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Yan Kit's Classic Chinese Cookbook [Hardcover]

Yan-Kit So
4.6 out of 5 stars  See all reviews (26 customer reviews)
RRP: 12.99
Price: 9.00 & FREE Delivery in the UK on orders over 10. Details
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Book Description

30 Nov 2006

Whether you want to cook a quick and nutritious family meal or impress with a spectacular dinner party, Yan-Kit So teaches you how to chop, slice, stir-fry, steam, roast and braise fantastic authentic Chinese food.

Find out how to master the equipment and techniques that will enable you to turn exotic ingredients into fabulous food.

Try over 140 step-by-step recipes for all kinds of dishes drawn from China's regional culinary traditions, from Sweet and Sour Pork to Cantonese Fire Pot and Bean Curd Puffs, with clear guidance on how to prepare and cook each dish.

Get chopping - tasty results guaranteed every time!


Frequently Bought Together

Yan Kit's Classic Chinese Cookbook + Sichuan Cookery + Every Grain of Rice: Simple Chinese Home Cooking
Price For All Three: 42.60

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Product details

  • Hardcover: 256 pages
  • Publisher: Dorling Kindersley; 1 edition (30 Nov 2006)
  • Language: English
  • ISBN-10: 1405316942
  • ISBN-13: 978-1405316941
  • Product Dimensions: 17.9 x 2.4 x 22.6 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 34,224 in Books (See Top 100 in Books)

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Product Description

About the Author

Yan-Kit So informed and inspired generations of people who love Chinese food. A cookery expert at Leith's School of Food and Wine, she was born in Chungshan, China and raised and educated in Hong Kong and London. She later lived and worked in India and the USA. Yan-Kit So died in 2001.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
43 of 43 people found the following review helpful
By A Customer
Format:Paperback
This is the first cook book where my finished dishes actually looked like the photographs. The information given is precise and well photographed, everything from how to cut the vegetables and meat correctly to cooking techniques and menu suggestions. If you have never cooked a successful Chinese meal before, this book is the answer.
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26 of 26 people found the following review helpful
5.0 out of 5 stars Real Chinese Food 9 Feb 2003
By A Customer
Format:Paperback
This is a tremendous book - I have trying to cook "authentic" Chinese food for the last few years (after living in China) and this was the best book I have seen. Clear instructions, good selection of dishes and dishes that taste really good. Try the spring rolls, "fish fragranced" pork (really!) - you won't regret it....
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13 of 13 people found the following review helpful
5.0 out of 5 stars The book's a classic as well - still the best 22 Feb 2010
Format:Hardcover
I bought this book the year it was published (1986) along with that other great: Marcella Hazan's Classic Italian Cooking. Together they were my opening to proper cooking (as distinct from curries) and, 24 years later, I still use both regularly. As a result the stain coverage on the pages is quite remarkable, must replace them soon before the recipes are obliterated completely. It's wonderful to see that this book is still in print but then it deserves to be. All the compliments in the reviews here are spot-on: it's clear, simple and concise, cooking the recipes here will teach you the fundamental techniques of classic chinese cooking as well as how to make incredibly tasty food. You will achieve real Chinese dishes not fancy fusionist stuff for pretentious newspaper food critics nor dumbed down travesties promoted by some easy on the eye babe with a TV series and a book tie-in. One thing I remember from when it came out: shortly after there came the first wave of Chinese restaurants outside London that moved away from the sweet and sour and chips stuff towards real Chgines, most of them featured the dishes you will find in this book.

The late Yan-Kit was a woman of grace, intelligence and substantial learning and it shows in the book.
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9 of 9 people found the following review helpful
5.0 out of 5 stars The BEST cookbook I've USED! 23 Feb 2011
By APKarey
Format:Hardcover
Let me preface this by the fact that I generally know my way around a kitchen and a cookbook for that matter. I can make small adjustments to recipes to account for say a smaller shallot or a larger garlic clove. And I have also eaten an enormously large amount of "Chinese take out". That having been said, I have attempted and FAILED miserably, (don't tell anyone except those unlucky to have sampled these attempts), to cook the simplest Chinese meals (fried rice, sweet and sour chicken, etc.). I had given up until I came across this book while trying to order Thai Street Cooking (another amazing title btw!) and feeling a little overconfident I ordered this book.

