with whole garlic. Yum!

Need to learn what true cooking should taste like before cooking on your own? Compare your cookery with kitchens such as Bar Shu, the Sichuan restaurant in London under Miss Dunlop's supervision; some other Sichuan places in England are London's Sichuan Restaurant, and Red Chilli in Manchester.

My friend and my only small complaint/suggestion is that as good as the color photos are, there is a great need to have photos of much more of the dishes in a next edition. (Photos of eight or more dishes can fit on one side of a page, to save costs, and increase variety.) Note, pictures of some dishes can sometimes be found by Googling.

Sichuan peppercorn has been available again in the USA since 2005 at several internet pepper suppliers... it's a truly necessary ingredient for the "numbing" spice's contibution to quite a few authentic dishes. They are dark red, with the inner gritty black seeds removed. Chew one, if it doesn't have a tingling and somewhat numbing sensation on your tongue and lips within a minute, then get a fresher batch elsewhere! Supplies for the other staples can be found at Chinese/Asian suppply stores in larger cities, or from internet suppliers.

Note: Fuchsia Dunlop's cookbook, "Revolutionary Chinese Cookbook: Recipes from Hunan Province", is also a very good book; I tend to prefer this one.

Great book.......2007-03-25

Great book, easy to follow recipes // just wish it had more pictures

The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome

Average customer rating:

Fine Collection and Commentary on Cuisine Influences
My favorite Frugal Gourmet Cookbook
The Greek section outdoes the average Greek home cooking
One of my favorite books! ! !

The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome
Jeff Smith
Manufacturer: William Morrow & Company
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 0688075894

Customer Reviews:

Fine Collection and Commentary on Cuisine Influences.......2002-01-24

Taking Chineese, Greek and Roman cooking influences, Smith ofTV fame brings forth an offering which resembles the James Beard books which provide not only great recipes but a running commentary on the culture which produces the food and some experience remembrances by the author.

This is fun cooking and well done. Well representative of the cuisines and done with helpful hints on each.

A workhorse for the cook willing to use it to branch out and experiement in these formative areas of food history. For openers, try Spareribs with Black Beans and Pepper Sauce, Halvah Cake or the Seafood Risotto.

My humble opinion is that Roman cooking is slighted out of the three. See Malto Mario for some great Rome recipes.

My favorite Frugal Gourmet Cookbook.......2001-10-02

This book by Jeff Smith has to be my favorite one that he has written. This book focuses on recipes from China, Greece, and Rome. The recies in this book are flavorful, and very enjoyable. My favorite recipe in here is strangely enough Garlic, Eggs, and Pasta. There is a wide range in recipes, both in flavors and ingredients. Jeff Smith does an excellent job of paring history as well as anecdotes with all of his recipes. This should be a must add for anyone who enjoys historical cooking.

The Greek section outdoes the average Greek home cooking.......1998-10-25

Whenever I entertain my Greek relatives, they are amazed by my flair in their native cooking. Jeff's recipes are easy to follow and make Greek cooking simple.

One of my favorite books! ! !.......1998-05-11

Jeff Smith is on of my favorite authors. I know he is not a renouned one,but his cookbooks are so interesting especially Three Ancient Cusines. If you love different and exotic recipies, then buy this book!!! Chef Marian Thompson

Average customer rating:

Good introductory book
Okay, but get it from the library
Big disappointment
Great for first-timers, only wish there were more pictures
Not authentic enough

Chinese Cooking for Dummies
Martin Yan
Manufacturer: For Dummies
ProductGroup: Book
Binding: Paperback

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ASIN: 0764552473

Amazon.com

Won Ton Soup, Kung Pao Chicken, Sweet and Sour Pork, Fried Rice, Mu Shu Pork--Chinese takeout again? Not with Chinese Cooking for Dummies, which brings the experience of the Chinese restaurant to your home, including everything but the big, exotic fish tank. Author Martin Yan, an award-winning celebrity chef, has put together everyone's favorite Chinese recipes all in the comfortable, familiar Dummies format, including his own signature brand of humor.

To get the full experience, the book requires an up-front time investment of reading before cooking, and includes background on Chinese history and its influence on Chinese cooking. It is long, but if you have the time, it is worth the read. Yan provides a window to the Chinese philosophy on cooking--the delicate balance of complementing flavors, textures, shapes, and cooking techniques--which makes it easier for the Westerner to better understand that what they're doing is more than frying rice.

The book is filled with more than 100 recipes as well as excellent preparation and handling tips for seafood, poultry, pork, and beef. Much of this information easily transcends cuisine borders to foods of all nationalities. As for presentation, Yan has provided fascinating instructions for easy-to-make garnishes that enhance the appearance of a traditional Chinese meal but don't require an art degree. The Chinese may boast of 3,000 varieties of rice but he recognizes that his reader is probably only going to use a couple of these. Another staple of Chinese cuisine, the sauces, are included, with recipes for sweet and sour sauce, oyster sauce, Chinese mustard, and black bean sauce. He recommends making sauces in batches, and offers storage instructions that make it possible to keep the various concoctions for weeks. This allows for a quick Chinese stir-fry, or other favorite dish, in a matter of minutes.

