Thousand Recipe Chinese Cookbook by Gloria Bley Miller, Earl Thollander |, Paperback | Barnes & Noble
Thousand Recipe Chinese Cookbook

Thousand Recipe Chinese Cookbook

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by Gloria Bley Miller, Earl Thollander
     
 

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An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every level.

Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into

Overview

An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every level.

Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into concise and easy-to-follow directions that will enable any cook to produce dishes that please the eye, delight the palate, and suit the budget.

With verve and wit, Miller tells you how to prepare everything from egg drop soup and drunken pork to sizzling rice and delicate wontons. There are 150 recipes for chicken alone, plus dozens of variations on pork dishes, vegetables, and noodles, as well as other Chinese favorites. Using Miller's recipes, ordinary meat and seafood become delicacies, while vegetables retain their color and texture. And Miller's delicious recipes are splendidly high in nutrients and low in calories.

The Thousand Recipe Chinese Cookbook contains everything the cook needs to know about Chinese cooking, including how to:

-Use special Chinese cooking techniques such as steaming and stir-frying

-Create unique seasonings and sauces

-Substitute hard-to-find ingredients with those available in any supermarket

-Plan menus suited to every time constraint, budget, and occasion

The classic Chinese cookbook, this is the only book you'll ever need to master one of the world's greatest and most versatile cuisines.

Editorial Reviews

From the Publisher
Craig Claiborne The New York Times A labor of love...Should be treasured by anyone with a serious interest in the Chinese cuisine.

Mark Bittman The New York Times Stands the test of time...still the best guide to Chinese cooking for those with little or no experience.

The Washington Post Gives enormous amounts of information absolutely not available elsewhere. Far and away the best.

The Wall Street Journal This is the best and most comprehensive Chinese cookbook yet published in America.

Product Details

ISBN-13:
9780671509934
Publisher:
Touchstone
Publication date:
11/28/1984
Edition description:
First Fireside Edition
Pages:
944
Sales rank:
415,047
Product dimensions:
7.20(w) x 9.10(h) x 2.00(d)

Related Subjects

Meet the Author

Gloria Bley Miller is a professional writer with a varied background in education and the fine arts. Unable to find a complete basic Chinese cookbook, she began to pursue the knowledge of Chinese cooking on her own, haunting Chinese grocery stores, eating in all kinds of Chinese restaurants both at home and abroad, comparing notes with Chinese friends, and, most important, constantly cooking and experimenting in her own kitchen. This cookbook is the result. Miller lives in New York with her husband, a sculptor.

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Thousand Recipe Chinese Cookbook 5 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
My family has been using this book for over 25 years and refer to it often. Such simple recipes as Master Sauce, Braised Star Anise Beef as well as many others are favorites and prepared often. If you like Chinese cooking this book is a must have!!!!!
Anonymous More than 1 year ago
As the chefs and home cooks who brought Cantonese cooking to the United States many years ago are passing on, this cookbook is one of the very few to  record the recipes for this style of Chinese cooking. Nowadays, the food called "Cantonese" is a mixture of Southeast Asian, Northern Chinese, and very little of the "old-fashioned Cantonese" style. I suppose one can still get the "real thing" in Hong Kong or even San Francisco and New York's Chinatown, but I wouldn't bank on it. So, get this cookbook while you can. Oddly, this book is written by a non-chinese, but don't let that stop you. She got it right from the very firs page and all my relatives who read it attest to it's accuracy and authenticity.  e j wong
Anonymous More than 1 year ago