Chinese Cooking Class Cookbook

Women's Weekly #11

by Ellen Sinclair, The Australian Women's Weekly, Maryanne Blacker

Book by Australian Women's Weekly Cookbooks

Genres: Cookbooks, Cooking, Nonfiction, Asian Literature, Food

128 pages, Paperback

First published January 1, 1978

About the author

An editor for the cookbooks produced by the Australian Women's Weekly.

For a listing of The Australian Women's Weekly cookbooks that have not be categorised into editors see:https://www.goodreads.com/author/show...

Reviews

[Scott]

I found this cookbook at a yard sale and was immediately drawn to its technicolor-like food stylings on each page. "Chicken with Lychees" pitted against Ming Dynasty vases and others with jade statues and steaming tea services ready to be sipped from. In the 80's, I would have chopped up the pages to make collages for "mixed tape" covers for friends. Now, it proudly rests on by cookbook book shelf with sticky notes on the recipes for Honey Chili Chicken, Mongolian Hot Pot, and Barbecued Pork. These are the basic greasy wok fired classics that I have recently mastered from this resource.

[Scott Roberts]

This is an excellent recipe book for anyone who is interested in chinese cookery. I give this book 5 stars.

[Sandra]

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[Lainey Grieve Ramsay]

This 25 year old cookbook is packed with delicious Chinese recipes covering all of your take-away favourites.

[J Crossley]

This cookbook provides beautiful pictures of the Chinese dishes and the ways to make them.

[Elke Yarvin]

I picked up this book in Hong Kong during a trip in 1997. I still dip into it today for some truly fantastic Chinese recipes. It is great in providing both ingredients and food prep instructions.

[Gina]

Easy to follow, easy, healthy recipes, good variety and plan to make many of these; it's basically a stir-fry cookbook

[Kbg503]

There's something fun about going through a cookbook that has been forgotten until the attic or garage is cleaned out. It's from 1980 and I love the selection of recipes and photos.