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The Modern Art of Chinese Cooking: Techniques and Recipes
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The Modern Art of Chinese Cooking: Techniques and Recipes

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4.38  ·  Rating Details  ·  53 Ratings  ·  7 Reviews
This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.
Paperback, 624 pages
Published April 15th 1996 by William Morrow Cookbooks (first published November 1982)
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(showing 1-30 of 143)
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Gabriel
Apr 13, 2007 Gabriel rated it really liked it
Shelves: culinary
Barbara Tropp was pivotal in bringing Asian cuisine to the forefront in the US. Her death was a great loss.
Cissa
Jan 08, 2016 Cissa rated it it was amazing
I have numerous Chinese cookbooks of varying degrees of authenticity, but this is the one I would keep if I had to get rid of all the others.

Tropp explains everything well for Western cooks; it's got a wide assortment of recipes from throughout China; and with her guidance they are all actually accessible! I have never made a dud from this cookbook, and several of the recipes- like the brilliant ham-and-egg fried rice- have become family favorites.

Highly recommended for cooks who want to start e
...more
Erik
Feb 09, 2008 Erik rated it it was amazing
Shelves: cooking-shelf
Barbara Tropp was the Mother of Fusion Cuisine and this is it's Bible.
Matt
Apr 13, 2008 Matt rated it it was amazing
Shelves: cooking-food
Another standard from the Asian complement of my collection. Great in depth cookbook on the standard methods and preparations of Chinese food.
Betsy McGee
Feb 25, 2008 Betsy McGee rated it really liked it
Shelves: food-cookbooks
This book needs to be on every bookshelf of anyone who loves food and/or Chinese culture! Fantastic!

Barbara Tropp is my hero!
Jen
Dec 02, 2011 Jen rated it it was amazing
best Chinese cookbook we've found so far.
Karen
Apr 24, 2008 Karen rated it it was amazing
Best Asian Recipes!!!
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