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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Chinese
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    How to Cook dishes from China


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    Real & Healthy Chinese Cooking

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    Read the Review
    China is a very large country (the 3rd or 4th largest in area depending on the method of calculation used and what is included), with the largest population of any country in the world. Each region of China has its own distinctive culinary style and flavors, the regions being, Anhui ("Hui"), Cantonese (Yue"), Fujian ("Min"), Hunan ("Xiang"), Jiangsu ("Su" or "Yang"), Shandong ("Lu"), Szechuan ("Chuan") and Zhejiang ("Zhe"). There is also of course a large population of people of Chinese descent in many other countries, and these communities have developed both new dishes and variants on pre-existing dishes, by adapating Chinese cooking techniques to local tastes and ingredients.

    In general, Chinese meals consist of two main elements:
    1. Main food (Mandarin: Zhushi) - Noodles, rice or steamed buns ("mantou").

    2. Accompanying dishes (Mandarin: Cai - literally translated this means "vegetable") Cai which in Mandarin means - Accompanying dishes of meat, fish or vegetables.
    Chinese food

    Some of the most popular Chinese recipes and dishes include:
    • Century egg - This is a method of preparing chicken, duck or quail eggs. The eggs are preserved for several weeks or months in ash, clay, lime, salt, and rice straw. As a result of chemical reactions caused in the egg during this processing, the yolk of egg becomes dark green with a sulphur-ammonia smell, and the white becomes a brown transparent jelly. Century eggs can be eaten on their own as a side dish, or they can used in an ingredient in other dishes such as porridge (congee), omelettes, etc.

    • Congee - A Chinese version of porridge. It is usually made from rice, but it can also be made from barley, cornmeal, millet or sorghum.

    • Dumplings - Steamed ("jiaozi"), fried ("guotie"), or boiled ("shuijiao") dumplings. They can contain vegetables, meat, or meat and vegetables.

    • Egg roll - Chopped vegetables, meat, and sometimes noodles, wrapped in dough. The dough is then dipped in an egg wash, and finally deep-fried. Egg rolls are often eaten as appetizers, are sometimes called "spring rolls". In the United Kingdom, the dish is sometimes known as "pancake roll".

      Egg rolls

    • General Tso's chicken - This dish is practically unknown in China itself, but is very popular in Chinese restaurants in the United States and Canada. It is deep fried chicken in a sweet and spicy sauce.

    • Kung Po (also known "Kung Pao") chicken - Spicy chicken. In China, the dish is made with Sichuan peppercorns, Shaoxing wine, and unroasted cashew nuts or peanuts. In the United States and Europe, the dish is often westernized using locally available ingredients and bell peppers.

      Kung Pao chicken

    • Peking duck - This dish originates from Beijing in China. It is made by glazing a duck in syrup and then roasting it, although in in the United Kingdom, the dish is usually known as "crispy aromatic duck" and is prepared using aromatic spices including five-spice powder, and by frying the duck instead of roasting. The key to eating this dish, is how it is served - the duck is carved in front of diners, and then eaten with steamed pancakes (Mandarin: pinyin), scallions and plum sauce.

    • Soy egg - A hard-boiled egg flavored with herbs and spices, and in soy sauce, sugar and water,

    • Wonton soup - Wontons are dumplings. There are many different varieties found in different Chinese cuisines. In the North American Chinese cuisine, wontons are often served in a clear broth soup.

      Wonton soup

    • Xiaolongbao - Steamed buns containing meat soup, seafood or vegetables. In the case of the meat soup containing variety, they are prepared by placing meat gelatin inside the bun before steaming, and the heat from the steam in the cooking process turns the gelatin into soup. Xiaolongbao can be made from raised or unraised flour - the version with raised flour are common throughout China (and are sometimes known as "baozi"), whereas the version made from unraised flour are most often eaten in southern China.

