The Modern Art of Chinese Cooking

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

Explanations of Chinese cooking techniques and tools also show how to adapt them to the contemporary American kitchen, while recipes encompass the full range of main dishes, appetizers, dim-sum, and soups

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

623 pages, Hardcover

First published November 1, 1982

Reviews

[Cissa · Rating 5 out of 5]

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 · Rating 4 out of 5]

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

[Erik · Rating 5 out of 5]

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

[Betsy McGee · Rating 4 out of 5]

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

Barbara Tropp is my hero!

[Rachael · Rating 5 out of 5]

One of my favorite, must-have, cookbooks.

[Janet · Rating 5 out of 5]

Definitely one of the foundations of my cookbook collection.

[Matt · Rating 5 out of 5]

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

[Karen · Rating 5 out of 5]

Best Asian Recipes!!!

[Jen · Rating 5 out of 5]

best Chinese cookbook we've found so far.