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China Moon Cookbook
The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp is the chef/owner of one of San Francisco's most popular restaurants, author of a magical (Barbara Kafka) first cookbook, and a gifted teacher. She is also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an...more
Paperback, 528 pages
Published
October 1st 1992
by Workman Publishing
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This is my favorite cookbook. I use it all the time. I have never made a recipe that has disappointed and many have become favorites with friends and family and are requested again and again. It is not a traditional Chinese cookbook, The recipes are Asian /California fusion developed for her restaurant. I have learned more about Chinese ingredients and cooking techniques from this book than from any other in my kitchen. Most recipes use ingredients that must be pre-made, homemade broths, infus...more
Chef Tropp certainly did have a flair for the Chinese-California fusion! The recipies in this book are all far from ordinary or bland...and as far away from omnipresent pedestrian Chinese take-out joints as one can get. Highly creative and easy-to-follow, albeit somewhat labor-intensive recipies calling for specific home made pantry items-the ingredients for which are all provided for here. However, if you have the time and inclination to infuse oils and vinegars, or the talent and/or daring to ...more
I've owned this book for over 10 years and cooked most of the recipes multiple times. Not a stinker in the bunch.
Tropp doesn't only provide recipes but she teaches you how to cook and how to taste.
There are some haters out here who claim that this book is not "authentic" enough. Well, it's not supposed to be authentic. Its recipes are adapted from the dishes served at Tropp's China Moon Cafe--Cal-China "fusion" food. Californian ingredients cooked wit...more
Tropp doesn't only provide recipes but she teaches you how to cook and how to taste.
There are some haters out here who claim that this book is not "authentic" enough. Well, it's not supposed to be authentic. Its recipes are adapted from the dishes served at Tropp's China Moon Cafe--Cal-China "fusion" food. Californian ingredients cooked wit...more
I picked this up on a whim, the only copy at Costco--and it was one of the best whims of my purchasing life. Make your own pickled ginger (the most flavorful ever), and hot chili oils. Excellent ingredient descriptions, even best brand recommendations. Great for anyone who is dairy- or gluten-sensitive, and also for vegetarians. This is FUN cooking, with amazing results.
I worked for Barbara Tropp ('BT' as she was known to friends) when China Moon met it's tragic demise. BT was one of the most brilliant people I have ever had the chance to know. China Moon Cookbook provides for a bare bones recipe file of dishes cooked at China Moon Cafe. For the real deal though, seek out BT's omnibus, The Modern Art of Chinese Cooking.
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