Chinese: The Essence of Asian Cooking by Linda Doeser (2004) Paperback

by linda-doeser

Over 200 tempting and tasty recipes from China, Vietnam, Thailand, the Philippines, Indonesia, Malaysia and Japan, made simple and accessible for the Western kitchen. Every recipe features step-by-step instructions and a color photograph of the finished dish to inspire and tempt you.

Genres: Cookbooks, Cooking, Nonfiction

256 pages, Paperback

First published January 1, 2001

Reviews

[Christopher Tennant · Rating 4 out of 5]

Great recipies with a timeless touch

[Angela Lago · Rating 1 out of 5]

As a Chinese I totally feel offended by this book’s title, and even more by the contents.
There are so many other alleged Asian recipes in this book such as Thai, Vietnamese and Japanese. Why the title “Chinese”?
Among all the so called Chinese recipes I only found the one cucumber salad is close to authentic.

If you truly want to learn how to cook Chinese, avoid it.

[Michael Venzke · Rating 3 out of 5]

"Spring rolls with Sweet Chili dipping sauce" is one of my favorite recipes ever - but I bake them.

some other good ones in there too. My in-the-pineapple rice thing wasn't very successful - but I burned it.

[Serge Pierro · Rating 3 out of 5]

There is a large variety of recipes with concise instructions, along with many nice photographs. However, this is not primarily a Chinese cookbook, as there are dishes from other Asian cultures as well.