- Hardcover: 518 pages
- Publisher: Workman Publishing (31 Dec 1995)
- Language English
- ISBN-10: 1563053152
- ISBN-13: 978-1563053153
- Product Dimensions: 22.9 x 17.8 x 3.8 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (7 customer reviews)
- Amazon Bestsellers Rank: 1,867,523 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
Barbara Tropp is the "Julia Child of Chinese cooking" (San Francisco Chronicle ) -- a gifted teacher, the chef/owner of one of San Francisco's most popular restaurants, and author of a "magical" (Barbara Kafka) first cookbook. She is also the inventor of "Chinese bistro". Marrying home-style Chinese tastes and techniques with Western ingredients and inspiration, this is a Chinese cookbook unlike any other.
Casual yet impeccable and as balanced as yin and yang, these 250 recipes burst with unexpected flavors and combinations.
Selection of the Book-of-the-Month Club's HomeStyle Books.
Winner of a 1992 IACP/Julia Child Cookbook Award.
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Paperback
I don't know if this is traditional Chinese cooking but who cares since it's delicious. To prepare her recipes as written you have to do a lot of advance work (make oil infusions, homeade stock, spice blends) but she also gives you alternatives. I thought it was fun to make up some of the items (eg. Chili-Orange Oil, Roasted Szechuan-Pepper Salt) and they really instill complex flavors. The glossary is helpful and it even tells you which name brands are recommended (I was actually able to find almost all of them). The ingredient lists are lengthy but most of the preparation can be done the day before. My favorite recipes are Chicken with Coconut Soup, Chicken with Hot Bean Sauce, and all of the "noodle pillows". I can't wait to try Barbara's other cookbook, The Modern Art of Chinese Cooking.
3 of 3 people found the following review helpful
Format:Paperback
The recipes in this book require substantial preparation but yield very tasty results. My one reservation is the enormous quantities each of the initial "gateway" or foundation recipes will yield. A great many of these will occupy pantry space for years in their reccomended volumes unless you have very frequent, very large, gatherings at your house. If mealtime is often on a commercial scale, this book is an excellent choice!
2 of 2 people found the following review helpful
Format:Paperback
This is the best cookbook I have ever purchased. Not only are all the recipes tasty, but you can use the oils, pickled ginger, vinegars, etc. for your own experimentations!! I especially like the notes and suggestions in the margins.
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Most Recent Customer Reviews
great recipes, accessible method
This book was my introduction to Americanized Chinese cooking and is certainly up there with the favorite cookbooks in our pantry. Read more
Published 12 months ago by rob crawford
China Moon Cookbook
This is a replacement of the paperback version that I have worn out, i have used for years, it is very one of my best cookbooks so I decided to get a hard cover.
Published 21 months ago by Sari
The Glossaries and Ingredient descriptions are GREAT!!
I've used many cookbooks, and most of them I photocopy my favorite recipes and then discard the book. Read more
Published on 22 Jun 1998
A good introduction to Chinese cooking
I use Tropp's book frequently, and several of her recipes are now family favorites, such as the chicken in hot bean sauce . Read more
Published on 25 Nov 1997
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