Lewis Publishing Company
Chinese Cooking for Dummies
by Martin Yan, Linda Ingroia (Editor)
Won Ton Soup, Kung Pao Chicken, Sweet and Sour Pork, Fried Rice, Mu Shu Pork--Chinese takeout again? Not with Chinese Cooking for Dummies, which brings the experience of the Chinese restaurant to your home, including everything but the big, exotic fish tank. Author Martin Yan, an award-winning celebrity chef, has put together everyone's favorite Chinese recipes all in the comfortable, familiar Dummies format, including his own signature brand of humor.
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New Wok Cooking : Easy, Healthy, One-Pot Meals
by Rosa Ross.
The small kitchen often has but one cooking pot, and the wok's versatility makes it particularly suitable to fill that unique role. Although this functional pan originated in China, it performs perfectly well in preparation of foods from cuisines all around the world. Ross presents one-dish meals that cook in a wok, and she wants these dishes to be nutritionally sound as well. Ross emphasizes vegetarian cooking, but she includes a number of recipes for beef and duck.
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Foolproof Chinese Cooking : Step by Step to Everyone's Favorite Chinese Recipes
by Ken Hom.
Family Circle:
His new book melds Eastern and Western cooking styles with a special emphasis on quick-fix ideas.
New York Daily News
This lavishly illustrated book is especially good for beginning cooks...
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Martin Yan's Feast : The Best of Yan Can Cook
by Martin Yan, Geoffrey Nilsen (Photographer)
Some have commented that Martin Yan is so silly on his cooking show that they can't take his food seriously. Too bad for them. They are missing out on some of the best Asian food around.
True to the name of his show, Yan can cook. His blend of Asian cultures and Western techniques make his food fresh and easy to prepare...
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The Food of China
by Deh-Ta Hsiung (Photographer), Nina Simonds.
Using food as a passport, The Food of China enters the birthplace of Chinese cuisine, taking you on a journey to the Far East. This book highlights the regional varieties of dishes offered by a country with one of the longest culinary histories in the world. With color photographs and gatefold spreads of specialties such as rice and ginger, this book is equal parts cookbook and travelogue. The latest offering from this series provides step-by-step photographs that accompany each recipe and allow you to master the ancient secrets of Chinese cooking.
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Dim Sum : The Art of Chinese Tea Lunch
by Ellen Leong Blonder
Most Chinese cookbooks include some recipes for standard dim sum dishes such as scallion pancakes and potstickers, but as Blonder (Every Grain of Rice) found, there is little devoted solely to these popular brunch/tea snacks and certainly nothing as charming and accessible as her little book. She provides 60 recipes, from Pork and Chinese Chive Dumplings to Salt-Fried Prawns, along with sweets and condiments, all illustrated by her own lovely watercolors.
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