Revolutionary Chinese Cookbook: Recipes from Hunan Province

Revolutionary Chinese Cookbook: Recipes from Hunan Province
Average customer rating:

A 'must' for any serious collection offering Chinese cookbooks beyond one or two basics.

Worthy successor to "Land of Plenty"

One of the best cookbooks

Breathtaking, authentic, scholarly, beautiful

Even Better than Her First Chinese Cookery Book!

Revolutionary Chinese Cookbook: Recipes from Hunan Province
Fuchsia Dunlop
Manufacturer: W. W. Norton
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
General | Asian | Regional & International | Cooking, Food & Wine | Subjects | Books
Chinese | Asian | Regional & International | Cooking, Food & Wine | Subjects | Books
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Land of Plenty: A Treasury of Authentic Sichuan Cooking

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ASIN: 0393062228

Book Description

Authentic recipes and fascinating tales from one of China's most vibrant culinary regions.

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers' Jeremy Round Award for best first book and which critic John Thorne called "a seminal exploration of one of China's great regional cuisines." Now, with Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province.

Hunan is renowned for the fiery spirit of its people, its beautiful scenery, and its hearty peasant cooking. In a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Dunlop brings to life this vibrant culinary region. Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Mao's favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries. 65 color illustrations.

Customer Reviews:

A 'must' for any serious collection offering Chinese cookbooks beyond one or two basics........2007-07-08

The tastes and influence of the Hunan region of China are fully explored in Fuchsia Dunlop's Revolutionary Chinese Cookbook, which provides over a hundred dishes easy to make and accompanied by color photos and stories from the province. Dishes come with historical introduction, many a cultural insight, and the author's own experiences discovering and cooking the dish: all these factors make for a fine and well-rounded cookbook which goes far beyond the usual light Hunan coverage to probe the depth of Chinese culture and cuisine, making it a 'must' for any serious collection offering Chinese cookbooks beyond one or two basics.

Worthy successor to "Land of Plenty".......2007-06-10

Ms. Dunlop continues to amaze and delight with her second book. The current tome educates the reader in the disciplines of cooking (as well as) ancient Chinese history (Appendix: the Main Chinese Dynasties), language (Appendix: Glossary of Chinese Characters) and contemporary history (revolutionarily centric). Echos of David, Grigson and Fisher resonate. [Not unsurprising considering her Cantabrixian education! (superb bibliography)] I haven't yet tried any of the recipes, so cannot vouch for their efficacy - but, they have a good feel about them. Will become a classic by aficionados.

One of the best cookbooks.......2007-04-05

This is one of the best cookbooks I own. I received the book as a gift and I use it everyday.

Breathtaking, authentic, scholarly, beautiful.......2007-03-13

I cherish my copy of Dunlop's _Land of Plenty_, and had eagerly awaited this new book. I've cooked 15 or so recipes from this book so far, and all of them have been perfectly successful. My favorite so far is her rendition of red-cooked pork (Chairman Mao's Red-Braised Pork), and some others I've made which were wonderful were her Tiger-Skin Steamed Pork, Beef Slivers with Coriander, her unctuous & delectable Steamed Eggs, and a delicious dish of stir-fried baby greens & shrimp. Ooh, and another extraordinarily delicious dish: Stir-fried Zucchini with Salty Duck Egg Yolks. Yum!

I think that _Land of Plenty_ is still her best book, but this is a close second. The essays in _Land of Plenty_, for instance, are just superb, particularly the one about tea.

I'm wishing this cook & author a LONG life so she can continue to explore the food & food culture of China, and write many more books to share her learning with us.

Even Better than Her First Chinese Cookery Book!.......2007-03-02

I enjoyed her first cookbook on Sichuan cookery, Land of Plenty, and I like this second book on Hunan cookery even more, with even more helpful beautiful photos. As far as portion sizes, she states "all recipes serve two people with one or two other dishes and rice, or four people, with 3 or 4 other dishes and rice".

The Sichuan and Hunan cuisines differ from each other as New Orleans Southern food differs from South Carolina Southern cuisine, and yet both of Dunlop's cuisines are clearly hotter and spicier "Chinese" to our tastes. Hunan folks are said to like food with chilies "fire-hot-hot" whereas Sichuan's dominant style is a mix of chili hot and the peculiar "mouth numbing", from the Sichuan "peppercorns".

The Hunan recipes in this Revolutionary Cookbook are straightforward, nearly all ingredients can be obtained from a local Chinese or Asian grocery store. The only one I can't find is "purple perilla", for which Asian basil is not quite a substitute. Not a problem.

