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My China: A Feast for All the Senses Hardcover – 8 Nov 2007

4.0 out of 5 stars 6 customer reviews

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Product details

  • Hardcover: 482 pages
  • Publisher: Penguin Putnam (8 Nov. 2007)
  • Language: English
  • ISBN-10: 0670018791
  • ISBN-13: 978-0670018796
  • Product Dimensions: 24.1 x 3.8 x 29.2 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 4,151,014 in Books (See Top 100 in Books)

Product Description

Review

The Sunday Telegraph, 15th June "Kwong writes with a chatty, easy style, and her enthusiasm for Chinese food bounces off the pages… the book is packed with excellent recipes and beautiful photographs of market stalls and mountain kitchens."

Sainsbury's Magazine, August 08 "Beautifully packaged, with a red and gold cover and printed on lovely matt paper, this is an addictive, utterly absorbing feast of treats - definitely not to be missed."

--This text refers to an out of print or unavailable edition of this title.

About the Author

Kylie Kwong was born in Sydney to a fourth-generation Australian-Chinese family. She learned the fundamentals of Cantonese cooking at her mother's side, and then went on to hone her skills with several of Australia's most respected chefs. After working at some of Sydney's finest restaurantsRockpool, Wockpool and Restaurant ManfrediKylie realised her dream of pouring her heart and soul into her own restaurant, billy kwong, in Sydney's Surry Hills."


Customer Reviews

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Top Customer Reviews

Format: Hardcover
My China: Stories and Recipes from My Homeland
Curious, no, greedy by the raving reviews and luscious photographs I found elsewhere on the web --my appetite had been woken but I thought I yet needed more research-- I went and bought this book. Somebody even warned in the reviews that it was mainly a travel book; but hey, I love and admire the work of Jeffrey Alford as well. Who doesn't want some travels with the cooking, after all; is there an art more ethnic that has travelled to so many different homes?

Upon receiving it I would not look my disappointment in the eyes; I really did need a new book on chinese cookery, and this was supposed to be it. To be clear: I own the book on Sichuan food, Sichuan Cookery, by Fuchsia Dunlop, which is priceless, a treasure on my shelf, but it stays in Sichuan; I own her Revolutionary Chinese Cookbook, The Revolutionary Chinese Cookbook, but that stays in Hunan; I own Ken Hom's journey through his homeland, The Taste of China; but where is the book that embraces simple things, street snacks, noodle dishes, from Han mainland, and still manages to enhance my knowledge of the culture from which I'm cooking?!?

This was not going to be that book. It is vast, and the journey Kylie made is impressive.
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By Kurt on 4 Sept. 2008
Format: Hardcover
I liked Kylie's previous books but the recipes in this one don't cut it. A lot of the base ingredients (ginger, garlic, sugar, soy, oyster sauce, chinese rice wine, vinegar, peanut oil) seem to be repeated over and over again and whilst I know that Chinese cooking does rely on these, I also know there is more variety to be had.

A lot of the dishes are likely to end up tasting the same, I think. They lack subtlety and fragrance.

Sorry Kylie - I think you can do better.
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Format: Hardcover
I've been eyeing up Kylie Kwong's books for a long time. I've always really enjoyed watching her cook on her occasional appearances on UK TV, and appreciated her blend of Chinese and Australian influences. But of course, being Chinese cuisine, there's normally an awful lot of meat involved, not so appealing to a veggie like me! But, as we quickly realise with Kylie's new book, many in China simply can't afford to eat meat regularly, and vegetables and fish are used extensively, cooked simply with lots of flavoursome garlic, chilli and ginger. I adore this book for its recipes, which are highly seductive, and Kylie's anecdotes of her travels, particularly her regaling of the emotional reunion with family members. I also adore the breathtakingly beautiful design, photography and overall production, which make this a must-have lust object of coffee-table proportion. I urge all avid cookbook collectors to add this lovely book to their bulging bookshelves, you won't regret it.
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