Classic Chinese Cuisine
by Nina Simonds
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Book Summary Information
Author: Nina SimondsEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-09-23
ISBN: 0618379657
Number of pages: 384
Publisher: Houghton Mifflin Harcourt
Book Reviews of Classic Chinese Cuisine
Book Review: Accessible technique, authentic flavor. Tofu has never tasted so good...
Summary: 5 Stars
While living in Beijing, I brought this as it was difficult to find Chinese cookbooks in English there. I've tried at least 20 recipes from this book, from dimsum cart favorites such as steamed barbecued pork buns, meat dumplings, pork ribs in black bean sauce, to family style meals such as northern cooked tofu, fish flash-cooked in scallion oil, shrimp balls, and mongolian barbecue...
This book allowed me to duplicate Chinese restaurant meals (the good restaurants) at home, using ingredients that are widely available anywhere there's a Chinatown. My home kitchen results were 100 times better than grocery take-out or street food stalls in Beijing. Some recipes took time, such as the yeast-raised steamed buns filled with barbecued pork, but the effort was worth it!
My family was not a big fan of tofu until I cooked the recipes in this book. "Northern Style Tofu was said to have been a favorite of Dowager Empress Tsu-Hsi in the 19th century," the author says. Now we know why!
Summary of Classic Chinese Cuisine
Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings and Dry-Cooked String Beans.
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