Practical and easy aren't often associated with Chinese food, but Martin Yan makes it seem so simple you may never order takeout again. --Teresa Simanton

Book Description

Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy!

The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:

Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking
Choose and season a wok, select a chef’s knife, plus other basic tools of the trade
Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more
Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying

And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:

Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast
Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce
Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken
Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb

With sixteen pages of tempting, full-color photographs, several black-and white illustrations, and humorous cartoons, Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!

Customer Reviews:

Good introductory book.......2007-06-27

I gave it four stars because I wasn't wild about the recipes, but then all I really know is what I eat in the chinese restaurant.

The information on the proper use of the seasonings and description of the chinese vegetables is very helpful. His directions are very good.

I started using sesame oil and learned that it should be added at the end.

Okay, but get it from the library.......2006-06-27

If it's been said before that this book is too "Americanized," that may be true, but I'd suggest that this book doesn't go far enough -- even in that direction. While a "fun" book, the actual recipes themselves do not adequately cover a typical American-Chinese restaurant or takeout-menu; for example, Mongolian Beef and Sesame Chicken (two of the most popular dishes served, among others) are mysteriously and conspicuously missing from the book. The majority of the recipes will probably be unfamiliar. That's too bad, since it seems clearly aimed at someone who would want American takeout style Chinese cuisine. While Yan has a few good ideas here, there are far better books out there with more of what you're looking for.

Big disappointment.......2003-07-11

About three years ago I decided to learn authentic Chinese cooking. I purchased several books. This one was the most disappointing. I enjoyed Martin Yan when I saw his TV cooking shows. I had high hopes for this book but was disappointed to say the least. Recipes are very mediocre, a couple downright bad. It appears to me that Martin Yan is not trying to present simply great Chinese food but instead modifying recipes to appeal to what he thinks Western tastes would like.

Great for first-timers, only wish there were more pictures.......2003-06-18

Four main things to comment on:

1) You definitely feel Martin Yan's personality in these pages. Great broad yet brief background on regional influences on Chinese cooking.
2) Equally good broad yet brief explanation of basic ingredients and also the prep and cooking techniques.
3) Recipes are pretty easy and you are welcome to buy most of the basic sauces rather than make them from scratch.
4) Only wish there were pictures with each recipe.

On to the details.

On the first point, if you like his PBS shows, you'll enjoy reading this book. It has his wit and its easy to imagine him speaking to you, cleaver in hand. The background info about different regions is brief yet insightful. For example, you will not learn the history of each region, but you will have some insight about the differences between menus at The Canton Cafe versus Larry's Peking Palace.

On the second point, if you're a complete novice to cooking (let alone Chinese cooking), there's enough info about equipment, technique, and ingredients to get you going. He also provides lots of pragmatic advice - substitute ingredients and make-shift cooking supplies when you have limited options.

On the third point, recipes are easy AS LONG AS YOU'RE PATIENT. Unlike some other cuisines, most of this book involves stir frying and that means you MUST have your ingredients prepped before you start throwing things into the wok. There's no time to measure and chop once you start because the "cooking" stage only takes 2-3 minutes :) I found cooking, in general, to be much easier if I have everything premeasured and ready-to-go in little dishes, just like on the TV shows.

On the fourth point, like most "Dummies" books, this one is printed with very few color pictures. And the ones that are provided are bunched together in an insert in the middle of the book - several glossy pages showing finished dishes. Where some areas, such as explanation of techniques, are adequately accompanied by illustrations, I really prefer to have pictures with each recipe. And if not step-by-step, then at least one showing the finished dish. Alas, that is the one area I found lacking.

In summary, great book and more pictures would've made it even better.

Also, one bit of advice - don't expect to get stir-frying right the first few times. It does get a lot easier after a few tries though.

Not authentic enough.......2002-07-15

Overall, this book offers a quick overview of Chinese cuisine, specifically one of many provinces, Canton. However, as a Chinese, I have tried many of the recipes in this book and found that the directions were too complicated to follow, especially preparing for the sauces. And after half an hour to 45 minutes of long arduous preparation, I find that the dishes were less than palatable and authentic. I would say if you like Americanized Chinese foods, go right ahead and try it. The Lemon Chicken dish is recommended. However, if you are looking for more authenticity and sophistication, try other ones.

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series)

Average customer rating:

Wonderful Cookbook!
Has All the Good Recipes
Simple but easy cooking
Deliver expertly prepared and palate pleasing Chinese fare
For the Chinese Takeout lover!

