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| Classic Chinese Cuisine | 
 enlarge | Author: Nina Simonds
Creator: Alan Richardson
Publisher: Houghton Mifflin
Category: Book
List Price: $21.00
Buy New: $15.99
You Save: $5.01 (24%)
New (2) Used (5) from $15.99
Avg. Customer Rating:  5 reviews
Sales Rank: 2260206
Media: Paperback
Edition: Rev Upd
Number Of Items: 1
Pages: 399
Shipping Weight (lbs): 2.4
Dimensions (in): 10.7 x 8.4 x 1
ISBN: 0395986753
Dewey Decimal Number: 641
UPC: 046442986755
EAN: 9780395986752
ASIN: 0395986753
Publication Date: February 1, 1999
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 Very authentic flavors March 14, 2004
4 out of 4 found this review helpful
I've made many dishes from this book, including:
Red-Cooked Tofu
Stir-Fried Broccoli in Oyster Sauce
Sweet & Sour Fish with Pine Nuts
Cantonese-Style Roasted Duck
Steamed Chicken with Scallions
Home-Style Spareribs
Stir-Fried Beef with Snow Peas in Oyster Sauce
Buns with Red Bean Filling
I love this book because
a. flavor of each dish turned out great
b. instructions were easy to follow
c. ingredients were easy to obtain from local markets
If anything, I'd like to see more color photos of plate presentations.
EXCELLENT & Easy Recipes December 1, 2003
6 out of 6 found this review helpful
The recipes in this book are easy to follow & prepare. The results of my efforts in using this book were DELECIOUS! Our local carry-outs would not be happy to know that this book is out on the market. From our family alone they're loosing about $100 a month of business. The cooking is easy to do and doesn't take a large amount of skill, though you should take the time to prepare everything before starting to cook. Wok cooking moves at a steady pace. You need to have your ducks in a row before starting to cook. Prior to making your first dish, read the instructions and prepare the ingredients so the dish comes together well. After that, you'll know what to expect and everything should be smooth sailing from there on out. In the cooking, there are about 10 basic ingredients that are used for the sauces and marinades. Any Chinese grocery should have them. From there it's just the meats & veggies that you can mix & match according to your tastes. It's A LOT easier than you may think. Before you start, get a good Carbon Steel Wok & condition it well.
 Complicated recipes and few vegetarian dishes August 31, 2001
6 out of 26 found this review helpful
I have owned this cookbook for over a year and have yet to prepare a recipe from it. The recipes are extremely complicated, and while they may yield authentic flavors and dishes, the prohibitively long preparation time is one reason this cookbook has not been used in my kitchen.
The other reason is that the book contains almost no vegetarian recipes. Even the "vegetable dishes" section contains either dishes which contain meat, or require a meat broth.
For easier, more practical recipes, I'd recommend Nina's "A Spoonful of Ginger."
Excellent! Authentic chinese flavor using common ingredients October 19, 1999
34 out of 34 found this review helpful
I have tried a few recipes from this book including the sweet moon cake, curry turnovers, and steamed cake (MA LA GAU)...all turned out delicious. Even my mother told me to purchase this book (I originally borrowed it from the library) because she was so impressed! Considering that we are immigrants from Taiwan, we know good chinese food when we taste it and Ms. Simonds has great chinese food. She does not always use traditional methods or ingredients in her recipes...but the end result is always fabulous. Cannot say enough about this book!
Basic, but not boring. Accomodating & Practical April 5, 1999
19 out of 19 found this review helpful
By affording substitutions, Ms. Simonds' work has allowed me to enjoy chinese food despite being away from an asian market, or decent chinese restaurant. This book stands in marked contrast to many which fail to take into account the limited ingredients the person in a small town has to work with.
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