      Xiaolongbao

    • Zongzi - Glutinous rice and a filling, wrapped in bamboo leaves and then boiled or steamed.


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    500+ Healthy Chinese Recipes in 5 minutes

    500+ Healthy Chinese Recipes in 5 minutes

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    Contains all the recipes that everyone needs for healthy and balanced eating. This unique 530-page cookbook contains:
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    • All the secret recipes in your favorite Chinese restaurants
    • Hundreds of killer cooking tips and techniques used by professional Chinese chefs
    • Insider secrets how 12,800 people worldwide improve their health by cooking healthy food
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    • Quick and easy meal plans in 15 to 45 minutes
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    The 530-page cookbook can be downloaded in 3 minutes!

    Vegetarian Recipe: The Chinese Way

    Vegetarian Recipe: The Chinese Way

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    The Healthy, Natural, Gluten-free Chinese Vegetarian Recipes, With A Lot Of Photos To Showing The Steps Clearly.

    Quick Easy Chinese Vegetarian Cooking

    Quick Easy Chinese Vegetarian Cooking

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    Quick and Easy Chinese Vegetarian Cooking is your complete Chinese cookbook guide that shows you how to cook delicious and healthy Chinese vegetarian recipes that will spice up your current diet, and can help to improve your diet and health.



    Chinese Cooking DVDs

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    The Stir-Fry Dance-Dry-Heat Cooking with Fat

    The Great Courses
    Released: 2014-11-01
    Amazon Video (Nonfiction - Instructional)

    The Stir-Fry Dance-Dry-Heat Cooking with Fat
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    Chinese BBQ

    Cooking Channel
    Released: 2013-02-28
    Amazon Video (Reality TV)

    Chinese BBQ
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    Sauteed Chinese yam

    Attain
    Released: 2016-01-02
    Amazon Video (Food and Wine - Healthy Cooking)

    Sauteed Chinese yam
     


    Chinese Cookbooks

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    Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

    By Grace Young

    Taunton Press
    Released: 2010-05-04
    Hardcover (336 pages)

    Stir-Frying to the Sky s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
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    Product Description:
    Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious.

    The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals.

    In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites

    By Naomi Imatome-Yun

    Rockridge Press
    Paperback (150 pages)

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
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    All the Recipes You Need to Enjoy Comforting Chinese Food at Home

    Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

    The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:
    • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton 
    • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies 
    • Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) 
    • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat 
    If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

    Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

    Every Grain of Rice: Simple Chinese Home Cooking

    By Fuchsia Dunlop

    W. W. Norton & Company
    Hardcover (352 pages)

    Every Grain of Rice: Simple Chinese Home Cooking
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    Product Description:

    2014 James Beard Award Winner in the International Category

    “A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”―David Chang, Momofuku

    Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

    Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. 150 color photographss

    Cook Korean!: A Comic Book with Recipes

    By Robin Ha

    imusti
    Released: 2016-07-05
    Paperback (176 pages)

    Cook Korean!: A Comic Book with Recipes
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    • Ten Speed Press
    Product Description:
    Picture It: You Can Master Korean Cooking
     
    Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one- to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.

    In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike who want to try their hand at this wildly popular cuisine.

    — NPR, Best Books of 2016

    The Key to Chinese Cooking

    By Irene Kuo

    Alfred A. Knopf
    Paperback (535 pages)

    The Key to Chinese Cooking
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    Book

    Land of Fish and Rice: Recipes from the Culinary Heart of China

    By Fuchsia Dunlop

    W. W. Norton & Company
    Released: 2016-10-18
    Hardcover (368 pages)

    Land of Fish and Rice: Recipes from the Culinary Heart of China
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    Product Description:

    “Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” ―Julia Moskin, New York Times

    The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions. 116 photographs

    Land of Plenty: A Treasury of Authentic Sichuan Cooking

    By Fuchsia Dunlop

    W. W. Norton & Company
    Hardcover (395 pages)

    Land of Plenty: A Treasury of Authentic Sichuan Cooking
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    • Large photos easy to read
    Product Description:

    "It is a very long time since I saw a book which is so patently an absolute 'must.'"―Alan Davidson, author of The Oxford Companion to Food

    The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes.

    Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school, the Sichuan Institute of Higher Cuisine. Now she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes.

    Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe

    The Dumpling Galaxy Cookbook

    By Helen You

    Clarkson Potter
    Released: 2017-01-17
    Hardcover (128 pages)

    The Dumpling Galaxy Cookbook
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    Product Description:
    "Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town." [New York magazine]
     
    From the restaurant where adventurous foodies get the freshest dumplings in New York City, comes the ultimate Chinese cookbook with 60 recipes for classic and unexpected dumplings and dim sum-like side dishes. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors.

    China: The Cookbook

    By Kei Lum Chan

    imusti
    Hardcover (720 pages)

    China: The Cookbook
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    • Phaidon Press
    Product Description:

    The definitive cookbook bible of the world’s most popular and oldest cuisine

    "China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter

    In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and uthoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-regions.

    China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

    All Under Heaven: Recipes from the 35 Cuisines of China

    By Carolyn Phillips

    Ten Speed Press
    Released: 2016-08-30
    Hardcover (524 pages)

    All Under Heaven: Recipes from the 35 Cuisines of China
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    Product Description:
    A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.

    Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.

    Los Angeles Times: Favorite Cookbooks of 2016
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    Every Grain of Rice: Simple Chinese Home Cooking

    By Fuchsia Dunlop

    W. W. Norton & Company
    Hardcover (352 pages)

    Every Grain of Rice: Simple Chinese Home Cooking
    List Price: $35.00*
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    Product Description:

    2014 James Beard Award Winner in the International Category

    “A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”―David Chang, Momofuku

    Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

    Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. 150 color photographss

    Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao

    By Bee Yinn Low

    Tuttle Publishing
    Released: 2011-09-10
    Hardcover (144 pages)

    Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao
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    • Used Book in Good Condition
    Product Description:
    Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook!

    Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints.

    Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste—but were a lot less work!

    In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia.

    Favorite Chinese recipes include:
    • Crispy Shrimp Dumplings
    • Kung Pao Chicken
    • Sweet-and-Sour Pork
    • Homestyle Chow Mein Noodles
    • Mongolian Beef
    • And many more…
    Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.

    Mastering the Art of Chinese Cooking

    By Eileen Yin-Fei Lo

    Brand: Chronicle Books LLC
    Hardcover (384 pages)

    Mastering the Art of Chinese Cooking
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    Product Description:
    This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

    Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking

    By Kian Lam Kho

    imusti
    Released: 2015-09-29
    Hardcover (368 pages)

    Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking
    List Price: $35.00*
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    • Random House USA Inc
    Product Description:
    Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine's fundamental techniques.
     
    Winner of the 2016 IACP Julia Child First Book Award

    Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques--such as pan-frying, oil steeping, and yin-yang frying--and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. 

    Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso's Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.

    The Key to Chinese Cooking

    By Irene Kuo

    Knopf
    Released: 1977-09-12
    Hardcover (532 pages)

    The Key to Chinese Cooking
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    Product Description:
    Illus. throughout. 6 1/8 x 9 1/4.

    Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

    By Katie Chin

    Tuttle Publishing
    Released: 2016-04-26
    Hardcover (160 pages)

    Katie Chin s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother s Kitchen
    List Price: $24.95*
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    Product Description:
    "Katie Chin has done us all a huge favor: she's provided us with recipes for so many of the Chinese dishes we always wanted to cook but have never had clear and easy instructions to prepare…Thank you Katie Chin!" —Martha Stewart

    Home chefs will enjoy preparing these Chinese home cooking-inspired dishes with this easy-to-follow Chinese cookbook.

