Martin Yan's Culinary Journey Through China

by Martin Yan

The host of the popular PBS show, "Yan Can Cook," offers more than one hundred easy-to-prepare recipes for Chinese food, organized by region and adapted to American kitchens, along with notes on... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0912333642
• ISBN13: 9780912333649
• Release Date: January 1997
• Publisher: Kqed Books
• Length: 224 Pages
• Weight: 1.45 lbs.
• Dimensions: 0.5" x 8.0" x 9.5"

Customer Reviews

Heck with Martin, "If I can do it" you can too

Martin Yan's book is a treasure. Many friends think I can do Chinese cooking effortlessly. Maybe not so, but with this cookbook you can make some basic and some not so basic Chinese dishes. Kung Pao and Hot and Sour soups are made over and over, and I've yet to tasted better in any restaurant. Hail to the chef! Barry Marshall

love it

I love this book. Not only is Martin Yan entertaining, he provides a look at his learning experience traveling through Asia and it's culinary history. There is also great information on building an Asian pantry, what supplies and cookware you need, ingredient information and how to use everything. Recipes are very easy to follow and he provides easy directions. Your favorites are a lot easier to cook at home than you'd think!

My first and favorite chinese cookbook

I bought this book when it first came out after watching Martin Yan's cooking show on PBS. He's a great chef and teacher. I was lucky to buy this book as my first intro to chinese cooking. If I had bought another book, I might have been too intimidated. But Martin Yan's book of simple recipes with complex flavors was the perfect start to learn how to cook chinese. The recipes are easy, simple and delicious. You'll want to cook them over and over again, and before you know it, you'll begin to experiment on your own, using the simple techniques you learn in this book. I've made almost every recipe in it, and nearly every one has turned out great. From the pot-stickers to the soups to the salads to the stir-frys, all of them tasty and easy to make. The one thing I disagree with Martin Yan on is his saying "don't stare-fry, stir-fry," meaning that you should always keep stirring the food around in your wok (or fry pan). I've found many recipes benefit from a little charring here and there, so less stirring can often add tremendous flavor in some of the dishes. Anway, I hope you enjoy this book as much as I have over the years! It's one of the best in this genre of cookbooks.

Best on my shelf

This is my most used cookbook. Great explanations and easy instructions. Anyone can with this cookbook.

This man shows why he is so great

The book starts off by literally taking the reader through a journey - A journey that totaled more than 65,000 miles throughout China over land, sea, air, and waterways during a three-month period. I learned something new myself reading this book. I have always tried to explain to people how to understand the balance of flavors, taste and textures of food. Martin Yan explains it in one easy thought - yin and yang. "Yin represents the feminine, yielding, darker, more mysterious forces, while yang stands for the masculine, harder, brighter and hotter ones. In the world of food, yin might be cooler, moister, softer foods, like winter melon, asparagus or crabmeat. Yang might take the form of chiles, ginger, fried foods or red meat." The concept of the yin and yang also fit the textures of the food as well. The next part of the book talks about special equipment, tools and techniques. The recipes include Hot and Sour Beijing Dumplings, Duck Soup, Seafood in an Orange Basket (an incredible dish that is so easy to make), Minced Poultry with Walnuts in Lettuce Cups, Mongolian Roast Lamb, Mushrooms in Fragrant Broth, Steamed Garden Vegetables, Fish in a Bamboo Leaf, Steamed Spareribs in Plum Sauce, Tofu Custard with Tropical Fruits, Honey Walnut Prawns, Ginger-Date Wontons, Asparagus with Sweet and Pungent Dressing, and Spicy Fun See Noodle Salad. The recipes are well written with a little history for an item of each recipe. Food styling and photography of this book are outstanding. Some of the ingredients in the book will only be found in specialty shops or Oriental markets, i.e. dried black mushrooms, nori (Japanese seaweed), Sichuan peppercorns and dried bean thread noodles. This book was aiming to be the first book to receive a perfect score from me, until the very end of the cookbook. Martin Yan wrote an incredible book. I felt the last two pages of advertising took a little bit away from the book however