book data
23 ratings,
3.96
average rating, 5 reviews
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published
February 1st 2007
(first published 2006)
by Studio
binding
Hardcover, 320 pages
isbn
0670038482
(isbn13: 9780670038480)
description
Cooking Chinese food at home has truly never been easier--all you need is this book, a wok, and a quick trip to the supermarket
Simple Chinese Cookin
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other reviews (showing 1-20 of 37)
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avg 3.96
editions: all | this edition
editions: all | this edition
Read in February, 2008
I really wanted to like this book. On the plus side, it's an all color, beautiful book. On the negative side, I found the recipes were quite repetitious. There is one dish that is shown with seafood, then chicken, then pork, then beef. Why not simply say that the meal can be made with either seafood, pork, chicken, beef, etc?
The recipes are also not very interesting or tasteful. I felt that other cookbooks, such as Madhur Jaffrey's World of the East Vegetarian, had recipes that ...more
The recipes are also not very interesting or tasteful. I felt that other cookbooks, such as Madhur Jaffrey's World of the East Vegetarian, had recipes that ...more
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Read in June, 2007
recommends it for:
beginning non-Chinese cooks.
This big, beautiful, cookbook with lots of recipes really is simple--too simple, if you ask me. The flavor profiles of the recipes are all pretty much alike! Some non-Chinese cooks will find this a convenience, since it means they won't have to look for exotic ingredients, but adventurous cooks may find it disappointing.
I like the way the cookbook is divided into techniques and I was encouraged to move on from stir-frying and to try some of the steamed dishes I have enjoyed so much i...more
I like the way the cookbook is divided into techniques and I was encouraged to move on from stir-frying and to try some of the steamed dishes I have enjoyed so much i...more
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Read in July, 2007
recommends it for:
Beginning cooks
The six or so recipes I made from this book tasted good. The salads are particularly interesting.
More importantly, the recipes actually are simple as promised and help you gain an understanding of cooking. Generally, there is a sauce or marinade, and then vegetables or meat to chop up. Anyone can handle it, yet the result is restaurant quality food (well, at least better than the local carryout places) that you couldn't produce by improvising.
The instructions are mostly v...more
More importantly, the recipes actually are simple as promised and help you gain an understanding of cooking. Generally, there is a sauce or marinade, and then vegetables or meat to chop up. Anyone can handle it, yet the result is restaurant quality food (well, at least better than the local carryout places) that you couldn't produce by improvising.
The instructions are mostly v...more
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i CRAVE these flavours.....and when i discovered this book for a novice like me, i simply had to try it. so far i've started with bok choy with oyster sauce and it was simply amazing - all the flavours i longed for now in my kitchen.. made me very happy. i will move onto poultry or tofu next. we'll see... my sister plans to prepare the sweet corn and chicken soup.
p. 196 bok choy with oyster sauce is one of my favourites. yes, it requires three different oils and oyster sauc...more
p. 196 bok choy with oyster sauce is one of my favourites. yes, it requires three different oils and oyster sauc...more
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Read in June, 2007
I can say this is the best cooking book I read since I've been here in Sydney. All of the recipes are make sense. We can cook it in no time and no fuss. Following these simple recipe made me like an expert in Chinese cooking (hahah, exaggerating!).
My fav recipe is Gai Lan in Oyster sauce. I can simply make this beautiful cooking in 5 minutes. No kidding. That suits a very busy (hahaha) fulltime working Mum like me.
I also love to cook steamed silk tofu with spinach in soy sauce. It wo...more
My fav recipe is Gai Lan in Oyster sauce. I can simply make this beautiful cooking in 5 minutes. No kidding. That suits a very busy (hahaha) fulltime working Mum like me.
I also love to cook steamed silk tofu with spinach in soy sauce. It wo...more
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