The 120 recipe instructions are for preparing simple, straightforward "comfort food", and the food comes out tasting very good. It's lighter, and not gooey, like the cornstarch-laden Americanized Chinese food.

Delights include: Spicy steamed pork buns, BBQ'd lamb chops, Changde Clay-bowl chicken, yellow cooked salt cod in chili sauce, with most fish dishes steamed. Try Chairman Mao's red braised pork, or one of it's 7 supplied variations. I think Ms. Dunlop overdoes the Chairman Mao bit, putting his cheery face on many, many pages for no good reason; it contributes little to understanding of him, or of the Hunan cookery. I'd rather have had more beautiful photos of food and other aspects of Chinese culture and people, instead of so many of Mao's images.

Have you had the traditional Hunan dish- "General Tso's Chicken"? Guess again! FYI, She met the accepted creator of this NON-Hunan dish, with added sugar for US tastes, created in the 1970's in New York by Hunan chef Peng Chang-Kuei! And yes, most Hunanese have never tasted this bogus, yet popular dish that is known in the USA as the "quintessential Hunan dish"! To adjust for tastes, she has both a Hunan version, and a USA version of Gerneral Tso's to choose from.

From her first book being shown to a Chinese friend of mine from Chengdu,who cooked from it and proclaimed it "the real thing" I know that Ms. Dunlop's current book is gonna be just as accurate. No, I do not currently have an authentic Hunan friend to vouch for the recipes, and I do not mind, I like what spicy hot things I have cooked so far!

Just as an aside- Her photo is only somewhat kind to her, it is an oldie, and she looks better than that in person. She clearly "knows her stuff"; I recommend meeting/hearing her on her book tour.

Buy this, and buy the Sichuan book, Land of Plenty, and cook and taste authentic Chinese "comfort food" as it tastes in China... It's a lot better than the cornstarch-laden "Chinese" food served in most US restaurants.

I look forward to her next books.

The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty

Average customer rating:

A must if you love Chinese food--rarely available recipes
AMAZING, AUTHENTIC CHINESE RECIPES, EASY TO PREPARE
terrible food
It's about time!

The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty
Michael Tong
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Revolutionary Chinese Cookbook: Recipes from Hunan Province
Simple Chinese Cooking
Land of Plenty: A Treasury of Authentic Sichuan Cooking
My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons
Nobu West

ASIN: 0060854073
Release Date: 2007-02-06

Book Description

Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America.

Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.

Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.

In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout.

Why order take-out when you can take home The Shun Lee Cookbook?

Customer Reviews:

A must if you love Chinese food--rarely available recipes.......2007-08-17

This beautifully illustrated and graciously written cookbook is a rarity. Inspiring, tantalizing pictures and easy-to-follow recipes of cuisines I adore (from Sichuan, Hunan and Shanghai)but for which I rarely find recipes. Get it and I assure you, your life will be more delicious...even if you don't cook, you'll drool over the photos.

AMAZING, AUTHENTIC CHINESE RECIPES, EASY TO PREPARE.......2007-05-11

I bought the Shun Lee cookbook when it first came out, since I was familiar with the quality and deliciousness of the food at the restaurant in New York, and have always wanted to learn how to make such amazing chinese food at home.

I am something of a novice chef, especially when it comes to chinese cuisine, and all of the recipies I have prepared have come out amazingly. I made the dry sauteed green beans, lemon chicken, and scallion pancakes for a dinner party of 5, and got rave reviews all around...people couldn't believe I had made the dishes myself! Everyone asked me for the recipes, and a couple of people went out and bought the book. Several of my friends have since tried the recipes at home with similarly fantastic results.

I've also made the dumplings in big batches and kept them in my fridge and prepared them in different ways for dinner all week long (same goes for the cold sesame noodles).

I would highly recommend this book to anyone who ever wanted to be able to make fantastic chinese at home (or pass themselves off as a gourmand to all of their friends).

This cookbook is my go-to for dinner parties and quick, simple, delicious meals during the week.

terrible food.......2007-04-09

I saw the cookbook in Barnes and Nobel and was intrigued, because many of the dishes sound nice but quite foreign to me, a Chinese growing up in China. Anyhow, I decided to check it out at the Shun Lee restaurant at the Lincoln center.

It was horrible. China-one-buffet type food served in fashionably decorated restaurant. The honey spare rib is simply rib roasted in honey, and is borderline acceptable; but the braised duck is a joke, and the twice cooked pork is plain disgusting.

I can accept that they are not genuine Chinese food even though they are claimed to be; but such poor quality is entirely unacceptable.

If this is the best you can get out of the recipes, I certainly wouldn't touch the cook book.