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series)
Rhonda Lauret Parkinson , and Rhonda Lauret Parkinson
Manufacturer: Adams Media Corporation
ProductGroup: Book
Binding: Paperback

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ASIN: 1580629547

Customer Reviews:

Wonderful Cookbook!.......2007-05-25

I highly recommend this Chinese cookbook. I don't know if I just lucked out when selecting it, but I will tell you it was put together very well by Rhonda Lauret Parkinson. It is packed full of recipes we have all heard of and feasted on at the tastiest restaurants. For example, I became really excited to learn how to make Honey Walnut Prawns, a dish that my husband and I really enjoyed at our favorite chinese restaurant in an area we long since relocated from. We hadn't been able to find a restaurant that served them since then--not until very recently. And I have to say, hands down, the recipe in the book is far better than the dish we had in Seattle. Also, I love all the tips she gives because I find them extremely helpful.

Has All the Good Recipes.......2005-01-05

The thing about this book that distinguishes it from other Chinese cookbooks, is that is had ALL the recipes I was looking for (e.g., black bean sauce for noodles, Dan Dan, Singapore noodles, sweet and sour shrimp, etc). The only downside is that the author decided to make some of the dishes lighter (e.g., not having the shrimps dipped in batter and fried for the sweet & sour shrimp) - which I think should go into a different kind of book than a general Chinese recipe book as this. However, to me that is something that can easily be corrected without exercising too much imagination.

I've flipped through many Chinese cookbooks, and this is the only one that I've bought.

Simple but easy cooking.......2004-08-02

This book is pretty good for beginners like me ..it's so informative on the cultures and what to do but ..there's no illustration of the food itself how it would look like when it's done...so basically having to guess what it looks like ,however it definately teaches me how to make the food from dim sum but and it's pretty simple and easy but the ingredients are sort of hard to get ...in all like i said it's a good book .

Deliver expertly prepared and palate pleasing Chinese fare.......2003-11-14

In The Everything Chinese Cookbook, Chinese cuisine expert Rhonda Lauret Parkinson has developed a truly "user friendly" specialty cookbook which is ideal for the novice kitchen cook wanting to prepare and serve traditional Chinese dishes as part of a family dining experience. With an informed and informative introductory chapter on getting started with respect to Chinese cooking, individual chapters are devoted to dipping sauces, appetizers, soups and salads, rice and noodles, beef dishes, pork entrees, chicken and other poultry, tofu and eggs, fish and other seafood, Chinese vegetables; desserts and snacks. An ideal introduction into the kitchen mechanics of preparing popular Chinese dishes, The Everything Chinese Cookbook is further enhanced with two appendices: "Putting It All Together" and "Glossary of Asian Ingredient". The Everything Chinese Cookbook will take even the most amateur kitchen cook and show how to deliver expertly prepared and palate pleasing Chinese fare for ordinary daily dining or those special celebratory dinners with a true Chinese flair and expertise.

For the Chinese Takeout lover!.......2003-09-07

I love Chinese food: Not the torturous, pages-long recipes found in "gourmet" chinese cookbooks, but the delicious concoctions I can get at the local Oriental restaurant. This terrific book seems to have been cribbed from a Chinese takeout menu; all your favorite are here, from Moo Goo Gai Pan to Hot-and-Sour Soup. the recipes are well written and easy-to-follow, and none of the dishes is difficult to prepare. There are hints and tips for the novice, as well. A great value!

Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine

Average customer rating:

Superior celebrity chef cookbook. Good tips. Luscious recipes.
Chinese with a French/American Slant

Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine
Susanna Foo , and Hermie Kranzdorf
Manufacturer: Houghton Mifflin
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

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ASIN: 0618393307

Book Description

Susanna Foo, the leading Chinese chef in America, has been hailed as an innovator by Gourmet, Food then in her award-winning book Susanna Foo Chinese Cuisine, which thrust Chinese cooking into mainstream kitchens; and most recently at Suilan by Susanna Foo, her acclaimed restaurant in an exclusive resort in Atlantic City. In Susanna Foo Fresh Inspiration, she takes an even more revolutionary approach. Rather than recreating the Chinese dishes of the past, she redefines Chinese cooking. "My primary goal is to preserve the natural flavor and integrity of the ingredients," she writes. Freshness and simplicity are the twin hallmarks of the more than 150 recipes, including Crispy Tuna Spring Rolls with Fresh Herb Salad, Ten-Vegetable Hot-and-Sour Soup, Braised Salmon with Soy and Ginger, Seared Scallops with Fresh Mushrooms, Corn Cakes with Cilantro and Chives, Roast Chicken with Peppercorn Rub, and Coconut Panna Cotta. Strikingly illustrated, Susanna Foo Fresh Inspiration is both more accessible and more authentic than usual Chinese cookbooks, issuing a fresh invitation to cooks at all levels to roll up their sleeves and head to the kitchen.

Customer Reviews:

Superior celebrity chef cookbook. Good tips. Luscious recipes........2005-12-10

`Susanna Foo Fresh Inspiration' is the second book by Chinese-American Restaurateur / Chef Susanna Foo who has some James Beard awards to her credit plus the usual celebrity chef endorsement blurbs on the back of her book from the likes of Charlie Trotter, Daniel Boulud, Jacques Pepin, and Lidia Bastianich. One thing which impressed me is that in spite of the oversize format, the book's list price is no more than the standard $35.

