- Paperback: 206 pages
- Publisher: Wei-Chuan Publishing Co Ltd (1 Jan 1993)
- Language English
- ISBN-10: 0941676080
- ISBN-13: 978-0941676083
- Product Dimensions: 26 x 19.1 x 1.2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
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Amazon Bestsellers Rank:
143,664 in Books (See Top 100 in Books)
- #41 in Books > Food & Drink > National & International Cookery > Chinese
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Product Description
Product Description
Bilingual: English and Chinese.
About the Author
Huang Su-Huei
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Customer Reviews
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Paperback
After living in Taiwan, I have been searching for flavors that I was exposed to while there. Miss Huang delivered that and more. With explanations and pictures of ingredients, a neophyte could create an authentic Chinese banquet. The recipes are representative of several regions and use a wide variety of ingredients. The directions are competent and the ingredients are obtainable. As an added bonus, if you are stumped by an ingredient, simply take the book to your favorite Chinese supermarket and let them read the Chinese version of the recipe and guide you to the right ingredients. (The book is a bilingual edition.) The visual appeal of the book is amazing! Beautiful color photography and wonderful paper are a stand-out.
4 of 5 people found the following review helpful
Format:Paperback
Chinese Cuisine is the most often used book in my fairly large Chinese cookbook collection. The reason for that is because: 1) I love the recipes and choice of dishes: and 2) the information is conveyed so efficiently, that you don't find yourself having to re-read or repeatedly refer to the recipes as you do with most other cookbooks. The pictures, although not glamorous, give you a good idea of how the dish should be served up. Ocassionally, however, you'll notice that the photos show hand carved ingredients or ingredients that the recipe doesn't call for. You kind of wish that they would provide instructions or options for such items. It is an excellent book for anyone seeking an authentic Chinese cookbook.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
35 reviews
97 of 98 people found the following review helpful
Authentic without all that "mysticism"
22 Jan 2001
Format:Paperback
I bought this book when I was living in Hong Kong, and given the availability of truly excellent Chinese food, cooking the same dishes at home was always a disappointment. This book makes it very easy and keeps the recipes simple and true.
Because I'm Chinese and not fascinated by the history or mysticism or "magic" of Chinese cooking, I cannot tolerate cookbooks that are filled with little details about how some great aunt escaped imprisonment, immigrated across the seas and brought this very recipe to the outside world!
Each recipe is accompanied by a full color photo -- not the most sophisticated presentation, and certainly not as slickly produced as other cookbooks -- which is incredibly useful. This shows how large or small to chop the ingredients, how thick a sauce is supposed to be, how everything looks when it's done correctly.
In addition, there is a explanatory introduction about Chinese cooking tools, techniques and ingredients. This is a very useful section, and above all other cookbooks in my kitchen, this is the most important part of my collection.
77 of 78 people found the following review helpful
Great all-around cookbook
31 May 2000
Format:Paperback
Several years ago I decided I would learn to cook Chinese food. I was engaged to a wonderful Chinese woman (who is now my wife). She loves good Chinese food but doesn't cook very well. I'm American, and I didn't know how to cook any kind of food, Chinese or American. I started with this book, studied it, and went to the local Asian grocery. Pretty soon, I was competently cooking real Chinese food that my wife liked a lot(and I like it too!).
The book is bilingual in English and Chinese, and every recipe has a photograph to help you arrange it and see approximately how it should look. The instructions are generally simple and well organized. The recipes tend to be on the simple side, not particularly elaborate. Where some cookbooks will call for a recipe to have 4 steps and 12 ingredients, this one may call for 3 steps and 9 ingredients.
Nevertheless some of my most reliable and delicious recipes come from this book. The Ma Po Tofu recipe is quick and excellent for example. I notice that the book is reticent to call for large amounts of spices, especially for Sichuan dishes. So just double or triple the amount of hot bean paste, garlic, etc. if you like.
One drawback I've noticed in this book and the publisher's series is the tendency for the binding to fail, allowing pages to become loose. It doesn't matter that much because if you like it as much as I do, you'll have grease and sauce on the pages anyway.
53 of 54 people found the following review helpful
the best Chinese cookbook available in English
14 Jan 1999
Format:Paperback|Amazon Verified Purchase
This book lets you make authentic Chinese dishes, from banquet showpieces to homestyle dishes.These are the most authentic recipes for Chinese dishes I have found in English. Here, you will not find, as in some other cookbooks I have seen, the chicken being boiled when the traditional recipe calls for steaming, or julienned carrots substituted for the julienned bamboo traditionally used in the dish. This book and the other, more specialized Chinese cookbooks published by Wei-Chuan (the venerated and most famous cooking school in Taiwan), are the only Chinese cookbooks I use. _Chinese Cuisine_ lets me create exactly the Chinese dishes I loved as a child, for it's the very same book that my mother used, albeit in an earlier edition, as a young wife and mother in Taiwan.
These recipes are thoroughly tested, both by the Wei-chuan cooking school and by generations of students and readers. As an American-raised Chinese who knew little to begin with about Chinese cooking methods, I have made about half of the recipes in the book and had spectacular results every time. Each recipe is meticulously laid out, step by step, and accompanied by a glorious, mouth-watering photograph of the finished dish. In each recipe, photographs also demonstrate specialized techniques called for by the recipe. I also find very helpful the introductory section of the book that describes and shows clear photographs of the sometimes unusual fresh produce and preserved foods that are used in the recipes, so that someone unfamiliar with them could walk into an Asian food store and buy them by sight, or even by pointing out the picture and Chinese name of the food to a sales clerk, as I have sometimes done. Also valuable is the introductory section setting forth sample menues for family meals as well as multi-course feasts and explaining the traditional principles that the Chinese have always used in selecting the combination of dishes for a meal.
This wonderful book, along with the other Wei-Chuan Chinese cookbooks, is the only one I recommend when westerners ask me which Chinese cookbook to get. It's the best!
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