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Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao Hardcover – 15 Sep 2011


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Product details

  • Hardcover: 144 pages
  • Publisher: Tuttle Publishing (15 Sept. 2011)
  • Language: English
  • ISBN-10: 0804841470
  • ISBN-13: 978-0804841474
  • Product Dimensions: 22.9 x 2.3 x 25.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 152,401 in Books (See Top 100 in Books)

More About the Author

Bee Yinn Low is a cookbook author and a professional recipe developer specializing in Asian recipes. Bee is also the publisher behind the hugely successful and popular Asian cooking site at Rasa Malaysia: http://rasamalaysia.com. Bee's first cookbook "Easy Chinese Recipes" will be released worldwide starting June 2011, with a US release date of Sept 10, 2011. As a professional recipe developer, Bee works with brands such as Mizkan America, WorldFoods, Betty Crocker, INSING.com, and many Asian-themed restaurants worldwide.

Bee's passion and expertise in Asian cuisine has turned her into an up-and-coming Asian food authority in the United States. Her easy, delicious, tried and tested recipes have earned her many press mentions and accolades.

Product Description

Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints. Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste--but were a lot less work! In "Easy Chinese Recipes, " Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes--the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia, such as Crispy Shrimp Dumplings, Kung Pao Chicken, Sweet-and-Sour Pork, Homestyle Chow Mein Noodles and Mongolian Beef. Building off her passion, expertise and the avid following she has on her website, "rasamalaysia, " the Internet's most popular Asian food and cooking site, "Easy Chinese Recipes" is sure to become the go-to book for cooks interested in creating Chinese meals at home.

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Customer Reviews

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Amazon Customer on 12 Mar. 2013
Format: Kindle Edition Verified Purchase
Some clever tips in here on how to prepare food. Very easy to follow and the results are tasty! This book is worth it for the meat and veg prep tips alone. I found it inspiring many thanks to author Bee Yinn Low.
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5 of 6 people found the following review helpful By Richard 費睿哲 on 19 Jan. 2012
Format: Hardcover Verified Purchase
Recipe books can vary so much. I've had many recipe books over the years with Chinese recipes but none have captured me and indeed the essence of Chinese cuisine like this one. I've been following the author Bee's blog (rasamalaysia dot com) for a few years now and have been thoroughly pleased with every recipe I have tried from there. The trend continues with this excellent book. Her approach to writing is so accessible giving the history of a recipe from her perspective, whether it be mum's home cooking or secrets learnt from the local restaurateur, followed by easy instructions, beautiful photography and background information on the more detailed ingredients and techniques needed. This all makes for a very satisfying experience for me as not only can I present a beautiful dish to my family and friends but I have something to say about it other than "it's from a book".

The book follows on from the blog offering many new recipes unique to the book covering fun things from bubble tea to every day breakfast items like green onion pancakes (or an appetiser for more Western folk!) to exotic dishes like Fish Fragrant Aubergine (''''). Every recipe is in true Chinese style with delicately balanced flavours and textures nothing like the gloopy mess we often get from takeaways and restaurants in the UK. But, the book is not lacking familiar items like sesame prawn toast or BBQ ribs or sweet and sour pork; indeed these and other classic options like them are all included in the book with superior quality recipes.

The acid test with cooking authentic Chinese food is always 'do Chinese people like it'? Having lived at an international school community for three years surrounded by many Chinese, Taiwanese, Malaysian etc. I have had the opportunity to cook for many of them.
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Format: Hardcover
I am increasingly serious about my Chinese cooking, and would describe my diet (and kitchen!) as "90% East Asian". I only owned two Chinese cook books (two of Fu Pei-Mei's legendary volumes from the 1960s/1970s) before buying this one. I have, however, followed the Rasa Malaysia blog for a number of years. One of the things I demand in my cookbooks is authenticity - and there is plenty of that here, with only occasional "Americanisations" which are very easily fixed - for example, the use of "western" broccoli instead of gai lan, and the version of sweet and sour pork isn't quite in Hong Kong style (but is still a very long way from the sickly-sweet or vinegar-drenched take-away version which is common in the UK). A few other ingredients have been westernised as well, but this is easily altered to the authentic ingredients if you live in a city with a significant Chinese population e.g. London or Manchester. However, these are minor issues, as all the recipes I have tried are very similar to those I have tasted in authentic Chinese restaurants in the UK and in HK, and in Chinese homes - and bears little resemblance to the so-called "Chinese" food which is sold in the average UK take-away. The tips on how to prepare ingredients are superb - never has my meat tasted so soft after such short cooking times! Each dish I have tried from this book has been amazing, and I would definitely recommend this book to anyone who has an interest in Chinese cooking. The mapo tofu is one of the best dishes I have ever tasted, from any cuisine - though I did have to make the toned-down recipe even hotter and closer to true Szechuan style, all the other individual flavours can be tasted! Minor complaints aside, this book still deserves 9.5 out of 10, so I'm giving it 5 stars. Will we get a Volume 2?
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1 of 1 people found the following review helpful By dustyv on 6 Sept. 2013
Format: Hardcover Verified Purchase
I purchased this book in the hope that it would demonstrate Chinese Cookery in a form I could understand - it doesn't disappoint.
In fact it is about the best I have come across to date.
Well recommended if you are into Chinese cookery.
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