I just got through my first meal (Kung-pao chicken and fried rice) and WOW! The book is extremely well laid out, covering all the ingredients that appear in the book with PICTURES in case you wondered what a flowering green cabbage or mushroom called "cloud ears"looked like. The book goes on to succinctly describe preparation techniques with a plethora of pictures and explanations that are extremely easy to follow. The book includes all the recipes that I would have known to ask for including a few that just look delicious and I have never heard of. Each recipe has a finished look picture. (My kung-pao looked the same save for the different style dish!!!!). And as if that were not enough every word/ingredient you don't understand is explained again in the glossary! and Index to help you out.

For me it was as if the shackles have been broken and I can finally start to cook this elusive cuisine. I wish I wasn't full right now, as I am dying to take my chances with a Beef with Oyster sauce. And I am also planning on unhooking my wind chime to make space for drying out a peking duck for this weekend (pg. 198). Yeah! I cant believe it myself but it just seems so easy with this book! Peking DUCK with all the trimmings!

Thank you Yan-Kit so much for this perfect cookbook!
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20 of 21 people found the following review helpful
5.0 out of 5 stars fantastic! 17 Dec 2002
Format:Paperback
For years I have relied on Ken Hom, and now I finally have a worthy addition to my small and intimate selection of cookery books. This is non-pretentious, non-bloody-fusion food set out in clear, easily followed recipes with lots of pretty pictures. The best section is the themed bit at the back, especially if you are already fairly confident with the techniques and tastes of Chinese cookery, but the whole thing is great.
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7 of 7 people found the following review helpful
5.0 out of 5 stars Delicious 1 July 2007
By S. Bam
Format:Hardcover
My husband is a great cook and I wanted to get him a chinese cookbook. You are never too sure with some cookbooks because of the very little detail, however I took my chances. He has only used it a few times but each the food is delicious. It has a lot of pictures when it comes ingredients required and how to prepare them. As well as chinese cooking, it also has recipes from other regions - cantonese, shanghai..... I feel it is a good choice and would recommend it to others
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6 of 6 people found the following review helpful
5.0 out of 5 stars China's Delia Smith 9 April 2009
Format:Paperback|Verified Purchase
This is a wonderful book. I bought it after picking up my boyfriend's mum's copy and not wanting to give it back! It is truly brilliant and reminiscent of Delia Smith's 'beginner' series of books, as it shows chopping techniques, equipment, clear pictures of ingredients and their uses. It is a fantastic introduction to Chinese cooking, diverse, easy to follow and with excellent illustrations. It is also traditional, unlike some Chinese cook books which tailor ingredients and techniques to a western audience, this gives the original ingredients - but with suggestions to more palatable or more easily acquired ones where appropriate.
Highly recommended
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Most Recent Customer Reviews
5.0 out of 5 stars Best Chinese Cook book ever.
This is a first rate cook book for anyone who loves chinese food.

After trialing four or five recipes, I felt the results were good enough for me to cook a chinese meal... Read more
Published 5 hours ago by F. Gittus
5.0 out of 5 stars great
delivered yesterday used it yesterday I endorse other reviews a very good clear book t use, good receipes as well. it has revitalises our interest in Chinese cooking
Published 5 months ago by robert edwards
5.0 out of 5 stars Chinese food
This iis now a classic and the recipes work. So much of Chinese cooking is technique and this is thorough
Published 5 months ago by Noel F. Lowe
1.0 out of 5 stars Shark fin soup!
I am giving this book a low rating as it has a recipe for shark fin soup. Shark fins are normally cut off the shark which is then left to drown. Read more
Published 7 months ago by Mr William Hudson
5.0 out of 5 stars was a gift
Was a gift for my husband! He was very happy with it! Have tried a few recipes from the book it was easy to follow and taste good! Read more
Published 8 months ago by liz
5.0 out of 5 stars One of my Favourite Cookbooks
When researching for a good/traditional Chinese cookbook Yan Kit's book was one that had consistently positive feedback.
And now it is one of my favourite recipe books. Read more
Published 8 months ago by Pet Piranha
5.0 out of 5 stars Love it
Easy to follow versatile recipes. It also doesn't use too exotic ingredients which makes it practical for almost everyday use once you got the basics in the house.
Published 11 months ago by macsaver
5.0 out of 5 stars very informative
Excellent book and easy to follow recipes. Very straight forward and authentic Chinese cooking at it's best. Excellent purchase and very happy.
Published 13 months ago by Mr. R. J. Mcdonald
5.0 out of 5 stars A classic but the best
If you only buy one Chinese cookbook buy this one it's the best. Have worn out my old one that I bought 20 yrs ago
Published 15 months ago by J Woollatt
3.0 out of 5 stars OK
A good enough cookbook so far as it goes.
Would have preferred more stir fry recipes & less proprietary herb mixes
Published 16 months ago by yank
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