|
The Thousand Recipe Chinese Cookbook (平装)
by Gloria Bley Miller
| Category:
Chinese cooking, Cookbook, Original books |
| Market price: ¥ 248.00
MSL price:
¥ 228.00
[ Shop incentives ]
|
| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
It is still the best guide to Chinese cooking for those with little or no experience, standing the test of time. |
| If you want us to help you with the right titles you're looking for, or to make reading recommendations based on your needs, please contact our consultants. |
|
| |
AllReviews |
1 Total 1 pages 8 items |
|
|
Paula (MSL quote), USA
<2007-02-26 00:00>
Our family has used this book for Chinese cooking extensively since 1965. This is the most useful book on the market because it includes descriptions of all of the basic methods of Chinese cookery as well as complete information on buying and storing special ethnic ingredients. The recipes are simple to use and each method may be mastered in turn. If I had to choose one Chinese cookbook this would be it. In 1965, before everyone was cooking Chinese food, I went to a hardware store in New York's Chinatown to buy my basic equipment. I was carrying this book. The Chinese proprietor stopped me to say that he had just bought this book for his Americanized daughter so that she should not forget her heritage. He thought the book was that good. I do too. |
|
|
E. J. Wong (MSL quote), USA
<2007-02-26 00:00>
This was originally published in the early 70's, when I bought my first copy.As other reviewers have mentioned, my copy is stained from frequent use. I also purchased a copy for my parents, even though they prepared Chinese meals without recipes, they were reminded of other dishes and were impressed with the entire contents... the authenticity of methods and ingredients. I have given this wonderful book to many Chinese food enthusiasts and they also regard it as a sort of 'bible'. These recipes are what we eat at home! I give this collection my very highest recommendation.
|
|
|
A reader (MSL quote), USA
<2007-02-26 00:00>
This is the essential guide for anyone who wants to learn Chinese cuisine. I cannot think of any other book that is nearly as complete as this text is. Ms. Miller takes you through steaming rice to making Peking Duck. I'm buying this book for a friend, I've had my copy for years. My copy too (see review following) is spattered with soy sauce, and the margins are filled with notes. Her instructions have aided me in cooking Thai, Japanese, and Korean dishes, to name a few; since most of East Asia is within the Chinese sphere of influence. I've been a vegetarian since 1986, and though this cookbook uses meat, I rely on it as my guide. Now that I live in Taiwan, my friends are amazed at what a foreigner can cook! This book should not be missed by anyone, vegetarian or omnivore, who has an interest in Chinese and East Asian meals. Thanks Gloria! It's glorious!
|
|
|
James Hofstee (MSL quote), USA
<2007-02-26 00:00>
This is one of the most complete books about any cooking sytle I own. She not only has presented a wonderful book containing recipes. She has given you everything you need to learn chinese cooking, without the Americanized recipes. You find the best recipes here. A great foundation to learn and explorer the world of chinese cooking. A must have. Even my friends parents who grew up in asia love what I learned let me cook some of thier most loved dishes at family functions. Nothing is more enjoyable. Get this book and learn about the Art of Chinese cooking.
|
|
|
A reader (MSL quote), USA
<2007-02-26 00:00>
I can remember very clearly the evening I fell in love with Chinese cuisine.
I was about 6 years old and my father was graduating from law school. Our whole family gathered at a fancy Chinese restaurant in Columbus, Ohio, for a feast such as my young eyes had never seen before.
I was thrilled with the unusual dishes that arrived at our table in a steaming, colorful stream of aroma and artistry. I drank endless cups of hot, black tea loaded with sugar that I was allowed to pour myself(!) and watched with glee as wontons were heaped into my bowl and long, lacquered chopsticks were handed to me to attack my plate with... the main course for me was a beef and tomato delight that I can still smell... when I close my eyes and try...
Many years later, in 1984, I was overjoyed when the first wonderful printing of 'The 1000 Recipe Chinese Cookbook' took place. Finally, I had found a much-needed guide on how to capture the perfection of Chinese sauces, techniques, and menus with ease. Up to that time, all that seemed available were anemic, predictable books on the most basic of Chinese dishes (sweet & sour soup, etc.), and even then, the ingredients had been so 'westernized' that the resulting dishes never tasted quite right - just not authentic.
Until Gloria Miller authored her impressive cookbook, no one seemed to understand the real needs of a cook when preparing Chinese dishes. Gloria dispels the mystery and confusion surrounding this traditional cuisine and gives us very easy approaches to mastering simple techniques and using ordinary kitchen tools to achieve perfect results.
Gloria aims for delicious, distinctive results--whether you are a beginning cook, or a student of the culinary arts, your results will be the same, as were mine -magnificent!
This book is so much more than a volume of tremendous recipes - it is a Bible of Chinese cuisine, made visually excellent with Earl Tollander's illustrations. They add a charm that only pen and ink sketches can provide. You will also appreciate the concise organization of its contents; the recipes are separated from the books' second section about the background of the Chinese diet and its regional variations. Finally, just like a good meal ending with a great dessert, the third and last section covers supplementary information such as setting a Chinese table, stir-frying tips, Chinese teas, using chopsticks and much, much more.
The 1000 Recipe Chinese Cookbook is essential to all who love Chinese food and can do a little something in the kitchen. It would make a terrific housewarming or wedding gift - and it will never become outdated.
When you buy it, try the recipe on page 474 - 'Deep Fried Lobster and Vegetables.' It's my favorite! |
|
|
A reader (MSL quote), USA
<2007-02-26 00:00>
This cookbook was used by my parents for years and I finally bought one of my own. My family cooks oriental cuisine quite often and this book is an indispensable resource. At this moment in fact, I am buying another copy as a gift for my sister. I highly recommend it.
|
|
|
James Hofstee (MSL quote), USA
<2007-02-26 00:00>
This is one of the most complete books about any cooking sytle I own. She not only has presented a wonderful book containing recipes. She has given you everything you need to learn chinese cooking, without the Americanized recipes. You find the best recipes here. A great foundation to learn and explorer the world of chinese cooking. A must have. Even my friends parents who grew up in asia love what I learned let me cook some of thier most loved dishes at family functions. Nothing is more enjoyable. Get this book and learn about the Art of Chinese cooking.
|
|
|
lindenair (MSL quote), USA
<2007-02-26 00:00>
This is not a type of cookbook which you can just open, choose a recipe and start making it. If you tried that, you would probably feel confused and frustrated. This book reqires couple of hours of reading through and studying before actually using the recipes. However, once you understand its logic, it is wonderfuly simple to use. At first, many recipes look almost too simple; however, it surprised me that only couple of ingredients can produce quite complex, delicious, and satisfying tastes!
I have not cooked chinese food before and so I can't comment on how this books compares to other chinese cookbooks. However, since somebody mentioned that this book is not for beginners, I would like to say that I am not having any trouble with it and find it rather simple to follow. I would like to advise people who are new to cooking chinese cuisine, or just new to cooking, to relax and not worry about "right" and "exact" ingredients and special utensils - fear of all these unknowns kept me from trying to make different foods at home, but now after reading this book, I feel so much more confident in mixing different things, substituting, and using whatever I have... it doesn't have to be exact to the letter, and it still turns out fantastic. This book is really good about that: teaching you basics, giving you confidence, and guiding you in your development of knowledge and skill. |
|
|
|
1 Total 1 pages 8 items |
|
|
|
|
|
|
