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
Simpl... read full description
reviews
Mar 25, 2009
Vom
rated it: 
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...
Jul 14, 2009
Hannysan
rated it: 
Truly a collection of simple recipes that can be learnt very easy even for someone who never cook Chinese Food before!
What I like from this book is: Kylie also descriptively and visually explained the brands of all ingredients that she had used - this is awesome as usually cooking some recipes will produce a bit different taste to what we expected since we do not know exactly the brand of ingredients/spices that should be used to produce the desired outcome.
Have tried coo More...
What I like from this book is: Kylie also descriptively and visually explained the brands of all ingredients that she had used - this is awesome as usually cooking some recipes will produce a bit different taste to what we expected since we do not know exactly the brand of ingredients/spices that should be used to produce the desired outcome.
Have tried coo More...
Aug 22, 2007
Matthew
rated it: 
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...
Dec 17, 2009
Jim
rated it: 
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...
Dec 15, 2010
Jane
rated it:
Amazing. It's the best one of hers if you're just begining to cook Chinese. It's simple, straight forward, authentic and fun...love herrrrrr
Apr 06, 2008
Terri
rated it:
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...
Jul 20, 2007
Ade
rated it:
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...
Oct 11, 2011
Jess
rated it:
Well laid out and easy to understand, this cookbook has some merit. Still, it is terribly repetitive and because of this, many dishes taste similar ( at least the few I tried.)
Jan 15, 2012
Feb 08, 2012
Jan 02, 2012
Dec 19, 2011
Nov 10, 2011
Oct 17, 2011
Oct 03, 2011
Dec 12, 2011
Aug 03, 2011
Jul 26, 2011
Jul 23, 2011
May 23, 2011