    Author Katie Chin's love of cooking blossomed at an early age—watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants. Born in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom's passion and talent, and has become a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on. Katie is eager to share her mother's food legacy with you in this book—an homage to Leeann's mastery of all that Chinese cooking has to offer.

    This treasury of family recipes includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she herself learned from her mother in China. Some dishes reflect Leeann's Chinese-American childhood or are recipes which Katie and Leeann developed while together. Others are creations that Katie has developed more recently. Woven throughout the book are fond memories and anecdotes from Katie's childhood, always involving cooking and eating with her mom.

    Katie Chin's Everyday Chinese Cooking is a celebration of Leeann Chin's amazing mastery of the complete array of flavors and techniques in Chinese cuisine, and her unique ability to make them accessible to Westerners. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home.

    Favorite Chinese recipes include:
    • Firecracker Shrimp
    • Mu Shu Pork
    • Peking Duck Summer Rolls
    • General Tso's Chicken
    • Tangerine Beef
    • Hoisin Lacquered Ribs
    • Tea-Smoked Sea Bass
    • Banana Wontons
    • Five Spice Chocolate Cake
    • And many more…

    Let yourself be inspired by the exquisite flavors of Leeann and Katie Chin's signature Chinese cuisine!

    Chinese Takeout Cookbook: Your Favorites Chinese Takeout Recipes To Make At Home (Takeout Cookbooks Book) (Volume 1)

    By April Kelsey

    CreateSpace Independent Publishing Platform
    Paperback (114 pages)

    Chinese Takeout Cookbook: Your Favorites Chinese Takeout Recipes To Make At Home (Takeout Cookbooks Book) (Volume 1)
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    Product Description:
    Chinese Takeout Cookbook : Your Favorites 50 Chinese Takeout Recipes To Make At Home ( Including BONUS : 25 Chicken Recipes - 3 Step or Less ) Chinese food is one of the most popular cuisines in the world. Chinese takeout restaurants can be found everywhere on the planet. All major cities have their Chinatown, and more and more supermarkets carry Asian ingredients, making it easier to cook authentic Chinese dishes. it be amazing to make your favorites Chinese dish a home? Chinese cooking involves fresh ingredients, mixing delicate flavors and spices, and cooking techniques that are specific this cuisine. Learning to make your favorite Chinese takeout dish is easier than you might think. With the right ingredients, great recipes and step-by-step instructions, it can’t be easier than that. And that is what you will find in Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home! No need to order anymore, just gather your ingredients and cooking tools, and start cooking! Inside find: Scroll back up and click the BUY NOW button at the top right side of this page for an immediate download!

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites

    By Naomi Imatome-Yun

    Rockridge Press
    Paperback (150 pages)

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
    List Price: $17.99*
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    Product Description:
    All the Recipes You Need to Enjoy Comforting Chinese Food at Home

    Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

    The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:
    • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton 
    • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies 
    • Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) 
    • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat 
    If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

    Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

    Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home (Takeout Cookbooks) (Volume 1)

    By Lina Chang

    CreateSpace Independent Publishing Platform
    Paperback (136 pages)

    Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home (Takeout Cookbooks) (Volume 1)
    List Price: $7.59*
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    Product Description:

    Prepare your favorite Chinese takeout recipes at home!

    ***BLACK AND WHITE EDITION***

    Chinese food is one of the most popular cuisines in the world. Chinese takeout restaurants can be found everywhere on the planet. All major cities have their Chinatown, and more and more supermarkets carry Asian ingredients, making it easier to cook authentic Chinese dishes. When we get a craving for Chicken General Tso or Kung Pao Shrimp, we are just a phone call away. But wouldn’t it be amazing to make your favorites a home? Chinese cooking involves fresh ingredients, mixing delicate flavors and spices, and cooking techniques that are specific this cuisine. Learning to make your favorite Chinese takeout dish is easier than you might think. With the right ingredients, great recipes and step-by-step instructions, it can’t be easier than that. And that is what you will find in Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home! No need to order anymore, just gather your ingredients and cooking tools, and start cooking!



