- 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 2.3 x 22.1 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (38 customer reviews)
- Amazon Bestsellers Rank: 333,460 in Books (See Top 100 in Books)
Yan Kit's Classic Chinese Cookbook Hardcover – 30 Nov 2006
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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.
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Top Customer Reviews
The late Yan-Kit was a woman of grace, intelligence and substantial learning and it shows in the 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!
Most Recent Customer Reviews
Once I had purchased a handful of basic ingredients: thick and thin soy, and oyster sauce, dried red chillis, potato flour, chilli sauce, fermented black beans, and Shaohsing wine,... Read morePublished 8 months ago by I. S. Brook
My other half is annoying and Chinese. Chinese people only ever want to eat their food. This is why they are annoying. Especially if they are male and can't/won't cook. Read morePublished 9 months ago by cheekybeauty
Loved it so much I bought it twice. Originally bought this in the 80s - and I used it a lot. This time was to replace my original version that had somehow gotten lost into the... Read morePublished 17 months ago by Mr. C. Barton
I finally have a Chinese cookbook that takes me through each recipe in simple terms. I have made some really nice dishes out of this book. Read morePublished 22 months ago by Geoff Bradley-Wilson