The Chinese Takeout Cookbook

The Chinese Takeout Cookbook

Quick and Easy Dishes to Prepare at Home

eBook - 2012
Average Rating:
4
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Publisher: New York : Ballantine Books, c2012.
Edition: 1st ed.
ISBN: 9780345529145
0345529146
Characteristics: 1 online resource (xii, 189 p.) : col. ill.
Alternative Title: Chinese take-out cookbook
Contents: The Chinese pantry
Appetizers
Soups & salads
Chicken & duck
Beef, pork, & lamb
Seafood
Vegetables, tofu, & eggs
Noodles & rice
Sweets
The basics.

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t
TheresaB
Sep 14, 2017

Diana Kuan has succeeded at making Chinese Take Away [think Food Court fair] readily available for the home cook. Accessible ingredients, clear instructions, & a photo on nearly every dish. I especially liked the side bars: I was pleased to learn the origin of the name "Chop Suey" [an anglicization of "jup sui", the Cantonese for "odds & ends"].

j
Jediflower
Apr 19, 2017

Simple and easy to follow recipes. The author does a good job explaining how to season your wok. A good book for beginners and basic Chinese food recipes.

m
misinformation
Jan 12, 2017

To make the Kung Pao chicken recipe spicer, I added red chili pepper flakes and dried "Super Hot Thai" chilis in step 1 of the recipe. I also added a lot (about 1 cup grated) more ginger and about 4 Tablespoons of minced garlic than the recipe called for. I used Trader Joes Moderna Aged Balsamic Vinegar instead of Chinese Black Vinegar. (You could also use a reduction of a good quality Balsamic vinegar if you do not have Chinese black vinegar.) To add a little sweetness, I used Mirin cooking wine. Instead of regular hoisin sauce, I used Soy Vay brand Garlic Hoisin sauce.
I think it is one of the best dishes I have ever made and it is pretty easy too.

n
nerowolfgal
Jun 04, 2013

These recipes work, taste great and in many cases are faster than ordering take-out. I will be buying a copy for myself. One thing: some of the recipes like Kung Pow Chicken are very mild. If you like even moderate spice you may have to up the chilies.

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