Chinese Cookery

by Rose Cheng, Michele Morris

These authentic Chinese recipes feature the best of Mandarin, Cantonese, Szechuan and Shanghai cuisines--from elegant Eight Treasure Duckling to easy, budget-wise Pork with Broccoli or Egg Fu Yung. Full-color photographs.

Genres: Cookbooks, Cooking

192 pages, Paperback

First published January 1, 1987

Reviews

[Melliemom]

This booked really empowered me to cook those wonderful foods you only order in restaurants. Easy to follow and so delicious but read the recipes a couple days in advance as I got caught off guard with how much is actually done so far in advance.

[Todd]

My wife and I have lived in China and we've always wished we could make good Chinese food at home (in the U.S.). We've finally found a cookbook that helps us do that.

The food preparations here are authentic and nuanced, and not terribly difficult. The ingredients used are fairly easily sourced through an Asian grocery or an upscale grocery store. The procedures are well presented and the recipes are repeatable.

The only real drawback to this cookbook is that it's too short. There are a number of recipes that I wish she had included.

This book is now out of print, but is pretty easy to find online or in a very good used bookstore.

[Michelle Ayers]

I’ve used this book for 20 years!!!
It’s amazing. Some favorites are Broccoli beef, Cashew chicken, Ma po tofu, Mongolian beef, Pork with broccoli, Hot & sour soup, sweet & sour sauce, Hot mustard, pork dumplings and so many more. This book made Chinese cooking EASY.

[Sandy (WI girl at heart)]

love cookbooks!