It's about time!.......2007-02-10

Every true New Yorker we know has been dining here for ages and many even have the restaurant's phone numbers saved on speed dial for deliveries! Shun Lee has withstood the test of time and serious food gourmands of this city. It has been a gem to so many who really understand fine dining and know what to look for: quality ingredients, freshness, attentative service, presentation, environment and authenticity. Now with this new cookbook, anyone can try these recipes in the comforts of their own home! It's about time!

Hong Kong and China Gas Chinese Cookbook

Average customer rating:

Hong Kong and China Gas Chinese Cookbook
Perkins
Manufacturer: Northwest Intl Trading
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
ASIN: 0686387694

Average customer rating:

This book is a must-have!
i've been there- and this is for real

China: The Beautiful Cookbook
Kevin Sinclair
Manufacturer: Collins Publishers
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Asia: the Beautiful Cookbook
Thailand: The Beautiful Cookbook
California the Beautiful Cookbook: Authentic Recipes from California (Beautiful Cookbook)
France: The Beautiful Cookbook
Provence: The Beautiful Cookbook

ASIN: 0002159996

Customer Reviews:

This book is a must-have!.......2003-05-22

This was my very first "Beatiful Cookbook". I used it all the time, until it mysteriously disappeared after a dinner I cooked for friends... I am a Chinese food junkie and felt lost without it until one day at an airport bookstore found it again and was overjoyed to pay FULL price and cram it into my bulging suitcase.
It was worth it! I had an asian friend who read the book and was amazed at how authentic the dishes are. While I haven't been adventurous enough to make some of the dishes, I still love the photos and history, and have many favorite recipies!

i've been there- and this is for real.......2000-03-06

This book encompasses all regions- not just Canton. And its genuinely authentic- just like what you would find at fine restaurants in China (i've been there). A lot of great regional recipes (good schezuan).

If i had to pick one cookbook for restaurant style chinese food, this would be it. Note,though, that: a) its authentic and assumes some knowledge (not a starter cookbook); and b) its not exactly homestyle comfort food. The dishes are spectacular, though. Beautiful coffeetable book.

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

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

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

The Modern Art of Chinese Cooking: Techniques and Recipes
Land of Plenty: A Treasury of Authentic Sichuan Cooking
DK Living: Yan-Kit's Classic Chinese Cookbook
Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook
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.

Henry Chungs Hunan Style Chinese Cookbook
Average customer rating:

Original

Henry is Magnificent

Chinese food will never be the same after trying this book

henry chung's hunan cooking

The Absolute Best Hunanese Cookbook -- Ever

Henry Chungs Hunan Style Chinese Cookbook
Henry Chung
Manufacturer: Harmony
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
Chinese | Asian | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

Revolutionary Chinese Cookbook: Recipes from Hunan Province

Land of Plenty: A Treasury of Authentic Sichuan Cooking

Mrs. Chiang's Szechwan Cookbook: Szechwan Home Cooking

The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing

Lodge Logic Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle

ASIN: 0517533251
Release Date: 1984-05-12

Book Description

"At last a Chinese cookbook that really works."-- New York Times. A highly personalized cookbook featuring 75 recipes and many anecdotes. 35 black-and-white photographs.

Customer Reviews:

Original.......2002-02-21

I've never eaten at the restaurant (but think I saw it when I visited San Fran years ago). The book is written in simple sturdy english. The recipes are authentic. Best of all, I like the fantastic fables and hearsay of not-so-old China (and personal anecdotes)as related by Chung. Enjoyable to read, even if you never intend to try out any of the recipes.

Henry is Magnificent.......2000-11-21

cheers, Henry, Cheers... From Marty's Special BBQ Pork, to the overstuffed steamed dumplings this book has it all including an amazing recepie for Velvet Chicken. A must purchase.

Chinese food will never be the same after trying this book.......2000-09-21

For those who love to eat or cook Chinese food, this book is a must-have. It details about 50 tasty recipes from Hunan province in China, and is totally authentic. The author has avoided "spicing down" recipes for American readers -- garlic, hot chiles and other Hunan staples are used boldly and creatively, and your taste buds will be crying out for more after trying these gems. In fact, my wife, who is herself Chinese, relies on Henry Chung's book more than the Chinese-language cookbooks she brought from Taiwan. It really is that good.

henry chung's hunan cooking.......2000-05-05

I have searched for a copy of this wonderful book for over 5 years and have recently found it,it is my most treasured of many cookbooks! I have been a customer of this wonderful actually fabulous restaurant in San Francisco for over 20 years, it just seems to be just as wonderful as before!This book has allowed me to duplicate my favorite hot and sour chicken many times over. what a shame it is out of print, Henry is very much alive and the place still a success. what a wonderful, simple and accurate book,hopefully this book will someday be back in print and I may share it with my friends.

