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.
Book Description
Features many innovative recipes for vegetarian "mock meat" dishes, just like those enjoyed in Buddhist restaurants, as well as authentic, flavorful vegetable dishes. These recipes produce great results without exotic ingredients or special cooking equipment.
Customer Reviews:
This book is OK........2006-07-23
I appreciate what the author was trying to do with this book; it's great to have a source for Chinese-style mock meats. However, after trying several of the recipes, I found that they just aren't as good as I thought they would be.
I was excited to use vital wheat gluten to whip up a batch of seitan, but it turned out to be incredibly gummy. I assume this problem is avoidable, but the directions in the book don't give much guidance: "Mix until it forms a smooth, firm dough. Knead briefly." There's no information about what to do you if instead of a smooth dough, you end up with a rubbery, bouncy ball. (Perhaps it's better to mix and knead by hand rather than using my mixer? Tips like this would help a lot!)
As far as the regular recipes go, they are hit and miss. The simpler the recipe, the better they seem turn out. The page on Basic Stir-Fried Chinese Vegetables contains really useful information, and the recipe on the facing page for Stir Fried Chinese Broccoli is a winner. However, the "Beef" and Broccoli with "Oyster" Sauce and the Kung Pao "Chicken" are just OK, and Mapo Doufu was downright weird. But I will still continue to work my way through the book; I would like to try the Lemon "Chicken" and some of the versions of the Steamed Savory Filled Buns.
Overall, it is a decent resource for vegetarian Chinese cooking. For people who are interested in this topic, it's probably a good place to start. I would recommend using store-bought seitan though!
Fabulous Chinese cuisine by the greatest vegan cook!.......2002-11-17
Bryanna's Italian cookbook "Nonna's Italian Kitchen" must be the very finest ever example of vegan cookbook published to this date. And now she's done it again - with this wonderful vegan cookbook on Chinese cuisine, taking you all the way through dumplings, dim sum, noodles, soups, stir-fries, ... and vegetarian "mock-meats" that were invented thousands of years ago by strict buddhist monks. Whereas it used to be quite a work to rinse out the starch of a flour ball so that only the protein (gluten) was left, the arrival of pure gluten powder makes this a snap to prepare at home. While some recipes are somewhat elaborate which acquire some routine (making dumplings, spring rolls, etc.), there are several quick recipes (stir-fry chapter a.o.) that are very easy to prepare. It is an excellent cookbook if you love chinese foods, and the innovative inclusion of above-mentioned "mock-meats" makes it a cut above the rest. The pages are jam-packed with one tasty recipe after the other - this is a shining example that you do not need to feel deprived when embarking on a vegan diet.
for those pursuing a vegetarian life style.......2001-01-28
Authentic Chinese Cuisine For The Contemporary Kitchen offers a superbly developed compendium of vegetarian Chinese recipes similar to those found in a Buddhist restaurant. Bryanna Grogan brings her expertise to bear in offering delicious, nutritious recipes for homemade "Mock Meats"; savory snacks and appetizers; dumplings and breads; rice; noodles, soups, and sauces; stir-fried dishes; braised, steamed, and stewed dishes; and even sweets. From Shanghai Spring Rolls, Mandarin Pancakes, and Savory Rice Porridge, to Duck Sauce, Buddha's Delight, and Walnut Cookies, Authentic Chinese Cuisine For The Contemporary Kitchen will quickly became a personal and family favorite for those pursuing a vegetarian lifestyle.
Customer Reviews:
not totally vegetarian.......2006-11-10
i was looking for a strict vegetarian sushi book and this book often uses bonito which is a fish product...
Vegetarian Sushi?.......2005-06-30
This book has everything it needs to pass as great to the majority of the population; glossy photos, cute names, and it's about sushi.
Very trendy.
As a Vegan, I was not as impressed. The stock recipes include bonito (dried fish), and offered no substitutions for it. Several of the recipes called for the stock, or water. Water doesn't add any flavor to food, obviously. So it's either fish, or a substandard dish. The author also includes seafood suggestions on nearly every page. The last time I checked, fish are living creatures. Fish are not vegetables.
I expected a few mentions of egg or dairy, it is a supposedly Vegetarian book. But I can't say I expected flesh to be involved in the cooking process.
Before becoming Vegan, I had never eaten sushi due to my allergy to seafood. So if you have a similar allergy and are looking to enjoy Sushi, I would recommend searching elsewhere.
Good, Better, BEST!.......2004-09-12
Book layout is beautiful...each recipe has own color photo.
Ingredients easy to find.
Recipes are easy to follow with easy techniques.
Food is delicious.
Great for cocktail parties!
Beautiful photos - makes me want to prepare sushi right now!.......2004-03-19
There is lots of variety in this little book. The introduction gives you a fine initiation into the sushi-making realm with recommendations on tools and products available. Recipies are straight-forward with easy-to-follow instructions. In fact, I didn't know that there were so many types of vegetarian sushi available! So, what's wrong with my local sushi restaurant? The photographs are also a wonderful asset to this cookbook.
