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Learn to COOK - Chinese Cooking Made Easy: With Simple Sauces and Dressings (Wei-chuans cookbook)
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List Price: $15.95
Our Price: $13.01
Your Save: $ 2.94 ( 18% )
Availability: Usually ships in 24 hours
Manufacturer: Wei-Chuan Publishing
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
Format: Bargain Price
Label: Wei-Chuan Publishing
Manufacturer: Wei-Chuan Publishing
Number Of Items: 1
Number Of Pages: 96
Publication Date: 1991-11
Publisher: Wei-Chuan Publishing
Studio: Wei-Chuan Publishing
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Editorial Reviews:
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Mr. Mu-Tsun Lee shares his over twenty-year expertise as a teacher of culinary arts and famed restaurateur in Japan, Taiwan, and the United States. This invaluable collection of Chinese classics is adaptable to American cooking utensils and appliances. With 150 appetizing and easy dishes and 50 versatile sauces and dressings, this is a blessing to time-strapped consumers with discriminating tastes. The recipes are easily adaptable to ingredients commonly found in your refrigerator and your local supermarket. Familiar family favorites grace weekday meals while your own imaginative creations enliven weekend treats.
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Spotlight customer reviews:
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Customer Rating:
Summary: Amateur cook
Comment: Excellent cook book...can create great Chinese dishes that I've had growing up and had in restaurants! Very easy instructions with color pictures too.
Customer Rating:
Summary: The Perfect Chinese Cookbook for Beginners
Comment: I was first introduced to this cookbook by my mother who had purchased a copy when it was first published. I remember spending one summer during high school and testing out half of the recipes within the book. It was great! My mother and father were delighted because they didn't have to cook and that the food came out delicious! The instructions within the cookbook are so simple and easy to follow, I had to purchase my own copy. Now that I'm at an intermediate level of cooking, I only refer to the book now for ideas on various sauces. The majority of the recipes are so versatile that you can substitute any meat or vegetable you'd like for each recipe.
Pros - beautiful photographs of each recipe and all recipes are simple and easy to follow.
Cons - none!
Customer Rating:
Summary: Great for beginners who want authentic Chinese dishes
Comment: I have the 1991 edition of this book and keep coming back to it over the years for new and fresh ideas. IMHO, pages 6 and 7 which give recipes for over a dozen basic Chinese sauces are worth the entire investment. Once you have a good sauce, you can improvise with what you have on hand in the pantry and fridge and garden. Yet I recommend you follow some recipes from start to finish per the book, as that gives you a feel for what Chinese cooking is all about. Then you can go from there.
The bilingual aspect and the unusual format (compared to Western cookbooks) takes a bit of getting used to, but is no real barrier. By using this format, the author has managed to squeeze a whole truckload of helpful information into a slim volume.
Customer Rating: 
Summary: The simple sauces are great
Comment: I've made extensive use of pages 6 through 9, which cover sauces, marinades, and salad dressings. I appreciate the way that many of the recipes that follow provide examples and variations on the sauces.
The flavors and results from the recipes in this cookbook are great, and the pictures and illustrations can be a big help to beginners. But, after some experimentation to figure out exactly how I prefer to make a black bean sauce and a spicy ketchup sauce, I haven't found myself going back to this cookbook much.
People looking for recipes for specific, common Chinese-American foods might get more use out of another Wei-Chuan cookbook, Chinese Cooking for Beginners, ISBN 0941676307. It covers Crispy Salad with Chicken (a.k.a. Chinese Chicken Salad), Chinese Roast Pork, Hot & Sour Soup, Beef with Broccoli in Oyster Sauce, Moo-Shu Pork, Sour & Hot Shrimp, Shrimp Foo Yung, Shau Mai, and Almond Jello, among many others.
Customer Rating:
Summary: A good starting point
Comment: The key to this cookbook is correct expectations. As mentioned, you won't find a recipe in here for General Tso Chicken, etc. What you will get is a basic introduction to how to make authentic tasting dishes by seeing how various sauces are made, etc. This provided a great starting point for me to be able to improvise all kinds of dishes, soups, etc.
If you are looking for a cookbook that will walk you step by step through Moo Goo Gai Pan and Moo Shu Pork, you probably want to look elsewhere.
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