As the author makes clear in her introduction, this is not a book on standard Chinese cooking technique. And, her suggestions on wok cooking early in the book also make it clear this is not traditional fiery hot carbon steel wok cooking. Rather, it is adapted to the familiar western flat bottomed wok which I suspect most purely Chinese cooks would consider not a wok at all.

It took me no more than reading two recipes to sense that this book is mostly a fusion of Chinese and Mediterranean ingredients and techniques. The very first `dim sum' recipe had western ingredients portobello mushrooms, extra virgin olive oil, shallots, Parmesan cheese, and truffle oil paired up with Oriental ingredients shiitake mushrooms, dumpling skins, soy sauce, and cellophane noodles. This dish could be billed just as accurately as a ravioli or empanada dish as a dish of dumplings.

Except for the terms `Dim Sum' and `Tofu' in the chapter titles, this would look for the entire world like a typical western cookbook. All the chapters are:

Dim Sum and first Courses - Not too much different from antipasto dishes.
Soups and Stocks - Oddly, no chicken stock, but just about every other kind, plus tofu recipes.
Salads and Cold Vegetable Dishes - Again, evenly divided between Asian and European ingredients.
Fish and Shellfish - Mostly worldwide ingredients such as shrimp, scallops, salmon, and black sea bass.
Poultry - Finally a primarily oriental recipe selection of duck and chicken, plus roasted Poussin.
Meats - Primarily oriental dishes, including Korean grilled dishes.
Noodles, Rice, and Other Side Dishes - Total mix of east and west with soba noodles to chestnuts.
Tofu and Eggs - this may be the most oriental chapter of all, as most of the recipes involve frying or braising tofu.
Vegetables - A very western group of recipes.
Condiments and Relishes - More western pickling than Korean or Chinese fermented preparations.
Desserts - Very, very western selection.

The placement of recipes in chapters is sometimes illogical, but you will hardly notice or be annoyed by the fact.

The value to people with few cookbooks is that for a standard price, you get a very nice selection of recipes from around the world. The value to people with lots of cookbooks is that this is a better than average read as `celebrity chef ` cookbooks go, and it has several excellent refinements on tips which are not shortcuts but the kind which arise from a monomaniacal devotion to doing the very best cooking you can possibly do. While many of the tips may be just a bit too excessive, they can lead you in the right direction when you need just a little extra effort. For example, Ms. Foo suggests freshening salad greens by preparing a water bath by adding ice cubes to cold water until the ice cubes no longer melt. Then, remove the ice cubes and use the freezing temperature water to refresh the greens.

Overall, this is a slightly better than average celebrity cookbook with a slightly misleading concept. It may have been better to bill it as a Chinese / Mediterranean fusion cookbook.

Chinese with a French/American Slant.......2005-10-31

One trouble with a lot of Chinese (or other ethnic for that matter) cookbooks have is that they often call for items that might be readily available in Hong Kong but which are very difficult to find in you local supermarket -- expecially if you live in a small town like I do. Susanna Foo on the other hand is a graduate of the Culinary Institute of America and had developed a series of dishes that:

taste better to American palates
use commonly found ingredients
are simple to make.

The resulting dishes are lighter, fresher tasting and all around better than you find in other Chinese cookbooks. She even adds that you don't have to be a slave to her recipies. Cooking should be fun and it should please your and your families tastes.

This is a large cookbook. 352 pages and the book is of large format. There are a lot of recipies, a lot of things to try that are different that what you've seen before, a combination of Chinese with French, molded to fit America. Maybe that's why her two restaurants have been such a success.

Average customer rating:

great recipes, accessible method
Cooking Chinese for Fun, Fun, Fun, Seriously!
Beautiful book -- pleased my imagination.
too time-consuming!
Great book for people who love great Chinese food

China Moon Cookbook
Barbara Tropp , and Sandra Bruce
Manufacturer: Workman Publishing Company
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

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Land of Plenty: A Treasury of Authentic Sichuan Cooking
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The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking

ASIN: 0894807544

Book Description

The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp is the chef/owner of one of San Francisco-s most popular restaurants, author of a ?magicalO (Barbara Kafka) first cookbook, and a gifted teacher. She is also the inventor of ?Chinese bistro,O a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing.

Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.

It-s East meets Westódazzlinglyóin ?A truly original culinary mindO (Kirkus) Winner of a 1992 IACP/Julia Child Cookbook Award. Selection of the Book-of-the-Month Club-s HomeStyle Books. 146,000 copies in print.

Customer Reviews:

great recipes, accessible method.......2005-06-11

This book was my introduction to Americanized Chinese cooking and is certainly up there with the favorite cookbooks in our pantry. One thing that is really great about this book is the method: in an afternoon, you can create a series of flavored oils and vinegars and the like, which you then combine very quickly in different ways with fresh ingredients. If done right, in spite of its common elements, each recipe has a unique taste and the variety of fresh ingredients gives it whatever flourish you require. That being said, this is a book specifically designed for the American pallette and is not authentically Chinese, which ranks as one of the most subtle and diverse in the world - this is not a snobby criticism as I love this Americanized style, just a statement of fact.