Definitely recommended for people who want to learn how to make their own sushi (without worrying about contamination and food borne illnesses associated with raw fish). An asset to any vegetarian/vegan cookbook collection.
Good ideas but NOT 100% VEGETARIAN.......2004-02-22
This is an OK book for gathering ideas for vegetarian sushi, but appears to be written by somebody that has no clue what a vegetarian is. There are recipes that are vegan, and others that are ovo-vegetarian, but Brigid seems to be clueless as to what a vegetarian is, as her dashi recipes all call for fish flakes. Also, she lists seafood possibilities for various sushi types.
It's not a bad read, and there is good information, but it's yet another book written by a non-vegetarian without bothering to ensure that the recipes are at least lacto-ovo.
It's a disappointment that in a book called vegetarian sushi, there are so many refs to seafood and recipes that call for meat products. Especially considering that the typical American mis-conception of sushi is fish, and this book claims to provicde vegetarian recipes.
Customer Reviews:
Disappointed.......2007-05-14
I was very disappointed with this book. It was a gift for a friend who is moving to Korea. And for $25 I expected more. The book is so thin! Not a good value at all. It was embarrassing giving it to her.
This book is awesome...and IS an adult cookbook.......2003-03-05
Easy-to-follow recipes. DELICIOUS and not "out-of-the-ordinary" ingredients (except the noodles for chap-chae). I just visit my local Oriental Foods Korean store and pick up the needed things. I find the recipes simple and not too time-consuming, either. I have tried many Korean cookbooks, and like this one THE BEST. (Actually, the Lerner cookbook series from other ethnicities are excellent, too.)
Try the Chap-chae, the bulgogi (or pulgogi) and the fish patties. Excellent!
Average customer rating:
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Supreme Kitchen: International Vegetarian Cuisine
Manufacturer: The SMCHIA Publishing Co.
ProductGroup: Book
Binding: Paperback
 Vegan
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ASIN: 1886544735 |
Product Description
This exquisite cookbook featuring international vegetarian cuisine contains beautifully printed texts and pictures that reveal the cooking secrets of vegetarians from around the world. What makes this volume even more invaluable are its many wonderful recipes personally imparted by the Supreme Master Ching Hai. The recipes cover a wide variety of exotic Western and Asian dishes. Even if you are not adept in the culinary arts, with the step-by-step guidance of this book, you can prepare many delectable vegetarian dishes with little effort! Chinese and Vietnamese translation included.
Book Description
Drawn form the best of traditional Chinese cuisine,
The Art of Chinese Vegetarian Cooking presents a remarkable collection of recipes celebrating savory vegetables and spices. From succulent spring rolls to seared tofu with sesame-ginger sauce, these light, delicious dishes invite you to enjoy the tantalizing flavors of China at every meal. Discover irresistible soups, salads, side dishes, entrées, and more, including:
Golden Squash Soup with Leeks
Broccoli and Pine Nut Fried Rice
Wontons with Red Pepper-Coriander Sauce
Wok-Seared Baby Bok Choy with Caramelized Onion
Stir-Fried Asparagus and Baby Corn
Warm Cucumber Salad with Lemon-Sesame Dressing
Glazed Sweet and Sour Leeks
Roasted Eggplant, Anise, and Sweet Onions
About the Authors
Joanne and
Paul Hush are restaurateurs, caterers, and food lovers who operated a cooking school in Connecticut where celebrated chefs such as Marcella Hazan, Diana Kennedy, and Martha Stewart shared their expertise. Joanne Hush studied Chinese cuisine at The China Institute in New York and is the author of Chinese Cooking the Healthful Way, The Chinese Menu Cookbook, and Classic Chinese Cooking for the Vegetarian Gourmet.
Customer Reviews:
Good Intro to Chinese Vegetarian Cooking.......1999-04-03
This book does a good job of introducing Chinese Vegetarian Cooking, by discussing methods, equipment, and includes an ingredients glossary. The recipes are delicious, and healthy, and generally easy to prepare. Most ingredients can be purchased at a reasonably stocked grocery store. We use it regularly, and find it's creative recipes both tasty and inspiring experimentation. We especially like the Hot Pepper Rice Sticks with Peanuts. Yummy!!!
I have never made even one recipe from this book. Why buy it.......1998-08-07
I cook Chinese and other ethnic vegetarian dishes nearly every day. Yet this book never once tempted me. I found the recipes to be mundane, even boring and the seasonings inadequate and uninspired. Exotic ingredients, sure, but they're not always available. And the authors' sermonizing about low-salt soy sauce and low-fat oil and other unnecessary instructions to make an otherwise exciting and healthful cuisine simply tasteless truly offended me. Aren't I old enought to choose my own soy sauce?
