Chinese Cookery Secrets

by Deh-Ta Hsiung

Book Overview

Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help readers successfully reproduce favourite meals at home - from a simple, single dish to an elaborate, grand feast. In... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0716020688
• ISBN13: 9780716020684
• Release Date: April 2001
• Publisher: Elliot Right Way Books
• Length: 192 Pages
• Weight: 0.40 lbs.

Customer Reviews

Good Book

This is a wonderful book. It has lots of details and very easy to follow. There may be a need to tweek some receipes to suit your pallate. I have read this book time and again and written personally to to thank the author. He was kind enough to respond. Indeed a lovely book !! I just wish it had the photo of each receipe. But what more can we expect from such a low priced book. Congratulations to Deh. Nader Alnajjar

The Book Lives Up to Its Title

This book does describe how Chinese food is made in many of America's restaurants. Unfortunately, making food this way AT HOME could be an ordeal unless one wishes to cook Chinese food day after day. Nonetheless, there are many bits of information that can be easily applied at home to make our attempts MORE like what we find in Chinese restaurants. Many of the recipes included are not the typical dishes found in Chinese buffet restaurants (at least in my region of the country), but some are,including twice-cooked pork and chicken with bamboo shoots and mushrooms. I would suggest using this book as a methodology and basics primer. You can then take other recipes, use the methodology, and add the ingredients almost always present in the recipes of this book (rice wine and the unique oriental soup stock, for example). Or, in other instances, you can almost guess the ingredients based on the patterns here!

Get it now!

This is an essential book - don't let the unknown author and the low price fool you.This book is the only book I've found to have the proper marinades. That is a good part of the battle of Chinese cooking.The book also contains the correct cutting instructions. If you are just starting out, or an advanced Chinese cook, you need this book on your shelf. The recipes are reliable and consistent. The technique that this teaches you is just as indispensible as La Methode!My only regret is that the publisher cheaped out on illustrations - a few good colour plates would be a welcome addition.

Turn your kitchen into a Chinese restaurant!

At last, here are recipes for some of our favorite dishes from every-day, non-gourmet Chinese restaurants! Among these are Lemon Chicken, Chicken Chow Mein, Sweet & Sour Pork, Kung-Pao Chicken, Twice-cooked Pork, and Hot & Sour Soup. You won't find every dish on your favorite restaurant's menu, but there are several good mainstays. On the down side, there are also some recipes for items I've never seen in a Chinese restaurant, like squid and lamb dishes. Also, in a few recipes, the measurements are difficult to translate, like "1/3 pint of chicken stock (200 ml)"...how much is that in cups? But most recipes are fairly simple and easy to follow. Overall the book is very thorough, covering specialty Chinese ingredients, cooking equipment & methods, and even authentic Chinese serving and drinking customs. I bought the book hoping to be able to re-create my favorite Chinese take-out dishes at home, and there are enough recipes for these that I am satisfied.