The Absolute Best Hunanese Cookbook -- Ever.......1999-08-10

It is a shame that this cookbook is out of print. My copy (bought at the original Hunan in 1990) is sadly stained and dog-eared. I begged at my last visit (7/98) for another copy -- no luck, but they were kind enough to give me an even more aged brochure which includes just a few recipes, but it does have the recipe for their wonderful hot chile sauce (not included in the book). As for me, I'm headed on my first visit to China next week. Don't think I'll find another copy of Henry's great book, but I might find the source of his inspiration.

Customer Reviews:

Easy to follow recipes and great service from bookseller.......2006-08-03

This book has some great recipes and I would recommend it to the first time wok cook. I was very impressed by how Keener Books shipped the copy of the book. I purchased it used and the condition was good as promised, the book was wrapped carefully to ensure no damage would occur during shipping. I received an email from Keener letting me know when shipping would happen...for once just an all around good shopping experience. If you purchased used, go with Keener.

Spoiled me..........2002-10-16

I grew up in a smallish city with only one semi-authentic Chinese restaurant and a Chinese family friend who ran an Asian grocery. She recommended this cookbook to my mother, who then cooked for our family from it.

I have to say that I am spoiled to the day. So many of the recipes in here are much better than what you'd get at 99% of any typical Chinese restaurant. I now live in one of the largest cities in the U.S. and it's still hard for me to find food as good as this.

A long-time kitchen companion.......2001-10-15

I have owned this book for over 20 years. It is dog-eared, grease-stained and tattered. I really use this book and love the gentle inspiring quotes it contains. The recipes in it have "wowed" my guests and family for over twenty years. I cannot thank the authors enough for sharing this with the world. I am ordering another copy so that I can keep these treasured recipes for generations to come.

Madame Wong's Long-Life Chinese Cookbook.......2000-07-07

This is absolutely the best book on Chinese cooking! The recipes are easy to follow and most of the ingredients are easily found in your local supermarket. Each food section is prefaced with a short tid-bit on Chinese food history and culture. There is also regional information and a short comment at the beginning of each recipe. A glossary of cooking techniques, ingredients, and special hints is included at the front of the book and is extremely helpful. I highly recommend this to anyone who wants to bring authentic Chinese food to their table.

A book worth searching the earth for..........2000-05-21

I've been preparing authentic Chinese dishes from this book for over 20 years now. In fact, this is my second copy - I wore the original out after years of use and was lucky enough to get a second copy at a low-traffic book store. This book is so authentic, you'll have some real challenges finding and properly preparing the ingredients. But of course that is part of the fun, too. And oh what a sense of accomplishment when you serve your first Chinese feast and get rave reviews! Good Luck finding a copy - and good eating if you succeed!

Chinese Rice and Noodles: With Appetizers, Soups and Sweets (Wei-Chuan Cookbook)

Average customer rating:

Fabulous and Easy
One of the best cookbooks I have
AMAZING
Delicious and Simple
I love this cookbook!

Chinese Rice and Noodles: With Appetizers, Soups and Sweets (Wei-Chuan Cookbook)
Su-Huei Huang , and Mu-Tsun Lee
Manufacturer: Wei-Chuan Publishing
ProductGroup: Book
Binding: Paperback

Chinese | Foreign Language Nonfiction | Nonfiction | Subjects | Books

Nonfiction | Chinese | Foreign Language Books | Specialty Stores | Books

All Chinese Books | Chinese | Foreign Language Books | Specialty Stores | Books
Similar Items:

Chinese Cuisine (Wei-Chuan's Cookbook)
Chinese Snacks (Wei quan shi pu)
Chinese Cooking Made Easy: With Simple Sauces and Dressings (Wei-chuans cookbook)
Chinese Cuisine: Taiwanese Style
Chinese Cuisine: Cantonese Style

ASIN: 0941676862

Customer Reviews:

Fabulous and Easy.......2007-08-23

This is the latest cookbook from my collection of cookbooks by Mrs. Su-Huei Huang. She makes cooking authentic Chinese food almost effortless. If you have limited time, but enjoy cooking at home, this is the perfect cookbook for you.

One of the best cookbooks I have.......2007-05-30

I love this cookbook because it contains pictures of every dish that's in the book, the instructions are easy and simple to follow, and most importantly, the dishes are authentic Chinese food from the south to the north of China. We're Cantonese and we're tired of cooking cantonese at home so this book gave us more menu options. I have to say, with some experience in chinese cooking, this book contains some recipes that we already knew. But I think it'll be useful to those who doesn't have much experience in Chinese cooking because it contains basic information about the type of noodles, vegetable herbs and spices.
I was a bit disappointed with the dessert section as it only contain 10 recipes and we already knew how to cook most of them.