Warmly recommended. You will not be disappointed. Also a great gift book.

Cooking Chinese for Fun, Fun, Fun, Seriously!.......2005-03-08

The `China Moon Cookbook' is written by important Chinese cookbook writer, Barbara Tropp, the author of the earlier `The Modern Art of Chinese Cooking', one of the three or four best manuals of Chinese cooking written in English. It is the `Modern Art...' book which earns Ms. Tropp the honorific of `Julia Child of the Chinese Kitchen' from the San Francisco Chronicle. This volume is much different than Mme. Tropp's manual, and it is much different than anything Julia Child ever wrote. It is very much in the style of a lot of other Workman published cookbooks such as those of Ms. Tropp's good friend, Susan Herrmann Loomis, who specializes in `farmhouse' cookbooks of Italy, France, and the US. That is, it's a `fun book', meant more to entertain than to teach basic material about a particular type of cooking.

This is not to say that it is a poor book. In fact, depending on what you want from a cookbook, for a trade paperback at a list price of $16.95, it may offer a lot more than the more serious `national cuisine manuals' or essays on the cuisine of an important culinary region such as Provence or Tuscany.

In addition to being a `fun' book, it is also a book about recipes from a particular restaurant, the `China Moon' owned by the author in San Francisco. This is a second point weighing against your learning any authentic Chinese cooking in a systematic manner from this book. But that doesn't say the book is not informative. One of the first things I noticed is a similarity between the approach to the pantry in this book and Ming Tsai's excellent second book, `Simply Ming', where his lead premise is in the creation of many base preparations which make cooking in a restaurant much faster than it would be if everything were done from scratch. Mme. Tropp's argument is that the many of the commercial preparations of things such as chili oil, hoisin sauce, and a dozen other pantry standards are simply bad. The claim is that one can do much better by making your own.

This argument is excellent for a high-end restaurant. It is also excellent for a household that eats Chinese meals at least three times a week and has three or four members, so these pantry preparations are used up on a regular basis. This also means that the book may be just a bit less valuable to someone who is not committed to making more than one or two dishes from this cookbook in a given month.

Although I am not as knowledgeable about Chinese cuisine as I am about French and Italian eating, I was struck at how uncharacteristic a lot of the recipes seemed to my picture of Chinese food. In the first few dozen pages, there are recipes for bread, pickles, cole slaw, clam chowder, and double stock. While there is no question that all these dishes are rooted in Chinese ingredients and techniques, there definitely seems to be more than a wink and a nod to Western tastes here.

This international flavor pervades the book. The last salad in the salad chapter is called `Paris Salad', discovered in a small Chinese restaurant in Paris, made with a very globalized mix of European, Asian, and New World ingredients.

The chapter on desserts and sweets, aside from a generous use of Oriental ingredients such as ginger and peanuts seems like it comes straight out of a Lyon patisserie, with lots of tarts, Biscotti, frangipane, chocolate, and cappuccino.

True to the Workman style of `fun' cookbook, there are lots of sidebars and headers showing the sources of the recipes, tips on presentation, hints on ingredients, and general chatter. There are also lots of good sidebars on techniques, but this is still nowhere near a text on good Chinese cooking praxis. In fact, a lot of the sidebars are on very Western techniques such as cookies and tarts. But this still leaves lots of room for some of my favorite Chinese recipes, including an excellent recipe for Hoisin Pork Buns with Ginger and Garlic. Note that these recipes do not shy away from using a wok whenever Chinese traditional technique calls for it. This is another reason you may not get the full benefit from this book if you are not committed to it's premises, such as using a wok properly, which requires a very good gas burner.

In the end, I think this book is the real deal on how to have fun with Chinese cooking. While it is based on recipes done in an American restaurant which probably caters to tourists, all the techniques are authentic and reliable, right down to the requirement that you let your dough for steamed buns rise in the fridge for at least 12 to 15 hours before shaping and filling.

This is a great book for cooking Chinese for fun. Its recipes are uniformly interesting, even though some of the interest may have a French accent. The author has the kind of reputation that gives you the assurance that she really knows what she is talking about.

Beautiful book -- pleased my imagination........2003-10-05

I received this book as a gift, combined with a nice wok.

This is really a lovely cookbook - "basics" of gourmet Chinese cooking were well explained. However, as a busy mother with 6 young children, I never found the time to do the shopping and create any of these wonderful-looking recipes.

