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Learn to COOK - The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series)
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List Price: $14.95
Our Price: $10.17
Your Save: $ 4.78 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Adams Media
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.5951
EAN: 9781580629546
ISBN: 1580629547
Label: Adams Media
Manufacturer: Adams Media
Number Of Items: 1
Number Of Pages: 320
Publication Date: 2003-09-01
Publisher: Adams Media
Studio: Adams Media
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Editorial Reviews:
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From Wonton soup to Sweet and Sour Chicken, 300 succulent recipes from the Far East.
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Spotlight customer reviews:
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Customer Rating:
Summary: Surprisingly good
Comment: I picked this up from the library thinking to use it as a starter cookbook before moving on to a better one. It turns out that I really like it. I was a bit intimidated by Chinese cooking but the organization and layout of this book made everything so very easy. I looked at a few other books but finally decided to buy this one.
Customer Rating:
Summary: Wonderful Cookbook!
Comment: I highly recommend this Chinese cookbook. I don't know if I just lucked out when selecting it, but I will tell you it was put together very well by Rhonda Lauret Parkinson. It is packed full of recipes we have all heard of and feasted on at the tastiest restaurants. For example, I became really excited to learn how to make Honey Walnut Prawns, a dish that my husband and I really enjoyed at our favorite chinese restaurant in an area we long since relocated from. We hadn't been able to find a restaurant that served them since then--not until very recently. And I have to say, hands down, the recipe in the book is far better than the dish we had in Seattle. Also, I love all the tips she gives because I find them extremely helpful.
Customer Rating: 
Summary: Has All the Good Recipes
Comment: The thing about this book that distinguishes it from other Chinese cookbooks, is that is had ALL the recipes I was looking for (e.g., black bean sauce for noodles, Dan Dan, Singapore noodles, sweet and sour shrimp, etc). The only downside is that the author decided to make some of the dishes lighter (e.g., not having the shrimps dipped in batter and fried for the sweet & sour shrimp) - which I think should go into a different kind of book than a general Chinese recipe book as this. However, to me that is something that can easily be corrected without exercising too much imagination.
I've flipped through many Chinese cookbooks, and this is the only one that I've bought.
Customer Rating:
Summary: Simple but easy cooking
Comment: This book is pretty good for beginners like me ..it's so informative on the cultures and what to do but ..there's no illustration of the food itself how it would look like when it's done...so basically having to guess what it looks like ,however it definately teaches me how to make the food from dim sum but and it's pretty simple and easy but the ingredients are sort of hard to get ...in all like i said it's a good book .
Customer Rating:
Summary: Deliver expertly prepared and palate pleasing Chinese fare
Comment: In The Everything Chinese Cookbook, Chinese cuisine expert Rhonda Lauret Parkinson has developed a truly "user friendly" specialty cookbook which is ideal for the novice kitchen cook wanting to prepare and serve traditional Chinese dishes as part of a family dining experience. With an informed and informative introductory chapter on getting started with respect to Chinese cooking, individual chapters are devoted to dipping sauces, appetizers, soups and salads, rice and noodles, beef dishes, pork entrees, chicken and other poultry, tofu and eggs, fish and other seafood, Chinese vegetables; desserts and snacks. An ideal introduction into the kitchen mechanics of preparing popular Chinese dishes, The Everything Chinese Cookbook is further enhanced with two appendices: "Putting It All Together" and "Glossary of Asian Ingredient". The Everything Chinese Cookbook will take even the most amateur kitchen cook and show how to deliver expertly prepared and palate pleasing Chinese fare for ordinary daily dining or those special celebratory dinners with a true Chinese flair and expertise.
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