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204 of 208 people found the following review helpful
on 2 August 2001
As a novice cook and a lover of Chinese food, I purchased this book along with a Wok and started my voyage of discovery into the far east. The book was perfect for the starter to learn how to Season the wok, use the wok and care for the most important part of your kitchen. It gives great details about sizes and shapes of cuts when preparing meat and veggies to ensure you start off on the right foot. I started of on the simpler looking dishes, picking out a few favourites that I had enjoyed on my walks home from the pub on a Friday night. The descriptions and details and simplicity of the book and the way it is written ensured that my first few easy dishes turned out like restaurant food (even if I do say so myself). A couple more visits to the Chinese supermarket and a purchase of a few simple and in expensive items ensured that I could progress and tackle slightly more extravagant dishes which again have turned out very tasty. Since I have loaned my book out to several wanabees and helped them in the supermarket buy their first Wok. All in all, an excellent book with fabulous dishes that anyone can make.
Dave K
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27 of 28 people found the following review helpful
on 16 April 2008
Cannot reccomend this book enough. True it is a small book, but it tells you so much. Highly reccomend the recpie for Char Sui Pork - worth it for that ALONE
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40 of 42 people found the following review helpful
on 5 December 2006
This plainly presented modest paperback is full of classic recipes that work very well. It also has some good sections covering technique. I use this book a lot and wouldn't be without it on my shelf.
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7 of 7 people found the following review helpful
on 27 April 2009
If you want to know about the 'art' of chinese cooking then look no further. I purchased this book many years ago and unfortunately missplaced it somewhere. The book was so good, I had to seek it out and buy another copy from Amazon. This is not a 'glossy' book that tries to seduce your taste buds thru photos. It is plain text with plain black and white illustrations. Full of genuine advice, tips and information on how to re-create your favourite take-away dishes at home. I doubt any cook survives on one book to refer to, but if you are into chinese food and not a very good cook (like me!) then this book should certainly be on your shelf!
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5 of 5 people found the following review helpful
on 11 June 2009
Very good basic book to get you started in chinese cuisine. The only thing lacking from this book is recipies for sauces, i.e. how to make blackbean sauce etc.. otherwise very easy to understand and to use.
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13 of 14 people found the following review helpful
on 3 September 2008
The best book on chinese take away food I have read or used. Ingredients easy to get.Clear diagrams Used it so much it wore out. Have just ordered a new copy
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2 of 2 people found the following review helpful
on 19 June 2011
Great book. I've tried a number of the recipies and they taste like the food I ate in the restaurants in Beijing where the Chinese people eat.
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1 of 1 people found the following review helpful
on 13 January 2013
Just a little paper-back with a few line drawings but I have learnt more from it than all the fancy hard-backs I have collected over the years. The explanations are so clear and he does give the techniques used in good Chinese restaurants. He also gives a very logical description of MSG to enable one to make up one's own mind about it. A little gem.
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on 28 April 2015
I bought this book on a whim a few years since. My thoughts were that at the price if it turned out to be rubbish then there would be no great loss to my pocket!!

It wasn't rubbish and although it lacks pictures and glossy print the instructions couldn't be clearer.

I started my oriental culinary journey with a trip to my local wholesale Chinese supermarket. Whilst there I bought a large selection of ingredients. I purchased a wok; the correct implements and I was ready to go.

I taught myself Chinese cooking and feel the results to be as good as my favourite take aways, if not even a little better actually.

I don't feel that my cooking is like a top notch restaurant though!

I liked the book so much I bought another copy to throw in a draw and forget about. My original copy has been much used and has been splattered somewhat.

I like Chinese food and the results from learning the technique in this publication produced superb results.
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1 of 1 people found the following review helpful
on 9 November 2014
Book is written in good language and easy to read but, there one but food not turning out the way i like it to be, may be i am just not cut out for eastern food but tied 10 dishes more than 5 times in the last 4 months not once it tasted like in Chinese restaurant. I didn't go well with me may be i am a bad cook and so one try it for your self.
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