It was a pleasure to peruse, however!

too time-consuming!.......2003-09-10

The China Moon cookbook offers many wonderful and unique recipes for lovers of asian cuisine. However, this book is definitely NOT for the cooking novice or for people that desire dishes that involves simple preparation. Most of the China Moon recipes requires the use of several different types of aromatic oils and spices that you need to make YOURSELF - which consists of several different types of ingredients that A) may be difficult to find in your local grocery store or B) needs to be prepared in some fashion before using. After spending hours/days/weeks chopping and cooking spices just to prepare special oil(s) (that you'll use only a couple of tablespoons worth), you'll think to yourself: 'Is this really worth it?'. Not only that, but the book insists that you make your own chicken/vegetable stock! And yet again, this involves combining several hundred different oils, spices and ingredients to make X amount of stock that you will only use 1 cup worth in a single recipe. Sheesh! After being discouraged by how much preparation and labor it involved to make a single dish (the 'simplest' dish calls for 2 oils)-I've only used my China Moon cookbook twice in the past 6 years. The dishes are impressive and tasty, but I would only recommend this book for people that really LOVE to cook or have alot of free time.

Great book for people who love great Chinese food.......2003-05-13

I have always had a love for Chinese food... real Chinese food... and when I finally got a good kitchen to cook in I started looking around for good Chinese cookbooks. What I found was that most recipes in most Chinese cookbooks are mediocre. In most of these books the authors have obviously "Americanized" the recipes, which invariably means making the recipes quick and easy and, invariably, inferior.

Then I happened to learn about the China Moon cookbook from online chat groups. I purchased the book and have been absolutely thrilled with it.

Now it's true that this is not a book of "15 minute recipes." But it is a book of great recipes, and preparation time will take from about 1/2 hour to a couple hours, on average. I don't think I have been disappointed with anything I made from this book.

It's also true that this is not exactly a book of authentic Chinese recipes. But who cares... the recipes are absolutely delicious, bursting with the essence of great Chinese food, the creation of a lady who obviously loves Chinese food too.

As one who likes to eat healthy, I also appreciate the author's emphasis on fresh foods and no MSG or other questionable ingredients.

Two great recipes I got from this book that just by themselves make it worthwhile: 1) the very best hot chili oil... way better than the stale stuff you buy pre-made... and 2) The best chicken stir-fry recipe. We make this basic recipe at least a couple times a month. It's so tasty it's hard to stop eating.

New Shanghai Cuisine: Bridging the Old and the New (Mc Cuisine)
Average customer rating:
New Shanghai Cuisine: Bridging the Old and the New (Mc Cuisine)
Jereme Leung
Manufacturer: Marshall Cavendish Cuisine
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
Chinese | Asian | Regional & International | Cooking, Food & Wine | Subjects | Books
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Menu Degustation: Tasting Menus of New Asia Cuisine

ASIN: 9812326987
Release Date: 2005-07-14

Product Description

As we enter a new millennium, the Shanghainese are re-establishing their presence on the international restaurant scene, harnessing their natural talent for fashioning spectacular, larger-than-life paeans, to pleasure. Dining in Shanghai is an exhilarating experience because whether youre people watching at Three on The Bund, delighting in slivers of tea smoked eggs slathered in caviar at Whampoa Club, jostling with families at Bao Luo or steeping yourself in Zen minimalism at Shintori, youre left in no doubt that youre in Shanghai. Its in the energy, the ambience and the people. Each dining destination may be dazzlingly different and stupendously stylish, yet its the frisson that the city thrillingly creates - as it almost casually melds a pinch of the East with a dash of the West, a measure of history with a shot of the future - that is so unique and intoxicating.

It is only natural that a contemporary Chinese, new Shanghainese gustatory revolution should take seed in this city of acute contrast and sublime fusion. The desire to push the envelope, without losing its sense of self, has always been at the heart of this citys fiesty spirit. Shanghai is a city like no other. It possesses an aesthetic, a style, a way of living that enraptures both the heart and mind. To sup at Shanghais table is to savour the pleasures of life itself.

In New Shanghai Cuisine: Bridging the Old and the New, Chef Jereme Leung explores the rich culinary heritage of Shanghai and re-interprets it, offering unique and contemporary presentations of some of Shanghais classic recipes. His respect for tradition and understanding of the fundamentals behind each dish as he recreates these recipes have won him praise from some of Shanghais most respected culinary figures. The classic dishes he has re-created include drunken chicken, Shanghai tea-smoked eggs and glutinous red dates (nuo mi hong zao), which are all regular items on his menu at Whampoa Club in Shanghai.

Chinese Cuisine from the Master Chefs of China

Average customer rating:

Chinese Cuisine from the Master Chefs of China
Master Chefs of China
Manufacturer: Little Brown & Co (T)
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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From the Earth: Chinese Vegetarian Cooking

Average customer rating:

Despite oyster sauce - an incredible cookbook
vegetable cooking bible
Full of Wonderful Culinary Gems
Not Vegetarian
good!

From the Earth: Chinese Vegetarian Cooking
Eileen Yin-Fei Lo
Manufacturer: MacMillan Publishing Company
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

General | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books
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My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons
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The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table

ASIN: 0026329859

Customer Reviews:

Despite oyster sauce - an incredible cookbook.......2006-12-03

I have a sagging shelf of cookbooks, most of them vegan. This is the one cookbook I have other than my Betty Crocker (that has so many recipes fun to veganize) that includes mention of meat. Another reviewer gave this cookbook a bad rating due to the author's lack of clarification concerning oyster sauce (vegan versions are readily available at Asian food markets and elsewhere). I think this is a bad move on the reviewer's part. This omission is regrettable, but it in no way diminishes the fine job that the author does in doing what her job was: to come up with awesome recipes and provide readers with instructions on how to duplicate them.

