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Nosh your way through this mouth-watering guide to all - vegan Chinese cuisine - Includes sections on: How to Plan a Chinese Meal, How to Make essential Chinese Ingredients, Regional cooking of China, and more - Contains a collection of recipes for vegetarian 'mock meat' dishes - Provides variation, culinary delight, and nutritional excellence! ADDITIONAL INFORMATION: Authentic Chinese Cuisine contains a collection of innovative recipes for vegetarian 'mock meat' dishes, just like those you would enjoy in Buddhist restaurants. And since we are being urged to eat more vegetables than ever before, Chinese vegetarian cuisine can provide variation, taste, and nutritional excellence to boot. Bryanna Clark Grogan generously shares her knowledge of chinese ingredients and cooking techniques, helping to enrich your experiences with superbly crafted recipes.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
4.0 out of 5 stars
Proper chinese vegetarian fare,
By Ruggedwest (Wales, UK) - See all my reviews
This review is from: Authentic Chinese Cuisine: For the Contemporary Kitchen (Paperback)
When I became a vegetarian, the one thing I knew I was gong to miss was good chinese food. Despite the Chinese having a reputation for vegetarianism, most of the vegetarian food I have had in Chinese Restaurants has been dismal and that is being kind.
Likewise with most books dealing with Chinese vegetarian recipes. Most of them have been written from a meat-eater's point of view and to be honest, the recipes are far from inspiring. I think even the most inexperienced of vegetarian cooks can chop a few vegetables and throw in some blackbean sauce.
But along comes this book and all the tables are turned. One thing that most people fail to realise about Chinese Vegetarian Dishes, is that they are not just bits of tofu thrown into shredded vegetables, but there is a tradition of Mock meats: that is, turning soya and gluten products into acceptible meat substitutes. This book deals with the proper Chinese Vegetarian Kitchen and discusses Mock Meats in depth and the recipes are ones you will want to experiment with.
However, as with most books targetting the American vegetarian Market, there is little consideration for the UK Market, in which it is nigh on impossible to find wheat gluten: you will have to make your own and find a way to incorporate it into your recipe. But if you are familiar with making your own seitan, it should not be too much of a trauma - it wasn't for me.
If like me, you have missed "real" Chinese Food, then like me, get this book and get one for your friend too - they may thank you for it!
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.6 out of 5 stars (9 customer reviews) 31 of 33 people found the following review helpful:
5.0 out of 5 stars
Fabulous Chinese cuisine by the greatest vegan cook!,
By Søren Jensen - Published on Amazon.com
This review is from: Authentic Chinese Cuisine: For the Contemporary Kitchen (Paperback)
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.
26 of 31 people found the following review helpful:
5.0 out of 5 stars
for those pursuing a vegetarian life style,
By Midwest Book Review - Published on Amazon.com
This review is from: Authentic Chinese Cuisine: For the Contemporary Kitchen (Paperback)
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.
26 of 32 people found the following review helpful:
3.0 out of 5 stars
This book is OK.,
By wonderbreadpowers - Published on Amazon.com
This review is from: Authentic Chinese Cuisine: For the Contemporary Kitchen (Paperback)
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! |
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