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.
|Product dimensions:||7.37(w) x 9.25(h) x 2.00(d)|
About 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.
Table of Contents
|The Chinese Diet||3|
|Food as Art: A Venerable Tradition||6|
|Chinese Cooking: The Spirit and the Essence||10|
|Regional Variations: The Schools of Cooking||14|
|Techniques of Chinese Cooking||28|
|Appetizers and Cold Dishes||103|
|Chicken and Other Poultry||303|
|Noodle and Rice Dishes||628|
|Egg Rolls and Wontons||689|
|Seasonings and Sauces||703|
|Firepot and Other Do-It-Yourself Cooking||766|
|Part 3||Supplementary Information|
|Preparing a Complete Meal||787|
|Serving a Chinese Meal||793|
|Setting a Chinese Table||799|
|Chopsticks and How to Use Them||802|
|Other Useful Information||820|
|Guide to Stir-Frying||833|
|Glossary of Chinese Ingredients||844|
|Mail Order Sources||891|
Most Helpful Customer Reviews
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
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!!!!!
This was a neat find. The recipes are more for beginners and those new to Chinese cooking. What I found really neat about the book is the extra chapters on serving a Chinese meal, serving a Chinese feast, how to use chopsticks and how to set a Chinese table. If for any reason you want to try to have an authintic Chinese meal, there is alot of information in here to work with-- all the way down to what type of dishes to use.