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Ching's Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes Hardcover – 4 Oct 2011

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Product details

  • Hardcover: 240 pages
  • Publisher: William Morrow & Company (4 Oct. 2011)
  • Language: English
  • ISBN-10: 006207749X
  • ISBN-13: 978-0062077493
  • Product Dimensions: 18.9 x 2.1 x 24.6 cm
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 468,737 in Books (See Top 100 in Books)

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Product Description

Title: Ching's Everyday Easy Chinese( More Than 100 Quick & Healthy Chinese Recipes) <>Binding: Hardcover <>Author: Ching-HeHuang <>Publisher: WilliamMorrow&Company

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Most Helpful Customer Reviews

By N.B. Knights on 18 Aug. 2013
Format: Hardcover Verified Purchase
Easy to follow the good ilistrations will try to eat the Chinese wayGood ideas for me to try to cook
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Format: Hardcover Verified Purchase
Very good some very tasty meals one book not enuf had to go and buy another one of hers .
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9 of 18 people found the following review helpful By Pete on 29 Oct. 2011
Format: Hardcover
Bought Chings FAST FOOD, 2 months ago; so good i thought i would get Chings Everyday Easy Chinese.
When this book arrived it had a different cover but it was the same book.
Returned the book to Amazon but had no explanation yet.
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Amazon.com: 0 reviews
52 of 54 people found the following review helpful
Almost perfect 13 Nov. 2011
By Mike - Published on Amazon.com
Format: Hardcover Verified Purchase
I have had this book for a couple of weeks now. I have read through the entire book, and have made 5 of the recipes so far.
The recipes are extremely simple and most take less than a half hour from start to clean-up.The tools you will need the most are a wok, a cutting board, and a good knife. I don't have a wok, so I have been using a heavy frying pan, which works fine. Most of the ingredients can be found at any decent grocery store, though a few things, such as miren and yellow bean paste may have to come from a specialty store. I have skipped or substituted these items and still had excellent results. She includes a list of her 10 most popular ingredients in the first chapter; stock up on these and you can make almost everything in the book. Most of the recipes make two generous portions, so if you are cooking for a family you will need to double or triple the amounts. This is not a classical Chinese cookbook, the author has crossed borders liberally and added her own spin to most of the recipes, so don't expect your usual Chinese take out fare, this is lighter, healthier, and I think tastier than anything I have ordered out.
26 of 26 people found the following review helpful
Simply great easy Chinese recipes 21 Jan. 2012
By George Erdosh - Published on Amazon.com
Format: Hardcover
True to its subtitle, Ching's Everyday Easy Chinese gives you a selection of quick and healthy recipes. But you better have a well-stocked Asian market within your shopping area. The recipes are within reach of any reasonably good home cook; they are well written, easy to follow and laid out very well on single pages, many with full-page photo illustrations. Each has prep and cooking time at a glance. Prep times are very conservative for the average home cook and you can easy double them to be reasonable. Many assume that you have some ingredients already sitting on your counter (e.g. cooked deveined shrimp). Cooking time is also somewhat on the short side unless you are a truly accomplished cook. Nevertheless, most recipes have prep time within 10 minutes--these are still considered quick work for a weekday meal. Each recipe is headed by head notes, much from the author's family or professional experience. A two-page introduction precedes every chapter; again these are mostly stories from the author's life. A five-page review of equipment and techniques and a six-page glossary end the cookbook. A total of 20 photos showing the author is overwhelming. The well cross-referenced index is very good.
13 of 13 people found the following review helpful
Ching's Everyday Easy Chinese - Best Book EVER! 20 Jan. 2012
By Jenne - Published on Amazon.com
Format: Hardcover
This book is one of my absolute favorites. The recipes are full of flavor and super healthy. No need to buy Chinese take out if you have this book in your arsenal. Majority of the ingredients are easy to find locally. Ching really gives you the authentic flavor with recipes that you can cook in just thirty minutes; great for weeknights!
11 of 11 people found the following review helpful
Not take-out fare, light, easy, elegant and unusual Asian cuisine 26 May 2012
By Joanna Daneman - Published on Amazon.com
Format: Hardcover
I've been cooking Chinese food since I was a teenager and am a big fan of all kinds of Asian cuisine. However, if you live in most parts of the US except for large urban areas, Chinese and Asian food can often be limited to American-styled standards that don't really resemble the food you eat in China, Japan and other Asian countries. So if you enjoy gourmet cooking and want light, elegant and unusual-flavored cuisine with an Asian flair, this cookbook easy but amazing dishes to bring Asia to your table.

How about Chinese food for breakfast? I was amused to see one of my hurry-up breakfast favorites that I thought I'd invented as the first breakfast recipe in this book. It's toast with avocado and fried egg. And of course, there is a recipe for Congee, which is a rice soup that is eaten for breakfast in various forms all over China, Japan and Thailand among other places. It's porridge, basically, with rice but not sweet. This porridge is usually flavored with savory and fermented garnishes to stimulate the appetite in hot climates. There is a version here with oatmeal, which is welcome as I love oatmeal and always look for new ways to make it. And there are omelets with spicy chili flavorings. The advantage of Chinese breakfast dishes is they are missing the sugary syrups and cakes of American breakfasts and typically higher in protein. The disadvantage of these recipes is that ingredients like fermented tofu and pork floss are not favorite items of mine, and where to get "century eggs" or even duck eggs. But you can adapt the ideas to hard boiled egg and left over pork roast, for example.

The best part of the book in my opinion, is the handling of seafood. There are many delectable shrimp recipes that are light, fast and flavorful, such as shrimp with spinach and yellow bean sauce (a savory flavoring prepared with fermented soy beans) and sweet-and-sour shrimp. There is a lemon fried halibut, Japanese style, that you could make with any firm white fish if halibut is hard to find (it is not so common where we live, sad to say, as it's one of my very favorite fish.) There is a salmon and rice recipe, too.

There are a number of noodle dishes, some with rice noodles, (great if you are gluten sensitive) and these can be spicy. And even some desserts, though sweets in Chinese cuisine tend to be reserved for snacks. There is a nice mango pudding, though I would never recommend you get this book for a dessert chapter. It's here just to round out the recipes.

If you are bored with your current Chinese repertoire of dishes, this is a refreshing source of new and old classics that can spice up your dinner table, work for entertaining but are quick and easy to prepare. I found many new ideas in this book, and this book has a lot of recipes I have not seen before.
4 of 4 people found the following review helpful
A Bit Less Than Expected 24 Jan. 2013
By K. Driehorst - Published on Amazon.com
Format: Hardcover Verified Purchase
After discovering Ching's TV program about how to Chinese Make easy, I wanted to learn more from her. She seems to have a nice 'fusion' twist and a gift for explaining the cooking techniques. However, I was disappointed with the cookbook - despite my anticipation of it arriving - since it is a bit thin on recipes. In looking at the 'Noodle' section of the cookbook, there are only 3 or 4 recipes. As well, at the beginning of the book, she has a 'basics' list of ingredients to keep on hand - which is great - but many of the recipes don't use any of those ingredients.

What I'd really like to see from Ching is a DVD of recipe preparation with a focus on techniques and adaptation for the American kitchen packaged with an accompanying cookbook so that the home cook can pick out a recipe from the book, find it on the DVD and watch for visual guidance (or vice-versa, i.e. if I watch the DVD, I'd love to be able to look up the recipe in the cookbook and make it myself). She has a great personality and a real opportunity here to truly provide instruction.
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