Dec 11, 10
Read in December, 2010
The plethora of Chinese cookbooks out there would seem to indicated that people just might like Chinese food, but with a country as vast as China is, it's hard to encompass in a handful of pages limited to a cookbook. This is by far the best look at Chinese cooking that I have read yet - from the ingredients to the relatively short list of equipment, it has whet my appetite in more ways than one. Cantonese, Hunan, Sichuan - tip of the iceberg. American favorites like General Tso's chicken and mu shu pork are included (but not a chow mein to be seen), as well as dim sum classics like har gau. (Bonus for me: My favorite dish from PF Chang's is in here, the lettuce wraps with crispy rice noodles. This time though, they're made with duck. NOM.)
Quite necessarily, there is a long chapter on ingredients. I have long been fascinated by the pantry differences between cultures, and this book does not disappoint. Every recipe, every ingredient includes the Chinese characters as well. Useful!
Best book I have read yet if you want to start dipping your toe into the world of Chinese cooking.