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Chinese Cookery Secrets Paperback – 25 Jun 2009


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Frequently Bought Together

Chinese Cookery Secrets + The Curry Secret: How to Cook Real Indian Restaurant Meals at Home + The Takeaway Secret: How to cook your favourite fast-food at home
Price For All Three: £16.02

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Product details

  • Paperback: 192 pages
  • Publisher: Right Way; 1 edition (25 Jun 2009)
  • Language: English
  • ISBN-10: 0716022249
  • ISBN-13: 978-0716022244
  • Product Dimensions: 13 x 1.8 x 19.7 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 99,660 in Books (See Top 100 in Books)

Product Description

Book Description

How to Cook Chinese Restaurant Food at Home

About the Author

Deh-Ta Hsiung was born in 1933 in Peking (Beijing) and educated amongst other places at University College, Oxford, and the Slade School of Fine Art, University College, London. His career has included the following: food and wine consultant to Chinese restaurants in the UK, Hong Kong and India; teacher of Chinese cooking regularly around the world (including France, Ireland, Finland, India and at Ken Lo’s Chinese Cookery School in London); Chinese restaurant inspector for a prestigious guidebook and for several major food manufacturers. He is also the author of numerous books on Chinese cooking, including two he co-authored with Ken Lo. But his accolade must be as special Guest Chef at the Savoy, London, for their staff on several occasions.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.2 out of 5 stars

Most Helpful Customer Reviews

204 of 208 people found the following review helpful By A Customer on 2 Aug 2001
Format: Paperback
As a novice cook and a lover of Chinese food, I purchased this book along with a Wok and started my voyage of discovery into the far east. The book was perfect for the starter to learn how to Season the wok, use the wok and care for the most important part of your kitchen. It gives great details about sizes and shapes of cuts when preparing meat and veggies to ensure you start off on the right foot. I started of on the simpler looking dishes, picking out a few favourites that I had enjoyed on my walks home from the pub on a Friday night. The descriptions and details and simplicity of the book and the way it is written ensured that my first few easy dishes turned out like restaurant food (even if I do say so myself). A couple more visits to the Chinese supermarket and a purchase of a few simple and in expensive items ensured that I could progress and tackle slightly more extravagant dishes which again have turned out very tasty. Since I have loaned my book out to several wanabees and helped them in the supermarket buy their first Wok. All in all, an excellent book with fabulous dishes that anyone can make.
Dave K
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27 of 28 people found the following review helpful By Mr. D. Kirk on 16 April 2008
Format: Paperback
Cannot reccomend this book enough. True it is a small book, but it tells you so much. Highly reccomend the recpie for Char Sui Pork - worth it for that ALONE
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40 of 42 people found the following review helpful By R. Haines on 5 Dec 2006
Format: Paperback Verified Purchase
This plainly presented modest paperback is full of classic recipes that work very well. It also has some good sections covering technique. I use this book a lot and wouldn't be without it on my shelf.
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7 of 7 people found the following review helpful By M. Williams on 27 April 2009
Format: Paperback
If you want to know about the 'art' of chinese cooking then look no further. I purchased this book many years ago and unfortunately missplaced it somewhere. The book was so good, I had to seek it out and buy another copy from Amazon. This is not a 'glossy' book that tries to seduce your taste buds thru photos. It is plain text with plain black and white illustrations. Full of genuine advice, tips and information on how to re-create your favourite take-away dishes at home. I doubt any cook survives on one book to refer to, but if you are into chinese food and not a very good cook (like me!) then this book should certainly be on your shelf!
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5 of 5 people found the following review helpful By J. Whiteley on 11 Jun 2009
Format: Paperback
Very good basic book to get you started in chinese cuisine. The only thing lacking from this book is recipies for sauces, i.e. how to make blackbean sauce etc.. otherwise very easy to understand and to use.
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13 of 14 people found the following review helpful By D. M. Traynor on 3 Sep 2008
Format: Paperback
The best book on chinese take away food I have read or used. Ingredients easy to get.Clear diagrams Used it so much it wore out. Have just ordered a new copy
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2 of 2 people found the following review helpful By Pluto on 19 Jun 2011
Format: Paperback Verified Purchase
Great book. I've tried a number of the recipies and they taste like the food I ate in the restaurants in Beijing where the Chinese people eat.
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1 of 1 people found the following review helpful By Eleni on 13 Jan 2013
Format: Paperback Verified Purchase
Just a little paper-back with a few line drawings but I have learnt more from it than all the fancy hard-backs I have collected over the years. The explanations are so clear and he does give the techniques used in good Chinese restaurants. He also gives a very logical description of MSG to enable one to make up one's own mind about it. A little gem.
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