Product Description

This cookery book presents authentic recipes from every region of China. There are colour photographs for virtually every recipe and for any special ingredients and step-by-step techniques featured. There is also information on equipment and cooking techniques.

Product Details

• Amazon Sales Rank: #975533 in Books
• Published on: 1998-07-06
• Original language: English
• Number of items: 1
• Binding: Paperback
• 240 pages

About the Author
Yan-Kit So informed and inspired generations of people who love Chinese food. A cookery expert at Leith's School of Food and Wine, she was born in Chungshan, China and raised and educated in Hong Kong and London. She later lived and worked in India and the USA. Yan-Kit So died in 2001.

Customer Reviews

A REAL Chinese cookbook in English!
I was delighted to find this book at my local library. I grew up in Hong Kong, the food paradise, eating real Chinese food. Most Chinese cookbooks in English disappoint me with Americanized recipies (some of the entries I don't even recognized as Chinese food!). This cookbook though, contains most all Chinese food that I enjoy eating at home. I tried making a couple items, and I can testify the authenticity of the recipes. Some of the recipes are complicated, but I can find plenty recipes that are affordable and manageable. I think it's a must-have if you like cooking your own Chinese food in America.

Very Good Cookbook
This cookbook provides excellent and easy to follow recipes for dishes from around China. Each recipe has a picture and useful information. The binding is of good quality, meaning you can flatten it while you're cooking without tearing it up. The dishes are oriented to authentic Chinese tastes, not Americanized junk food. The only drawback is that the recipes are English-only, without Chinese characters. Sometimes my wife (who is Chinese) cannot tell what ingredient is called for because of this.

The recipies in this cookbook tend to be slightly more fancy (and thus more time consuming)than absolutely neccesary, which can be good or bad, depending on your mood and patience. So I recommend having another, slightly simpler book for comparison, such as "Chinese Cooking" by the Wei Chuan company.

Comprehensive
This book introduced me to Chinese cooking, and although I now own a number of excellent Chinese cookbooks by such notables as Nina Simonds, Ken Hom, and Susanna Foo, I return to this book again and again. It covers a wide variety of dishes, from simple to complex. In addition to lots of great photos, there is good information on ingredients with which beginning cooks or cooks new to Chinese cooking may not be familiar. This book is a bargain and I keep mine within easy reach in my kitchen. I've made the simple fried rice time and again; although Susanna Foo's fried rice is delicious, it is much more labor-intensive than the fried rice recipe in Yan-Kit's book. Hint: try them both!