My only complaint about the cookbook is that many of the recipes end up being pretty heavy on oil. I have taken to halving the oil recommendations in most recipes, replacing the remaining volume with water or another liquid. I find it makes the recipes much lighter, with very little loss in taste.

Overall, highly recommended.

vegetable cooking bible.......2006-11-29

These recipes solve the mystery of how to cook vegetables Chinese style.

In my opinion, acquiring all of the author's cookbooks first before buying the other English language Chinese cookbooks makes an important foundation to understanding what you eat in America and how the food is cooked at home. Then proceed to the other cookbooks and hopefully to eating the more elaborate levels of Chinese cooking. I didn't pick up the author's cookbooks until very recently and only after learning that the author is from Sun Tak. I wish I had bought her books long ago.

Full of Wonderful Culinary Gems.......2006-09-10

I bought this book years ago and only in the last two years took it down from my bookshelf and started experimenting. To my delight, I have uncovered all kinds of incredible gems that have become part of my regular dinner menus. In particular the chapter on vegetables has paid for itself many times over. We've perfected "Mushrooms with Broccoli" on page 91 and absolutely love it. The scallion oil and other seasoned oils add depth to the recipes, and the vegetable stock makes a huge difference. While it's true that oyster sauce is called for in some recipes, vegetarian oyster sauce is sold in many Chinese markets, so I don't think this is a serious issue for concern. However, it is true that one of the chapters is on "the occasional fish," which may not be useful to strict vegetarians. My husband raves about these recipes whenever I make them- and said my cooking (and these recipes) was better than that a Chinese restaurant. Granted, he's biased, but we love this book!

Not Vegetarian.......2006-05-28

This is a preliminary review, but I am writing it because I would want others to do the same for my information. This is not a vegetarian cookbook or a vegetarian cookbook with an addition of a sea life (non-vegetarian) section. The supposedly vegetarian recipes contain oyster sauce, so everything that contains this item is omnivorous, along with the sea life recipes. While these items are easily overcame by the experienced vegan cook by using vegan sauces and such, it is quite annoying that an author of a book doesn't know the definition of one of the words in the title. Also, a beginner cook or someone who doesn't have extra time in the kitchen will not want to make the effort of fixing these recipes to actually be vegetarian.

This is my preliminary review only, but since any recipe I make will be modified to be really vegetarian, I don't know that I can provide any further review of this cookbook.

good!.......2004-07-23

This is one of the better books written on vegetarian cookery (biased towards Southern Chinese cooking). There is a pretty good exposition of ingredients at the beginning of the book, and I was able to locate most at the Chinese market. Ms. Lo makes extensive use of flavored cooking oils that you make yourself. This could be a bit time consuming, but worth the extra flavor. Also a good idea is making her recipe for stock; good stock she explains is crucial for good chinese cooking, especially vegetarian cooking. There is also a section on fish, which might seem a bit out of place (fish is not in the same category as land dwelling animals in Chinese tradition). Some of the recipes seem a bit repetitive. The book does include the chinese name as well which might be handy for some of us. All in all a good book for vegetarians who want to inject a bit of Chinese flava into their diet.

The Chinese Way: Healthy Low-Fat Cooking from China's Regions

Average customer rating:

She's ruined me for all Chinese American cooks
Best Chinese cookbook I've used
Let's Get Real
Fantasic food !!!
Excellent low fat Chinese cooking

The Chinese Way: Healthy Low-Fat Cooking from China's Regions
Eileen Yin-Fei Lo
Manufacturer: MacMillan Publishing Company.
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Healthy | Special Diet | Cooking, Food & Wine | Subjects | Books

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Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 0028603818

Amazon.com

Proper Chinese cooking, asserts Eileen Yin-Fei Lo, is low in fat, unlike what we are used to finding in many Chinese restaurants. She also claims that Chinese cooking is ideal for health conscious people who enjoy good food because it is authentic. A good cook, she insists, "Rather than replace fat with something else, cooks with care to blend, compliment, balance." This care is the essence of mei doh, or good taste.

Along with sections on proper equipment, technique, and ingredients, Yin-Fei Lo gives her version of popular classics: fat-free Hot and Sour Soup, Barbecue Pork and Spare Ribs, and more. She adds twists such as sun-dried tomatoes to Noodles with Shrimp and Broccoli, and uses swordfish in a stir-fry. Other unexpected recipes are Chicken Stir-fried with Melon and Romaine Lettuce with Brown Onions. Don't miss recipes for congee, a comforting porridge finally earning appreciation outside Asian communities. With these many pleasures, Yin-Fei Lo also offers a treasure in her chapter on tong soi. The Chinese eat these lightly sweetened soups, often made with fruits, nuts, herbs, or flowers, as dessert. Because tong soi are considered tonics, they serve as a fine introduction to the increasingly popular, reputedly therapeutic side of Chinese cooking.

