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The Key to Chinese Cooking, by Irene Kuo
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Illus. throughout. 6 1/8 x 9 1/4.
- Sales Rank: #342065 in Books
- Published on: 1977-09-12
- Released on: 1977-09-12
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.75" h x 7.25" w x 1.75" l,
- Binding: Hardcover
- 532 pages
Most helpful customer reviews
36 of 36 people found the following review helpful.
Not just the best Chinese cookbook. One of the best cookbooks ever.
By Esther Schindler
I've had The Key to Chinese Cooking for 27 years; it was one of the first 5 cookbooks in my collection. I now own somewhere around 300 cookbooks, but this is still among the best.
Kuo got everything right. In an era when no one had heard of dim sum or regional Chinese cuisine, she included long sections about ingredients, techniques (including improvisations when you lack authentic equipment), and cooking styles. Every technique introduced includes introductory recipes, such as steamed lemon chicken in the steaming section. There are also lots and LOTS of recipes for every conceivable category, and it probably goes without saying that they're uniformly excellent. The book falls open to spicy pork with peanuts; hot and sour soup; tangerine peel chicken; shrimp fried rice.
But what sets this apart is the writing and instructional style. Kuo has become my touchstone for friendly, technical writing. She knows the reader hasn't deep-fried a duck before, so she gives careful detailed steps that somehow manage to both reassure you and keep you moving. It's never too much information, making you feel as though a task is daunting. I was lucky to find this book when I still a cooking beginner, because I credit the author with making me unafraid to try new recipes and techniques.
My only criticism is that her estimates of serving portions are unreliable. Sometimes she'll say that a recipe serves 4, when served with rice, and we get just a meal for two. That's the case for one of our favorites, chicken in black bean sauce. (I must have a dozen such recipes. This is the one I use.)
Overall though - this is one of my favorite cookbooks. Highly recommended.
30 of 30 people found the following review helpful.
I taught a Chinese friend - in China - to cook with this book
By Laura Jo L
I lived in China eleven years; studied Chinese there and taught English. I love cooking and love Chinese food, but was dismayed that after years of attempting to copy my friends' cooking there, the results were barely remotely the same. (They don't use measuring spoons there, and few of my friends had a gift of teaching.) Finally I remembered this cookbook that my mother fell in love with and had given as a gift to each of her daughters, and on a trip home for the summer, dug mine out of my attic boxes, and brought it back to China so I could learn to cook!
Result: I did, and my friends there finally began to enjoy and even compliment my Chinese cooking. And one friend whose mother never taught her to cook learned staying weekends at my apartment, reading the cookbook (she was an English major), and then following the clear directions. I gave her a copy for her wedding present. She is now a good cook, too!
The thing of the book is, Irene Kuo is a gifted teacher, and a very good writer to boot. If you like cookbooks, you could read this one just for sheer enjoyment. She presents, then totally demystifies key concepts that I had suspected I was missing but couldn't guess at. She gives you confidence. And yes, the recipes are very authentic, though they don't cover every region's cooking. It's so helpful that she lists the ingredients with their Chinese names, though in China these names can vary a tiny bit regionally, and so I'm thinking they may in the States, too (I still live abroad.)
35 of 36 people found the following review helpful.
This is the best chinese cookbook you will ever see.
By A Customer
My husband is from China, he tells me I cook like his mother now. The copy I have is old and broken I've used it so much. I was hoping to get another copy. It's a great cookbook. Cooking techniques and recipes are explained in depth. There is also a glossary of ingredients so you can figure out what something is and where to buy it.
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