- Paperback
- Publisher: Kyle Cathie; Revised edition edition (28 Sep 2006)
- Language English
- ISBN-10: 1856267024
- ISBN-13: 978-1856267021
- Product Dimensions: 25.8 x 19.8 x 2 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (6 customer reviews)
- Amazon Bestsellers Rank: 666,217 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Amazon.co.uk Review
The Chinese Kitchen is a magnificent book, like no other on Chinese food. The sheer range of substances--animal, vegetable and occasionally mineral-- that are incorporated into Chinese cooking can be daunting to the Western cook. The underlying philosophy, too, can be elusive. In this engrossing volume, Deh-Ta Hsiung has compiled a survey of the principal characteristic ingredients of this great cuisine, in all its regional variants. This is really an encyclopaedia of Chinese food, a magisterial study of 100 key foodstuffs and their place not so much in cooking as in Chinese life and culture as a whole. Beginning with fan, the rice or wheaten flour breads, noodles and dumplings that form the starch staple, and moving through the main food categories, Deh-Ta Hsiung gives an account of the item's history, varieties, means of production, appearance and taste. He offers invaluable advice on buying and storage, on its role in Chinese and western medicine and health, and, most importantly, outlines its culinary uses. Among the most difficult to assimilate into any Western notions are the "texture" foods: largely tasteless, gelatinous substances such as bird's nest, shark's fin and sea cucumber, these include some of the most sought-after delicacies and can command extraordinary prices. The Chinese Kitchen gives the clearest possible explanation of why these foods are so prized. Some 200 recipes, many of them classics, adorn the book, illuminating the character and versatility of the ingredients. This is a most exciting volume, at once a reference work that deserves to become a standard and an introduction to the intricacies of Chinese food and cooking. --Robin Davidson
--This text refers to an out of print or unavailable edition of this title.
Ken Hom
'I trust this major culinary work from the masterchef himself will be a proud companion to your Chinese Cookery Books...'
--This text refers to the
Hardcover
edition.
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Customer Reviews
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
Format:Paperback
This is a fantastic book. A wealth of information on many many ingredients used in Chinese cooking such as, how it grows, appearance and taste, buying and storing, culinary uses and medicinal uses. Colour pictures and the Chinese name for the ingredient too. The recipes are wonderful and taste delicious. My Dad was Chinese. He was a very good cook and I remember his cooking very well. This book contains over 200 authentic recipes. Not the usual dishes you would find at a typical local Chinese takeaway, which to me, is not a true representation of Chinese food. Has a section on essential equipment and also on drinks which gives information on tea, rice wine and distilled spirits. The only other cook book besides this one which I have found to be excellent is called "The Food Of China" (Murdoch Books) which is a large hardback. The recipes in this have also been written by Deh-Ta Hsiung along with Nina Simonds Definately a book to have as well, although you will find a few of the recipes will be in both books. In no way a problem though. There is no authors name on the cover, just the names of who wrote the recipes on the inside of the sleeve at the back. Anyway, if you want an excellent reference book with fantastic authentic recipes, "The Chinese Kitchen" is highly recommended. A cook book like no other.
5 of 5 people found the following review helpful
Format:Paperback
It can be intimidating going to an Asian supermarket for the first time, but this book does a fabulous job of taking away the mystery. It is clearly divided into different ingredients and explains the origins and what to look for when purchasing it, as well as many other useful bits of information. Each ingredient also has a few recipes so that you can sample various ways of cooking with that ingredient.
This is my primary resource when cooking Chinese food. I couldn't live without this, and I wouldn't have become familiar with so many wonderful ingredients.
There are some other "Kitchen" books in the same format which I would also suggest: The Middle Eastern Kitchen, The Latin American Kitchen, and the Indian Kitchen.
This is my primary resource when cooking Chinese food. I couldn't live without this, and I wouldn't have become familiar with so many wonderful ingredients.
There are some other "Kitchen" books in the same format which I would also suggest: The Middle Eastern Kitchen, The Latin American Kitchen, and the Indian Kitchen.
Format:Paperback
This book is intriguing in every way. First, it's honest. I grew up in H.K. and never heard of black bean sauce until I came to Britain. It explains ingredients, how they are prepared, what to make and what to buy. The recipes all ring of authenticity. I miss good Chinese food so have had to start cooking my own. Westernized Chinese food is like deep fried pizza with pineapple topping. Gloopy, too heavy on the sugar and other flavourings. It is not easy to find the recipes but it means you have to read it. Nigel Slater's cookbooks have the same effect, worth reading them. Most cookbooks you need only glance at the recipes then modify or reject them instantly.
Why it has to have an Introduction by Ken Hom is baffling. Ken Hom is another self-publicist who cooks one western chinese style recipe repeatedly. He's just another Grossman, Lawson, F.W and all the other so called chefs who are simply figureheads for their own industries. I reserve judgement on Smith, and Oliver as cooks, which they are, though Oliver has got his finger in so many pies that I am bored with him. It seems he even makes compost now!
It is about time that the British started to embrace people like Deh-Ta Hsiung and forget the so called celebs.
Why it has to have an Introduction by Ken Hom is baffling. Ken Hom is another self-publicist who cooks one western chinese style recipe repeatedly. He's just another Grossman, Lawson, F.W and all the other so called chefs who are simply figureheads for their own industries. I reserve judgement on Smith, and Oliver as cooks, which they are, though Oliver has got his finger in so many pies that I am bored with him. It seems he even makes compost now!
It is about time that the British started to embrace people like Deh-Ta Hsiung and forget the so called celebs.
Most Recent Customer Reviews
Yvonne Hinckesman
As always APROHEAD delivers what it says it will do, quickly, packaged excellent and the goods are always in perfect condition. Thank you
Yvonne.
Yvonne.
Published 15 months ago by Mrs Y M Hinckesman
Used but...
To find things between the pages are NOT a good thing - luckly I could clean it off..
But the next time you send something used - make sure that its completly clean!
But the next time you send something used - make sure that its completly clean!
Published on 5 Feb 2010 by Louise Winther
a fantastic read
what a fantastic read this is. Explains all the essential ingredients needed for truly auhtentic chinese food. Can't wait to start cooking.
Published on 16 Sep 1999
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