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Learn to COOK - Potsticker Chronicles: America's Favorite Chinese Recipes
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List Price: $27.50
Our Price: $1.88
Your Save: $ 25.62 ( 93% )
Availability: Usually ships in 24 hours
Manufacturer: Wiley
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5951
EAN: 9780471250289
ISBN: 0471250287
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 284
Publication Date: 2004-02-06
Publisher: Wiley
Studio: Wiley
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Editorial Reviews:
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Explore the culinary riches of China . . .
in this enchanting cookbook and memoir by celebrated chef and cooking instructor Stuart Chang Berman.
Heartwarming and authentic, this beautifully produced collection of classic Chinese recipes and enchanting personal stories guides you on an enticing journey to explore one of the world's most popular cuisines.
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Spotlight customer reviews:
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Customer Rating:
Summary: How you want Chinese food to taste!
Comment: I don't know about you but I've tried to cook chinese dinner kits and use little sauce mixes and even some bottled sauces but I could never get that Chinese restaurant taste. There was always something missing. UNTIL I got this book. I am cooking Chinese at least once a week and it is sooooo good. The brown sauce, garlic sauce, etc can be made with anything and you'll feel like you're eating at a chinese restaurant but better! I usually make a large batch of sauce and freeze it in small batches, then I can make a really quick dinner. The orange beef is amazing, and don't worry about frying everything. I tried the orange beef with simply browning the meet directly in the wok with just a little oil and it tasted just as good if not a little better that way. It also takes a lot less time. I love trying new stuff out of the cookbook. The side stories and background information is really interesting to read. All of the recipes have a backstory and special meaning to the author. This is easily my favorite cookbook!
Customer Rating:
Summary: Fabulous and Delicious Cooking
Comment: I LOVE THIS BOOK... not only are the recipes marvelous, the stories Berman adds to particular recipes make the reader feel like they truly are cooking authentic chinese food. The recipes are simple and easy and loads of fun to cook!!
Customer Rating:
Summary: oil-reduced method for this book
Comment: The reviewers' problems with the book seem to be around the use of 2 cups of oil in every recipe. I have not read the book, but the technique of first frying in a large quantity of oil before stir-frying is called "velveting," and it produces marvelous texture and flavor. The same result may be achieved by using water in place of oil.(Thank you Barbara Tropp; may you rest in piece.) Simply drop the marinated meat in a pot of boiling water for a few seconds, drain and proceed with the stir-fry. It's the heat you are after - it sets the marinade and the proteins so juices are locked in during the stir-fry. The result is incomperably succulent, tender and flavorful meat. Try!
Customer Rating:
Summary: Pretty Awesome!!!
Comment: I love chinese food! Never could make it right though and nothing ever tasted like I got in the restaurants. Most chinese cookbooks seemed to miss the mark where it came to replicating the restaurant type food. I gave up on chinese food altogether for over 10 years.
I bought this on a whim this last winter and couldn't believe how good this stuff was. For me, it cracked the nut on restaurant style chinese cooking. This stuff is so freaking easy and the same ingredients in varying quantities are used throughout the book. You DO NOT have to have an extensive pantry to make this stuff and it is as tasty as anything you will ever order in a restaurant.
As a matter of policy and courtesy, I usually don't say anything about another review but there is one here that talks about having to use two cups of oil everytime you make something and how it isn't all that practicle. The person is right, for a lot of recipes the books tells you to have 2 cups of oil to cook your meat but you don't have to. I just sautee mine when I'm not in the mood to go all out or just use my deep fat frying and just reuse the oil like I normally would for anything else. It's not that big of a deal.
The sauces in this book are worth the price on their own and you won't be sorry.
Customer Rating: 
Summary: not practical for home use.
Comment: Just a bit of a warning. Everything and i do mean everything in this book requires two cups of oil to fry the meat, poultry or what ever your cooking. It's definantly not an option for a healthy eater. Not to mention that using two cups of oil everytime you fix something could be a little expensive. I also purchased "Breath of a Wok" at the same time as this book and i highly recommend it instead.
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