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Chinese Cooking For Dummies
     

Chinese Cooking For Dummies

4.5 7
by Martin Yan, Linda Ingroia (Editor)
 

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Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling

Overview

Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy!

The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:

  • Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking
  • Choose and season a wok, select a chef’s knife, plus other basic tools of the trade
  • Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more
  • Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying

And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:

  • Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast
  • Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce
  • Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken
  • Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb

Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!

Product Details

ISBN-13:
9780764552472
Publisher:
Wiley
Publication date:
01/28/2000
Series:
For Dummies Series
Pages:
360
Sales rank:
341,070
Product dimensions:
7.30(w) x 9.20(h) x 0.80(d)

Related Subjects

Meet the Author

Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.

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Chinese Cooking For Dummies 4.6 out of 5 based on 0 ratings. 7 reviews.
Anonymous More than 1 year ago
The info, instructions, tips, and recipes have been very helpful! Nothing too complicated or intimidating, which I appreciated* From what I can tell, the recipes seem very close to authentic Chinese recipes, not all "Americanized" or watered down* I have many of Martin's cookbooks, and I love them all! I highly reccommend this one, for sure!
Guest More than 1 year ago
I was afraid of chinese cooking until I found this book. In true 'For Dummies' fashion it explains chinese cooking so clearly that anyone who wants to learn it will have success. The recipes and instructions are easy to follow. It is an excellent beginning that will give the cook the confidence to try other chinese cookbook authors.
AvidReaderSometimes More than 1 year ago
This cookbook is written by a chef. Contains a lot of recipes with inside tips and hints that only a chef would know but relatively little theory with some cultural aspects. It could've benefited by having a coauthor, such as a food writer. In addition, another positive aspect about this book is that Chef Yan points out possible modifications and substitutions on the foods for those of us that does not live near a major Chinese population center (which is most of us) where they sell those fresh produce, fish, seafood, poultry and meat that are undeniably Chinese.
Anonymous More than 1 year ago
Yummy
Anonymous More than 1 year ago
Really good food
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I want to know if this is authentic pure chines food not the american fast food takeout. ( i do love sun dinesty) i want to learn to cook a new style.