13 of 13 people found the following review helpful
The book's a classic as well - still the best,
This review is from: Yan Kit's Classic Chinese Cookbook (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.