Book Description

"Dear Eileen, I have cooked French with pleasure for forty-eight years and now that I have read your book, The Chinese Way, I have become enthusiastic about cooking Chinese. I am sure it will help me to get rid of any accumulated pounds." —Andre Soltner "As chefs in search of menu inspiration know, a new book by Eileen Yin-Fei Lo is always a mandatory buy. In her newest, she manages to hit a double bull's-eye, delivering both a superb repertory of easily cooked, complexly-flavored regional Chinese dishes, and a sophisticatedly-tasty solution for lowering intake of fats." —Michael and Ariane Batterberry Founding Editors/Associate Publishers Food Arts magazine "To live well is the definition of happiness. To dine well on Eileen Yin-Fei Lo's healthy Chinese food is the definition of divine." —George Lang The Chinese Way As anyone who has cooked it at home knows, Chinese cooking is almost inherently healthful. Traditional cooking techniques like water blanching, stir-frying, and steaming are not only healthy, they bring out the best, natural flavors in food. In Chinese cooking, oils are used minimally, marinated meats are used to flavor a dish, not dominate it, and healthful foods like vegetables, rice, and noodles are staples. With traditional, but lightened, Chinese dishes and many of the author's own creations, plus nutritional information for every recipe for calorie- and fat-gram counters, The Chinese Way is a must for anyone who loves the flavors of the Far East.

Customer Reviews:

She's ruined me for all Chinese American cooks.......2006-12-13

The author was actually born in China hence her authentic recipes. Her books are a treasure and are like having a family friend giving you all their rich culinary history. We are so lucky that she writes in English.

I read that the author's husband lost 20 pounds in one month eating these recipes and 55 pounds by the time she had completed the book.

Best Chinese cookbook I've used.......2006-05-20

I have made several dishes from this cookbook and all of them have turned out great. My husband is Chinese and has not been impressed with dishes I've tried from other cookbooks, but he has really enjoyed the dishes prepared from this book. The flavors are very authentic, and not overly sweet or oily, like you normally find in restaurants.

The layout of the recipes are very easy to follow. She breaks the ingredient list into separate categories, such as "marinade", "sauce", "to complete the dish", so you can easily prepare the dish in stages.

I also like that the recipes are healthy, and I don't feel that taste is sacrificed to make the dishes healthy. She also uses many of the same ingredients throughout the book, so you'll probably need to stock your pantry with items that you'll need to go to an asian market for, but once it's stocked, you'll be set for a while.

The only modification I normally make is adding about double the meat to the dishes. Her versions are more authentic, being that in China meat is not as central to meals like it is in America, but I like having more meat.

Let's Get Real.......2002-01-28

Eileen Yin-Fei Lo is an excellent teacher and I have several of her books, and love them all, but to be real honest, this is not a low-fat low-cal cookbook. This is a tiny portion cookbook.

At first glance her recipes seem to be low-cal, low-fat, but look again. For instance, tonight I made the pepper steak recipe. Delicious yes, but the recipe called for 4 oz. of meat and 3/4 lb. of peppers and this was supposed to feed 6 people! Maybe that would be satisfactory if you were making several dishes and soup, but for a Sunday night one pot dinner it was just enough for two, tripling the calorie and fat content listed.
Yes buy the book and cook from it, just take a real look at portions and how many a dish is supposed to feed and then ask yourself is this really going to feed my family?

Fantasic food !!!.......2001-08-23

A great book. I had been searching for an authentic Chinese cookbook for some time. I took a gamble on this book by Eileen Yin-Fei Lo, and it was a rewarding pay-off. This book has everything. Some information on the history of Chinese cooking, on buying and seasoning a wok, on steam-proofing dishes, on some of the more hard to find ingredients, and personal stories from her upbringing. Not to mention, some fantastic recipies including one I've wanted to try for some time, fish soup. While prep-work is not one of my favorite parts of cooking, (although somewhat necessary in these recipies)the reward of a fantasic dish is well worth it. Added bonuses are sections on how to properly make rice (harder than you may think), and calorie counting information for every dish. I can't wait to try some of the other books by Eileen Yin-Fei Lo. If they're 1/2 as good as this one, they already have my approval.

Excellent low fat Chinese cooking.......2001-03-05

We can't say enough about this book since we began cooking with it. Although it took a little time to stock our pantry with the ingredients, it was well worth the time. Thankfully we have some local Asian markets. There has yet to be a recipe that we've made that we have not thoroughly enjoyed. Surprisingly our picky 2 year old has also enjoyed the food. The book is extremely well written with straight forward step by step instructions that allow us to make exceptional cuisine. By no means does the food taste low in fat. The tastes are superb. We plan to purchase another recipe book by Eileen Yin-Fei Lo.

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