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Title: The Modern Art of Chinese Cooking by Barbara Tropp ISBN: 0-688-00566-7 Publisher: William Morrow Pub. Date: November, 1982 Format: Hardcover Volumes: 1 List Price(USD): $30.00 |
Average Customer Rating: 4.73 (11 reviews)
Rating: 5
Summary: The bible of Chinese cooking for the western kitchen
Comment: Barbara's tome on modern Chinese cooking is one of the rare cookbooks that actually teaches how to cook - as opposed to how to cook a recipe. Her narratives are very accessible and friendly, allowing you to absorb the information without feeling intimidated. She explains not only how to do things, but why - and the why' s are steeped in the Chinese approach to food. Some food snobs may scoff at some of her recipes as not being "authentic", but the fact is that we do not live in mainland China, do not cook on Chinese stoves, don't have access to the same fresh ingredients, and have not been brought up with the same palate. Instead, this book is a very realistic approach to various Chinese cuisines in the western kitchen that upholds the spirit of the meal. An unexpected and humorous side benefit of her Jewish heritage is the healthy/sanitary anecdotes in her recipes. I was very saddened to hear of her death from cancer, and I continue to give this book to friends as wedding and Xmas gifts. I consider this book to be a must-have in any foodie's library, along with Shizuo Tsuji's "Japanese Cooking - A Simple Art".
Rating: 5
Summary: Oh, the modern art of eating a tasty dumpling!
Comment: This book has transformed the way I eat dumplings. Extensive tidbits of personal preferences, stories, myths and taboos to enlighten the palate beyond just the food. Each recipe is explained extremely well, step-by-step. Further, her anecdotes about living in Taiwan are interesting and help fuel your personal cooking.
To fully appreciate the meals of this books, reading the first few chapters on equipment are invaluable! Her cleaver section is dynamite! I left the purchasing of a variety of cleavers to her, and just bought the one general cleaver she recommended! What a change it has made in my kitchen! Following her techniques and recommended equipment has made my Chinese cooking from an all day affair to a short, well orchestrated event.
5-stars because of the personal insight for each section and each recipe; excellent writing and editing; superb recipes (oh, the pork hunan dumplings are divine-especially when made into pot-stickers); easy to follow illustrations that are not complex or childish; and most of all-PRICE! Excellent value for the money!
Rating: 5
Summary: Great cooking teacher
Comment: Totally spellbinding and exciting book! Barbara recognized that great outcomes require more than simply great recipes, and that great execution requires more than superficial knowledge.
In The Modern Art of Chinese Cooking, Barbara prepares the reader for virtually all of the conditions and eventualities that home cooks face. She then provides the in-depth knowledge and nuance necessary to consistently achieve world-class perfection. And she does it in an easy-to-read, entertaining style.
Thanks to Barbara's book, the fine recipes from David Hom and Irene Kuo have reached even greater heights.
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Title: The China Moon Cookbook by Barbara Tropp ISBN: 0894807544 Publisher: Workman Publishing Company Pub. Date: November, 1992 List Price(USD): $16.95 |
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Title: KEY TO CHINESE COOKING by Irene Kuo ISBN: 0394496388 Publisher: Knopf Pub. Date: 12 September, 1977 List Price(USD): $35.00 |
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Title: The Complete Asian Cookbook by Charmaine Soloman, Charmaine Solomon ISBN: 0804834695 Publisher: Charles E Tuttle Co Pub. Date: May, 2002 List Price(USD): $39.95 |
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Title: Chinese Cuisine: Beijing Style by Lee Hwa Lin, Wei-Chuan Publishing ISBN: 094167679X Publisher: Wei-Chuan Publishing Pub. Date: May, 2001 List Price(USD): $19.95 |
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Title: Essentials of Asian Cuisine : Fundamentals and Favorite Recipes by Corinne Trang ISBN: 0743203127 Publisher: Simon & Schuster Pub. Date: 03 February, 2003 List Price(USD): $40.00 |
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