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Title: The Modern Art of Chinese Cooking : Techniques and Recipes by Barbara Tropp ISBN: 0-688-14611-2 Publisher: Morrow Cookbooks Pub. Date: 15 April, 1996 Format: Paperback Volumes: 1 List Price(USD): $24.00 |
Average Customer Rating: 4.73 (11 reviews)
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: 3
Summary: Good primer but definitely not too practical
Comment: This was the first book on Chinese cooking I ever read. It is a good place to get started because Barbara Tropp is very didactic when it comes to explaining the different cooking techniques, how to choose and mind your wok, the conservation of each product and the different vegetable combinations possible for stir-fries. But traditional Chinese cooking can be exhaustingly time-consuming and unpractical, especially as outlined in the different recipes throughout this book. They're definitely not the kind you would like to try after a hectic working day, especially if you prefer to save some private time for your beloved ones rather than be chopping and blanching away in the kitchen hours on end. My advice is: give it a good read so that the basics of Chinese cooking become second nature, but put it away in your bookcase and keep handy Hugh Carpenter and Teri Sandison's "Wok fast," or Ken Hom's "Quick Wok," instead. They'll teach you how speedy the preparation of a tasty dinner can be.
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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