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Title: Martin Yan's Feast: The Best of Yan Can Cook by Martin Yan, Jacques Pepin, Geoffrey Nilsen ISBN: 1-57959-526-X Publisher: Bay Books Pub. Date: March, 2003 Format: Paperback Volumes: 1 List Price(USD): $27.50 |
Average Customer Rating: 4.4 (10 reviews)
Rating: 5
Summary: One word. YUM.
Comment: Martin Yan's Feast combines the wonderful taste of Asian cuisine with easy steps that even a 12 year-old can understand. One of my favorites is the Ma Po Tofu. Enjoy!
Rating: 1
Summary: Didn't get much help from this one
Comment: Another lousy cookbook from Martin Yan. The only thing I got out of it was the spicy garlic sauce that I altered to make Chicken with garlic sauce. That sauce recipe was in a recipe with eggs. I couldn't get anything else out of this cook book. I spent some time with it in a book store before I decided to buy it. But I couldn't agree wth many of the recipes in the book. I wonder if anything in his recipes are kitchen tested. I was looking specifically for sauces and there isn't one recipe in this book that I could make to taste like what I wanted, either at a Chinese-American restaurant I have gone to in the 'burbs or a Chinese restaurant in Chinatown. Or the recipe given I already have another method to make. This one went in the recycle bin along with his Chinatown Cooking one. The adage, "Never trust a skinny chef," applies well to Martin Yan.
Rating: 5
Summary: Great Food, Well Explained, Not Too Much Work
Comment: Martin Yan's cookbook is truly what you want in a book of recipes.
Each recipe is very thorough and goes step by step (even telling you how many teaspoons of oil and garlic you should use). My roommate had a Martin Yan cookbook in college 10 years ago when I was just learning how to cook. I remember I was able to follow the recipes without diverging from them and end up with great food.
Now, I've grown more experienced in the kitchen and bought this book last year. I learned that the recipes here work just as well if you don't follow them strictly but introduce your own variations, change sauces, change from deep fried to stir fried or vice versa, and so forth. So I recommend Yan's books for either a beginner of an expert.
Finally, as long as you don't mind spending a bit of time chopping lots of ingredients, the recipes are fast and don't take much work or skill. I have never been to China, but I do know that I am now making Chinese dishes that are as good as many of the dishes at my local Chinese restaurant or the Chinatown restaurants using Yan's recipes.
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Title: Martin Yan's Chinatown Cooking : 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan ISBN: 0060084758 Publisher: Morrow Cookbooks Pub. Date: 22 October, 2002 List Price(USD): $34.95 |
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Title: Martin Yan's Culinary Journey Through China by Martin Yan ISBN: 0912333642 Publisher: Bay Books Pub. Date: October, 1997 List Price(USD): $18.95 |
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Title: Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, the Philippines, and Japan by Martin Yan, Geoffrey Nilsen ISBN: 0912333324 Publisher: Bay Books Pub. Date: November, 1997 List Price(USD): $19.95 |
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Title: The Yan Can Cook Book by Martin Yan ISBN: 0385176066 Publisher: Broadway Books Pub. Date: 26 January, 1982 List Price(USD): $15.95 |
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Title: The Joy of Wokking by Martin Yan ISBN: 0385183429 Publisher: Main Street Books Pub. Date: 15 September, 1982 List Price(USD): $14.95 |
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