A Cook's Guide to Chinese Vegetables

by Martha Dahlen, Karen Phillipps (Illustrator)

With many full-color illustrations and brilliant recipes, this marvelous book is now available again. Formerly known as A Guide to Chinese Market Vegetables, this invaluable book gives you all you need to know about those interesting, delicious vegetables in a Chinese supermarket. This is a great reference that you'll go to over and over, and it includes tips on identification and selection of veggies in a Chinese market, cooking advice, nutritional values, terrific full-color illustrations, and useful appendices. With an introduction by Martin Yan (Yan Can Cook PBS show) and illustrations by Karen Phillips.

Genres: Cookbooks

138 pages, Paperback

First published September 12, 1983

Reviews

[Jesse Field · Rating 1 out of 5]

Had this on my shelf for a long time, but I could never persuade myself to buy lotus seed pods because they look like a lot of work to peel and cook; I don't think I would go out and buy kudzu because it likely tastes terrible (though I wouldn't refuse it if offered); I might want to work with Chinese celery, but not so sure about that recipe that also calls for shrimp paste...

I visit my local Asian grocer every week or two, so you'd think I'd be interested in this. But...somehow it lacked pizzaz for me.

[Gwen · Rating 5 out of 5]

Excellent reference book. My go-to resource when i need to figure out what to do with all the less common vegetables I have impulsively bought from my local vegetable market here in Hong Kong. Traditional and authentic recipes show the careful research the author has done. Concise and informative introduction to the basics of Chinese (and in particular Cantonese) cooking and a great introduction to Chinese Cooking Nutrition. I love this book.