PDF Download , by Diana Kuan
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, by Diana Kuan
PDF Download , by Diana Kuan
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Product details
File Size: 23492 KB
Print Length: 208 pages
Publisher: Ballantine Books (December 11, 2012)
Publication Date: December 11, 2012
Sold by: Random House LLC
Language: English
ASIN: B008C84AZI
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#20,031 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I've only made a couple of recipes from this so far, but they've both been great! I'm also enjoying reading it (although it makes me hungry!).I want to give a special shout-out to the cold sesame noodles. I made them yesterday for some family that are gluten-free, so (since I couldn't find rice noodles), I used GF corn. They worked really well! The sesame sauce was light and flavorful, the vegetables gave a nice contrast to the noodles (a mandolin was helpful in julienning them finely), and it was a lovely lunch on a very hot and humid day, especially since it was mostly make-ahead.I'm a sucker for scallion pancakes, and these are yummy. ETA: However, the extra-flaky ones on Serious Eats are even better; I did a compare and contrast. If you're using the basic recipe: at least double the scallions, and use toasted sesame oil (or hot toasted sesame oil) for the oil involved.I am especially looking forward to trying the hot & sour soup. It's a personal favorite, especially when I have a cold or allergies, and this looks like a fine version. Also the moo shu!Now, despite what the book claims, a lot of the more esoteric ingredients- like the pancakes for moo shu (and no, flour tortillas are NOT the same!)- are not readily available in regular supermarkets. Some of them are not even available in our admittedly small, local Asian market. This is frustrating, because i'd love to try some recipes that include them! I wish the author had included mail-order sources for such.But- the recipes are very clear and well-written, and the pictures are lovely and can be quite helpful.The worst problem with making these dishes at home is... I still have to cook them! One of the charms of take-out is that one does not have to COOK it oneself!More ETA: I was not impressed by the kung pao chicken. I adore kung pao. This just lacked pretty much all heat. OK, our peppers were a bit old, but still- I would not want to BITE one! The flavors were lovely and made a really nice dish... but it wasn't anything like kung pao as i have known and loved it. If you make it, make sure yo adjust the heat; and probably double the amount of peanuts and scallions- or even more with the scallions. Or add sweet pepper. (I do not suggest celery because I hate it, but it's a classic American/chinese component.) Another crunchy thing might be good, like water chestnuts, diced.I do think this is a good cookbook. However, it looks to me like knowing a bit about diaspora-chinese cooking will be a help in adapting these recipes to approach what you want.
A native NYC resident, I fought my innate skepticism and trusted in the sheer number of positive reviews (hoping that most were not from lands without actual Chinese restaurants). I was not disappointed. The first recipe I tried was barbecued spareribs -- WOW. Just what I had hoped for -- real takeout style Chinese food! Look forward to trying General Tso's chicken next!
I chose this book for its simplicity. I started with hot and sour soup, (I had not tried recipes like this before ) from the vegetable stock recipe. Excellent results!Straightforward instructions on prep, cooking and technique withclear explanation of the ingredients and what made the soup more hot or sour, and I felt I mastered the recipe. Note; serving size, number of servings are not included with each recipe.
The problem with most cookbooks, ethnic or otherwise is that they're typically written with such complexity that to follow the recipe can be daunting. Diana Kuan takes recipes to the simplest level, no extraneous info, getting right to what's needed to make good Chinese food. She also makes suggestions, when appropriate for substitute ingredients, as not everyone lives near a Asian market. A great addition to any cookbook library.
This is a great book with a wonderful, variety of dishes, including deserts. The instructions and equipment explanations are clear and complete. As for the extensive pantry and equipment lists…start with several favorites with similar ingredients and go on from there instead of purchasing everything at once.
This IS by far the best cookbook I've ever bought myself! At first I was somewhat hesitated, but then, it was just easy. I was tired of ordering takeout and throwing money out the window; plus ordering takeout is not healthy! My favorites recipes that I've actually done are: Kung Pao Chicken, General Tso's and Yang Chow Fried Rice!!!The best investment of a cookbook ever hands down! If you love Chinese takeout just as much as I do, then this book is for you!!!
This book is fantastic! Growing up on the east coast, my boyfriend and I are used to good chinese takeout. Since moving to Colorado, we have tried many, many places and they are all terrible. I bought this as a gift for my boyfriend and it has changed my cooking world! I have made so many recipes from this book and everyone has turned out great.. the cold sesame noodles, crab rangoon, vegetable dumplings, hoisin chicken wings, Sichuan cucumber salad, kung pao chicken, general tso's chicken, stir-fried sesame chicken, orange chicken, pineapple chicken, beef w/broccoli, sweet and sour pork, stir-fried asparagus tip.... YUMMMMM! The recipes are easy, accurate, and delicious. This has become my favorite cookbook to give as a gift.
This is all about the Chinese food that Americans love. Great explanations of ingredients, and substitutions for some Asian ingredients. Bought this in kindle version, bc it was offered in BookBub and sounded like something the family would enjoy eating (the kids love Panda). Now i want a paperback version, as it would be easier to use in the kitchen w/ messy hands.
I just live Chinese takeout. These recipes are right up my alley. Already did sweet and sour pork, fantastic. Will be doing more.
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