    Inside find:

    • Cooking tips for preparing delicious Chinese take-out dish
    • Ingredients used in Chinese food cooking
    • Cooking methods used to prepare Chinese meals
    • Cooking tools needed to prepare Chinese food
    • Mouth-watering appetizers like the Garlic Spareribs or the Classic Egg rolls
    • Traditional Chinese soups like the Wonton soup or the Hot and Sour Soup
    • Satisfying noodles and rice dishes like the Pork Chow Mein or the Yang Chow Fried Rice
    • Luscious pork recipes like the Shanghai Pork Chops or Moo Shu Pork
    • Favorite Beef recipes like the Beef and Broccoli or the Chinese Pepper Steak
    • Easy to prepare chicken and duck recipes like the Kung Pao Chicken or the Crispy Duck and Pancakes
    • Delightful fish and seafood meals like the Fish in Black Bean Sauce or the Shanghai Shrimp Stir-fry
    • Healthy vegetarian recipes like the Chinese Mixed Vegetables or the Salt and Pepper Tofu
    • Desserts including two classic Fortune cookies or the Mango Pudding.



    Please note that for this edition of Chinese Takeout Recipes, all images are in BLACK and WHITE

    Let's start cooking! Scroll back up and order your copy today!

    Best Chinese Take-out Recipes from Mama Li's Kitchen

    By Sarah Spencer

    The Cookbook Publisher
    Released: 2015-03-09
    Kindle Edition (148 pages)

    Best Chinese Take-out Recipes from Mama Li s Kitchen
     
    Product Description:

    Prepare delicious Chinese take-out food with Mama Li’s best secret recipes! From Mama Li’s Kitchen to yours.



    The beauty of Chinese cuisine lies in its simplicity. With a few ingredients rightfully chosen and flavorful spices, you can create the most amazing fresh meals in no time. You don’t need to be an exceptional cook or have an immense pantry to enjoy your favorite takeout dishes fresh from your own kitchen. With a few simple ingredients, a couple of tools, and the desire to make your own Chinese takeout cuisine, you can soon be crafting these dishes for yourself.

    It has become a tradition in our family to cook like Mama Li. In this book, you will find a collection of her best Chinese take-out recipes from her restaurant.

    Mama Li showed me everything I know about cooking Asian foods. One of the warmest memories I have from Mama Li was the patience she showed toward me when she hired me to assist in her restaurant’s kitchen. She would carefully explain and show me how to choose the right ingredients at the market, handle the knife and chop quickly the fresh produces, prepare the secret sauce with just the right amount of spices and ingredients, stir-fry with the most amazing pan in my kitchen, the wok, how to use a bamboo steamer and so much more. I learned so much for those two wonderful years working for Mama Li. Since, then I have continued cooking like Mama Li showed me while adapting the recipes to my own family’s preferences.

    In this book, you will find everything you need to know about making at home delicious Chinese take-out dishes including:



    •Appetizing take-out soups like Traditional Hot and Sour Soup.
    •Classic take-out appetizers like the Traditional Pork Egg Rolls and Shrimp Toasts.
    •Vegetable to Go like Eggplant in garlic Sauce.
    •Memorable rice and noodle dishes like the Yang Chow Fried Rice or Chicken Lo Mein.
    •Chinese chicken and pork masterpieces like General Tso’s Chicken or the Twice Cooked Pork.
    •Beef take-out favourite recipes like Szechwan Beef or Kung Pao Beef
    •Memorable seafood dishes like Mu Shu Shrimp
    •Mama Li specialities such as the Orange beef or Lake Tung Ting Shrimp
    •And even desserts including the famous Fortune Cookies

    So let’s get cooking! Roll back up and grab your copy today!




     
     


     
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