No comments about Quick & Easy Chinese Cooking.

1 comments about The Best of Korean Cuisine.

1. I ordered this book as a Valentines present for myself, also to get in touch with my Korean side. (I'm half Korean) None of the recipes seemed at all familiar to the ones my mother made except the Barley tea. The format is confusing to me also. Everything is done per celebration versus chapters of entrees. I do appreciate some of the history and explanation of customs, but not enough to recommend this book to anyone.

No comments about El Masaje Drenaje Linfático Manual.

No comments about China, the beautiful cookbook =: Chung-kuo ming tsai chi chin chieh pen.

No comments about The Art of Chinese Cooking.

No comments about Jim Lee's Chinese Cook Book.

No comments about Chinese Seasons.

3 comments about The Art of the Chinese Cookery: Authentic and Healthful Recipes from My Cooking School.

1. This cookbook is for both the beginner and experienced cook and belongs on every cooks shelf. I have personally prepared every recipe in this cookbook and have thoroughly enjoyed eating every dish. I have lived in Asia and love authentic Chinese cooking. The recipes are very well written, precise and easy to follow. I have shared the recipes with friends to their delight and have learned enough about chinese cooking - food preparation, seasoning, cooking, presentation, etc. to successfully improvise on my own. I recommend this cookbook without reservations.



2. "The Art of the Chinese Cookery" is an excellent cookbook for anyone interested in Chinese cooking, from the novice to the advanced. Joan Shih has taken her original and authentic recipes taught in her cooking school and assembled them into a beautiful hardcover cookbook. The book is organized just like her successful cooking school of more than 20 years, starting with basic recipes that teach the techniques of proper cutting and wok cooking, and building up to the Gourmet III dishes that are great for entertaining. The recipes cover all area of Chinese cuisine, from the Cantonese dim sum and seafood, to the hot and spicy foods of Sichuan and Hunan, to the hearty food of Northern China. The recipes cover the American favorites like egg rolls and stir fries, as well as the elegant dinner-party dishes like tea smoked duck and steamed whole fish. Each recipe is clearly written and easy to follow, and Joan Shih provides nutritional content (calories, fat, etc.) for each dish. And because presentation is an important part of Chinese cuisine, there are color photographs of nearly each of the more than a hundred recipes.



3. The Art Of Chinese Cookery by Joan Shih is a simply gorgeous cookbook with illustrative section of color photographs; along five articulated cooking lessons with detailed preparation instructions for numerous traditional dishes of Chinese cuisine. Written and presented in a instructional-style ideally suited to train those new to creating sumptuous Chinese dishes, and covering Hunan cuisine, Vegetarian cuisine, Szechuan cuisine, and more, The Art Of Chinese Cookery is a splendid introductory guide for everything from Steam White Rice; Shredded Beef with Green Pepper; and Egg Drop Soup; to Sweet and Sour Pork; Fried Wontons; and Chicken with Cashew Nuts, and is very highly recommended for any kitchen cook seeking to add an expertise with ethnic Chinese dishes to their culinary repertory.

1 comments about Heart Smart Chinese Cooking.

1. This book has two faults, firstly it is not long enough, I would love to see an illustration of each dish (but then it would have to be rather large and expensive. The second fault, it doesn't acknowledge people on a VERY low sodium diet, but this fault is minor (they still work if you omit the salt and use salt reduced soy sauce) as these recipes are the first that I have encountered that are authentic Chinese (Asian), in that, there is attention to detail in the building of flavour, rather than a few dominant flavours thrown into a "Western" style dish. I highly recommend the stock recipes, they, especially the chicken stock, are worth the effort. do not be afraid to substitute vegetables according to availability. I expect these dishes to be become mainstays for my AngloAsian family who have a genetic disposition to high blood pressure. Thankyou Stephen Wong.

1 comments about Betty Crocker's Chinese Low-Fat Cooking (Betty Crocker Home Library).

1. This book is worth it for the Spicy Shredded Chicken alone. I've made it so often that my copy just naturally opens up to that page. Great photographs and a glossary of common ingredients. The book also gives the nutrition information for each recipe.