Martin Yan's China Paperback – 1 Jun 2008
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"'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area." "San Francisco Chronicle," February 20, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." "Pasadena Star News," February 6, 2008 "One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook" San Francisco Chronicle, February 20, 2008 "Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way." Inland Valley Daily Bulletin, February 7, 2008 "Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 22, 2008
About the Author
The celebrated host of over 2,000 cooking shows broadcast world-wide, Martin Yan enjoys distinction as a certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author. His diverse talents have found expression in 26 cookbooks, including the award winning Martin Yan's Feast, Martin Yan's Asian Favorites, Chinese Cooking for Dummies, Martin Yan's Chinatown Cooking (intro by Julia Child) and his latest, Martin Yan's Quick & Easy.
Top customer reviews
Most helpful customer reviews on Amazon.com
I love how he takes several of the classic/basic sauces and "kicks them up a notch" adding some extra layers of flavor. I can't wait to try some of his recipes.
Being Cantonese, I mostly only dined on Cantonese Chinese food, so it is great to see the many dishes from other regions of China. For the last 4-5 years, I've been trying out the flavors and foods of the other regions of China in the restaurants of So. Calif.
I also enjoy the tibits of history, etiquette and the gorgeous photography showing off both both classic dishes and modern dishes and plating techniques. This is a cook book that you are really cook out of and use regularly.
Really a Grand Slam home run of a Chinese cook book.
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