Chinese Cooking Class Cookbook

Women's Weekly #11

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

Classic fried rice, beef with black bean sauce, chicken chow mein and deep-fried ice cream balls—

few have not experienced the delights of Chinese cuisine. This work demonstrates that an authentic Chinese meal is as quick and easy to prepare at home as it is to order in.

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

128 pages, Paperback

First published January 1, 1978

About the author

An editor of cookbooks for The Australian Women's Weekly.

For a listing of Australian Women's Weekly cookbooks that have not be categorised into editors see: The Australian Women's Weekly. The biography of this author also includes links to other food editors for the Australian Women's Weekly.

Reviews

[Scott · Rating 4 out of 5]

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 · Rating 5 out of 5]

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

[Sandra · Rating 5 out of 5]

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[Lainey Grieve Ramsay · Rating 5 out of 5]

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

[J Crossley · Rating 3 out of 5]

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

[Elke Yarvin · Rating 5 out of 5]

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 · Rating 4 out of 5]

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

[Kbg503 · Rating 3 out of 5]

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.