The Modern Art of Chinese Cooking

by Barbara Tropp, Bill Chiaravalle (Illustrator), Allan Rosenberg (Photographer)

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.

Genres: Cookbooks, Cooking, Food, Food and Drink, Nonfiction, Reference, Culinary

624 pages, Paperback

First published November 1, 1982

Reviews

[Cissa]

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 exploring Chinese cooking, and who want a wide variety of reasonably authentic dishes.

[Gabriel]

Barbara Tropp was pivotal in bringing Asian cuisine to the forefront in the US. Her death was a great loss.

[Erik]

Barbara Tropp was the Mother of Fusion Cuisine and this is it's Bible.

[Betsy McGee]

This book needs to be on every bookshelf of anyone who loves food and/or Chinese culture! Fantastic!

Barbara Tropp is my hero!

[Rachael]

One of my favorite, must-have, cookbooks.

[Janet]

Definitely one of the foundations of my cookbook collection.

[Matt]

Another standard from the Asian complement of my collection. Great in depth cookbook on the standard methods and preparations of Chinese food.

[Karen]

Best Asian Recipes!!!

[Jen]

best Chinese cookbook we've found so far.