Basic Cantonese Cooking

by James Rollband

Book Overview

This is a basic Chinese cookbook for those who would like to cook Chinese dishes but have no experience. The author gives instructions on utensils, food, & preparation that are clear & simple & yet the results are excellent.

• Format: Paperback
• Language: English
• ISBN: 1880188457
• ISBN13: 9781880188453
• Release Date: January 1997
• Publisher: Bess Press
• Length: 223 Pages
• Weight: 0.70 lbs.
• Dimensions: 0.6" x 5.5" x 8.5"

Customer Reviews

Egg Drop Soup

I feel so fortunate to own a copy of this useful book. I refer to it often! It's a must have for anyone who wants to try their hand at creating Chinese at home but doesn't find joy in toiling over a hot stove! Every recipie is simplified and so easy to follow. This is off the record, but even as a teenager, the author, who happens to be my cousin had a THING for teaching Chineese Cookery. His recipie for eggdrop soup couldn't be any easier. To a can of Campbells Chicken Noodle Soup, add a few slices of onion. When the soup is boiling ..."drop" in an egg stirring briskly with a whisk (or fork) followed by a few shakes of Soy Sauce. Voila. Kudos Jimmy from Cousin Gwen! reachgwenneville@yahoo.com

Great introduction to Cantonese cooking

This is a simple, easy-to-read book of recipes. The author makes cooking chinese food at home a breeze! If you love asian cooking, and are sick of ordering in, try these recipes. I have made about 6 dishes including Shrimp in Lobster Sauce and Spring Rolls, and I was surprised how well they turned out. I reccommend this book to anyone who loves cooking with a wok.