Chinese Cookery
by Michele Morris, Rose Cheng
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Book Summary Information
Author: Michele Morris, Rose ChengPhotographer: George deGennaro
Edition: Mass Market Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1987-01-01
ISBN: 0895860880
Number of pages: 192
Publisher: HP Books
Book Reviews of Chinese Cookery
Book Review: Okay for North American palates and expectations
Summary: 3 Stars
The book covers what North Americans expect from a fairly complete Chinese cookbook, and includes all of those recipes in one place. The author was taught by famous chefs, according to the bio.
Would I, as an Asian familiar with really good Chinese Cuisine, consider this my go-to book? No. It may be that my Chinese cookbook library is incomplete without this volume, but for now, I am making do with the Library's copy. The deluxe Fried Rice recipe commented on by other reviewers does look good, though.
There are fun collections of Chinese restaurant recipes by Chef Chu, who claims to serve 800 diners daily in the San Francisco metropolitan area, Cecilia Chiang who owned the famous The Mandarin restaurant in San Francisco, Sylvia Wu who presided over Los Angeles Chinese cuinese foodies, and Michael Tong's book Shun Lee, named after his famous eateries in Manhattan. The bi-lingual Wei-Chuan Chinese Cuisine Volume 2, which comes out of Asia, is also quite good. The 5th Edition I have, printed in 1982 or 1983, has 55 pages of vegetable garnishes, and around 100 recipes with all the variations of ingredients for a particular seasoning. For instance, Tea Smoked Duck comes with the Tea Smoked Chicken variation, not as two recipes. Photos of key points in production as well as the finished dish.
Popo's Kitchen, by June Tong, which was the cookbook for the 100th Anniversary of Chinese immigration to Hawaii, has a fabulous collection of Chinese recipes for the dishes the Hawaii Chinese, and those who dined with them, loved over the years. Popo's Kitchen has no photos, and is a spiral bound fairly flimsy book, but the recipes in it are very very good. Fortunately, it is in re-print now, as it was impossible to get a copy for a long time. It is the go-to book for Asian matriarchs in Hawaii. Divine enough to serve to fancy company in gorgeous settings, but simple and easy enough to serve daily to the family.
I also have Barbara Tropp's Chinese cookbooks, which are both extremely extensive, as well as the famous books by Grace Young, Yan Kit So, Irene Kuo, Mai Leung, Eilenn Yin Fei Lo, Chinese regional cuisine classics, and even Joyce and Helen Chen from Boston. I have to say one thing about the Chens in Boston. I appreciated their tip that sometimes western pasta noodles may be an adequate substitute for Chinese noodles, when going to Chinatown or making your own is inconvenient. My first thought was YUCK! But, I like to eat organic, and Costco brings in organic whole wheat spaghetti from Tuscany, which is not that great as spaghetti, but which is pretty decent as an asian noodle. This last New Year, I served it up as Toshi Koshi Soba, and got rave reviews. I have served it as Chinese noodles at dinners and banquets and get rave reviews every time. At one banquet, it was the only thing to run out. ( I cook it a bit beyond al dente (with salted water) when serving it as an Asian noodle, then pour in the seasoning or sauce over the noodles after draining the water, and heat it through to integrate the seasoning into the noodles.) My latest acquisition is Grace Young's Stir-Frying to the Edge of the Sky, which has recipes to die for--contemporary yet eternal.
Summary of Chinese Cookery
These authentic Chinese recipes feature the best of Mandarin, Cantonese, Szechuan and Shanghai cuisines--from elegant Eight Treasure Duckling to easy, budget-wise Pork with Broccoli or Egg Fu Yung. Full-color photographs.Chinese Books
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