- Paperback: 95 pages
- Publisher: Wei-Chuan Publishing Co Ltd; Mul edition (1 May 1998)
- Language English
- ISBN-10: 0941676722
- ISBN-13: 978-0941676724
- Product Dimensions: 25.8 x 18.3 x 0.7 cm
- Amazon Bestsellers Rank: 1,642,722 in Books (See Top 100 in Books)
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Product Description
Product Description
Trilingual: English, Chinese and Spanish.
About the Author
Mu-Tsun Lee and Hsueh-Hsia Chen
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5.0 out of 5 stars (2 customer reviews)
11 of 13 people found the following review helpful:
5.0 out of 5 stars
Beauiful, simple and very yummy yummy, 22 Jun 2000
By A Customer - Published on Amazon.com
This review is from: Fish: Chinese Style Made Easy (Paperback)
This is one of my favorites. The beautiful color pictures are great. The instructions are simple and easy to follow. The list of ingredients clear. I tried many of the dishes and haven't been disappointed yet.
5.0 out of 5 stars
Another great cookbook from Wei-chuan, 17 Nov 2010
By C. J. Thompson "Arctic John" - Published on Amazon.com
This review is from: Fish: Chinese Style Made Easy (Paperback)
I am not an enthusiastic fish eater but I do occasionally like to try fish dishes (especially Chinese) and this book is one of the best. As with all Wei-Chuan books there are photographs for each and every recipe. Even though I may not try more than a few recipes I do enjoy seeing the beautiful way in which each has been presented.
Prospective purchasers should be aware that the recipes are exclusively fish and *not* shellfish (although, somewhat curiously, there is a recipe for 'Turtle in Soy Sauce' at page 80). There is also a recipe, at p.78 entitled 'Shark lips in Soy Sauce' and I confess that this is the first I have heard of Shark even *having* lips (although, after doing a bit of on-line research, I learned that shark lips is actually shark skin that has been prepared in a particular way). Still, it sounds an incredibly interesting ingredient and I hope I can locate it somewhere in order to tryout the recipe.
I also am very interested in trying the 'Squirrel-Patterned Fish' (p.37). I have seen similar recipes in other books and wish to be able to duplicate the way the fish is cut before being cooked (unfortunately, this book, as with others I have, doesn't provide the clearest of instructions for the actual cutting technique). The picture of the finished dish is somewhat helpful but I would very much have liked some step-by-step pictures like the ones they provide for filleting fish at the beginning of the book. In any event, that is only a minor quibble that I have with this great cookbook and I heartily recommend it.
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