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Chinese Cooking for Dummies
by Martin Yan
Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good--and look so easy to make? Still don't know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy! The ...more
ebook, 360 pages
Published April 18th 2011 by For Dummies
(first published October 6th 2000)
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When Dutch took me to Chinatown to pick up a wok, I noticed that the Wok Shop featured a whole shelf of Martin Yan cookbooks. I thought that they had those out just for the tourists. When I went to the library to research Asian cookbooks, after a few kitchen trials, the Yan recipes stood out by far. They usually require a reasonable number of ingredients and all the particularly Asian things I picked up for them I still use regularly. I am even a fan of fish sauce now. Its smells like armpits, b ...more
May 31, 2013 Katrinka rated it it was amazing · review of another edition
Still my go-to cookbook for Chinese food. Learning from this book has inspired me to venture to cook from other, more complicated Chinese cook books. When I first married my husband five years ago, I had no experience cooking Asian foods at all and when he asked me to make a stir-fry I had no idea how to proceed. Unfortunately I did not yet have a copy of this book and my stir fry was a soggy mess. I had cooked all the ingredients to death! I decided I needed help and this book did just that--th ...more
Martin Yan (Chinese: 甄文達) is a Chinese-born Hong Kong-American chef and food writer. He has hosted his award-winning PBS-TV cooking show Yan Can Cook since 1982.More about Martin Yan...