Average customer rating:
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Chinese Cooking
Tarla Dalal
Manufacturer: Sanjay & Co
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
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ASIN: 818646901X |
Product Description
Vegetarian Chinese Cooking , soups, starter and main dishes, with notes regarding equipment, cooking and ingredients
Average customer rating:
- Yum
- Good one for your Asian Cookbook library.
|
Classic Chinese Cooking for the Vegetarian Gourmet
Joanne Hush
Manufacturer: Gramercy
ProductGroup: Book
Binding: Hardcover
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From the Earth: Chinese Vegetarian Cooking
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Buddha's Table: Thai Feasting Vegetarian Style
ASIN: 0517100436
Release Date: 1993-11-09 |
Customer Reviews:
Yum.......2006-03-19
I have made quite a few of the recipes from this book and they have all been delicious. The sauces especially stand out for me - I have never been good at concocting stir-fry sauces, but there are several in here that have become standbys. Tofu is really treated well in this book - its versatility is showcased - and there are many noodle recipes as well. Highly recommended.
Good one for your Asian Cookbook library........2002-08-09
I'm not a vegetarian but this is a delightful recipe book. Full of authentic recipes covering everything from appetizers to desserts and everything in between. The ingredients are not extremely obscure as some readers find with other Asian cookbooks. The recipes are well written and some come with illustrations to aid in things like rolling an egg roll wrapper. What a wonderful variety of over 135 recipes to cook. This will keep you coming back to it.
Amazon.com
Ross tells how to recognize, buy, store, cook the intriguing produce found at Asian markets and appearing in ever more supermarkets. This book includes color photos of 55 vegetables and 70 recipes. Take it to the market then back to the kitchen, feeling secure about what to do. Recipes range from simple, classic Chinese dishes like Sesame-flavored Flowering Cabbage (Choy Sum) to exotic fusion dishes like aromatic Shiso Risotto. Ross also shares memories of life in Hong Kong, a little Asian history and fascinating cultural tidbits, all food-oriented.
Book Description
Beyond Bok Choy is the first book to help consumers identify, choose, and--most importantly--cook the enormous variety of increasingly available Asian Vegetables. Top chefs discovered these tasty leafy greens, squashes, peas and beans, mushrooms, and herbs several years ago, and many varieties are appearing in supermarkets, farmers' markets, and seed catalogs as well as in Asian flavors, there has been little information available to home cooks on how to add these vegetables to their repertoire.
With this book, Rosa La San Ross, a New York-based cooking teacher and caterer who grew up in Hong Kong, guides readers through the many varieties of bok choy, mustard cabbages, melons, edible gourds, sprouts, and shoots. her 70-easy-to-prepare recipes--including both classic Chinese stir-fries and original fusion recipes--will send curious cooks to unexplored regions of their supermarkets and then to the kitchen. The book's guidebook-like format makes it east to carry on shopping expeditions.
Customer Reviews:
Good Vegetable Guide.......2005-02-18
I bought this book after I left school and had to start cooking on my own. As an ABC, the first time I went to an Asian grocery store was very intimidating; my first impression of the vegetable aisle was a huge wall of leafy greens. Although, I haven't tried any of the recipes, I find the book useful for identification, storage and preparation of the vegetables. More importantly, each page includes a picture and the name of the vegetable in English and Chinese (both character and the popular English phonetic name
form - usually Mandarin and Cantonese pronunciations).
A good intro........2002-08-08
This is good for someone just becoming interested in Asian cuisine. The photographs are large and beautiful, the recipes simple in the respect that they will bring out the best of the vegetable being highlighted. It's not a book for vegetarians and never claimed to be. It's an introduction to Asian vegetables, what to look for when buying them, general uses, storage and care, and censored cultivation tips on some of the vegetables. I say censored because as a gardener who has grown Asian vegetables for years, Ross gives cultivation information for only a few select vegetables (and brief at that) for the easiest to grow. This is not for the Asian gardener's library unless you like the other information. This would make a great gift.
Beautifully presented and informative.......2001-08-30
This book is a great introduction to Asian vegetables. The photographs are very useful and the general presentation is very good. Information is given as to how to prepare and cook with these vegetables, and there are many recipes to that effect. My only disappointment was that there weren't more vegetarian recipes, although many are adaptable.
Excellent book; should have more of other Asian/Chinese veg.......2001-01-07
This is a beautifully crafted book with wonderful photographs. It's an excellent book even for Chinese. My only complaint is that I wish Lo San would have included more vegetables in her book. There are a lot more other Chinese vegetables she hasn't included. Some of those absent are from the fungi family (if that's a vegetable!) and other Chinese green leafy/root vegetable.
Average customer rating:
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Chinese Vegetarian Delights
Lily Chuang
Manufacturer: SevenStar Communications
ProductGroup: Book
Binding: Paperback
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101 Vegetarian Delights
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Buddha's Table: Thai Feasting Vegetarian Style
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0937064130 |
Product Description
Being a vegetarian is the secret to longevity. This is because a vegetarian is able to maintain clean blood. It is believed that when a person's blood is clean, that person is less likely to get sick. Also, a vegetarian tends to have a milder temperament. For a person who emphasizes spiritual cultivation, it is always advisable for him or her to become a vegetarian.
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