AMAZING.......2007-05-03

I purchased this book along with some other Chinese cookbook and I have to say nothing compares to this book. Everything is simply described and easy to understand. There are pictures of every recipe and she also gives variations to recipes. My favorites are the wontons, so easy to make, and the Three Sauce Chicken, again so easy and delicious. I am sure in a few weeks that will change :)

I could not do without this book in my kitchen, I use it every day. This book is amazing!

Delicious and Simple.......2007-05-03

I am chinese but grew up in US. Even though I do eat american food often I still miss good chinese food. Now that I moved away from my mother, I needed to cook something chinese myself and for my husband, so we turn to Wei Chuan. We have Wei chuan Thai book, Mexican and Sichuan book already and we like this series very much because it has concise steps, and makes great food. This book is no exception. I have already made 2 dishes from the book since 1 week ago we bought the book. We made Pork and Mustard Veg with noodle, and we made Lion's Head, and also our favorite dish, 3 sauces (or cups) chicken. All turned out pretty well and with preparation time and cooking all over 1 hour.

Tonight we are going to cook another one of my favorite that my mom cooks all the time, the Red Cooked Pork. There are actually many recipes in the book that are easy to follow and don't require that many exotic ingredients. IN fact we have most of the ingridents already before we went to the asian grocery to get some additional meats. (pork shoulder and minced pork). These days I am just tired of eating fatty greasy american food, and craves for some good simple chinese food that dosen't take too long to cook or prepare. This book is perfect and I am sure we will be using it a lot along with our Thai and mexican book.

I love this cookbook!.......2005-11-15

It covers many of the rice and noodle dishes that are very popular for lunch, snack and dinner/cafe crowds. A very good book; it includes a handful of dessert dishes and it also covers popular and well known noodle and rice dishes from all over China. A definite must have if you love chinese rice and noodles.

Ground pork with Beijing sauce over rice, Three sauce chicken with rice, Savory meat sauce over rice, Braised beef over rice, Braised pigs feet over rice, Ma-po tofu over rice, Lions head on rice, Baked seafood rice, Hainan chicken rice, Taiwanese sticky rice, Cantonese clay pot sausage and rice, Taiwanese fried rice, Curry fried rice, Thousand year old eggs with pork congee, Beef congee, Chicken sesame noodles, Sechwan dan-dan noodles, Chi-ah noodle soup, Dan-tze noodles, Braised beef noodle soup, Beef hot pot with noodles, Braised yee-fu noodles, Double face golden noodles, Taiwanese fried noodles, Sa-tsa beef with noodles, Sesame flavored somen, Chinese chicken salad, Braised beef shank in soy sauce, Cantonese bbq pork, Taro tapioca with coconut milk, Creamy roasted black sesame, Almond jello, Boba milk tea.

This is just some of the recipes that are in this very nice book.

Ming's Master Recipes (based on the Public Television series SIMPLY MING)

Average customer rating:

Ming's Master Recipes (based on the Public Television series SIMPLY MING)

Manufacturer: Simply Ming
ProductGroup: Book
Binding: Paperback
Similar Items:

Blue Ginger: East Meets West Cooking with Ming Tsai
Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations
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Test Kitchen Favorites: The 2007 Companion Cookbook to the Hit TV Show (America's Test Kitchen)

ASIN: 0976100401

Product Description

From the SIMPLY MING set to your kitchen: Over 80 dishes using 20 new Master Recipes, all from season two of Ming Tsai's public television show SIMPLY MING. Here, Ming brings back the popular Master Recipe system, presenting a new round of intensely flavored rubs, sauces and doughs that provide a foundation for a variety of delicious and unique dishes that come together in 30 minutes or less. Now, it is easy to make great tasting and great looking meals any night of the week! Featuring simple yet sophisticated items that include Cranberry Teriyaki Chicken on Garlic Bok Choy, Lychee Mango Lobster Salad, and Ginger-Vanilla Creme Brulee, your favorite dishes will get a boost from the East-West flavors for which Ming is known. To spark creativity and your appetite, each master features full-color photographs of the food, fun candid photos from the set, and helpful beverage recommendations. Also included are the delectable and inspiring recipes from the talented guest chefs that joined Ming in the studio, including Ming's own parents! MING'S MASTER RECIPES continues to make cooking at home with family and friends an easy, approachable, and fun activity while giving you a collection of mouth-watering recipes that capture the very best of East-West flavors.

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