Simple Chinese Cooking
★
Product Description Cooking Chinese food at home has truly never been easier–all you need is this book, a wok, and a quick trip to the supermarket Simple Chinese Cooking offers Kylie Kwong’s philosophy of marrying the freshest ingredients and the simplest techniques to create amazing flavor. Kylie grew up devouring the mouthwatering heartiness of her mother’s traditional Cantonese cuisine. Armed with the fundamental techniques, she set out to give ancient tradition a modern twist and bring the joys of Chinese cooking to all. Now, people from all over the globe flock to her popular restaurant in Sydney, billy kwong. But in this book, she brings her delicious recipes to Chinese food lovers everywhere. S. . . More >>
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Tags: Ancient Tradition, Billy Kwong, Chinese, Chinese Cooking, Chinese Food, Cooking, Cooking Food, Delicious Recipes, Flock, Food Lovers, Fundamental Techniques, Globe, Kylie Kwong, Philosophy, Product Description, Quick Trip, Recipes Chinese, Recipes Food, Simple, Supermarket, Sydney, Traditional Cantonese Cuisine, Wok
November 30th, 2009 at 2:23 pm
The reviewers are right, it is a beautiful cook book. I checked this book out from the local library and have tried to make 2 egg recipes. Neither have been successful. Now, no I am not Chinese or Asian. I have made many other Asian & Chinese dishes. This book, to me, is a coffee table cookbook. It is too large to work with and around on a counter. There used to be a blogger that reviewed cookbooks to see if the recipes were actually useful. [...]. Thanks.
November 30th, 2009 at 2:38 pm
This book is a fantastic introduction to Chinese cooking. The well-written, beautifully photographed recipes are fail-proof, usually healthy, and absolutely delicious. Few Chinese restaurants offer the nuances of flavors that Kylie Kwong manages to tease out. One word of caution– the recipes are simple so using high quality ingredients is absolutely key. You will not get the most out of the book if you use sub-par ingredients, but the end result is always worth the additional cost/effort of tracking down the best produce.
November 30th, 2009 at 3:20 pm
I’ve made more than a dozen recipes from Kylie Kwong’s Simple Chinese Cooking, and I am extremely satisfied– there hasn’t been a dud yet. I think it outstrips some of the other glossy asian cookbooks in this category (namely quick & easy, everyday chinese, the william sonoma food made fast– i’ve had bad luck with WS’s cookbooks for whatever reason… )
Admittedly, some are easier than others (the King Prawn toasts defied my technique and sort of fell apart while cooking– though this was probably some message from the universe about my cardiovascular health) but none is anything other than simple.
Occasionally the liquid measurements seemed odd (for instance, why would a book distributed in North America [occasionally and seemingly randomly] cite the metric system? its easy enough to get around these quirks, but the american publisher should know better). Also, its fun to come across the Australian-English terms for cooking ingredients, and educational.
All this said, the book now reigns as my favorite contemporary Chinese cookbook (there are some great old-school ones, that are worth exploring). For sure, the presentation and graphical content is MUCH superior to the chinese cookbooks of yore/the 70s and 80s (no more head-scratching line-drawings of how to tuck in the folds of a dumpling). The recipes are easily adjustable, and also come out perfectly if you follow them to the letter.
Worthy of the highest recommendation!
November 30th, 2009 at 5:32 pm
I very much enjoy Chinese foods but have never found a cookbook that suited me. Not until I found this one. First, the title got my attention. Simple. That’s what I needed. Then, I discovered why. All of the sauces and seasonings used in the recipes can be purchased in just about any large grocery store and certainly in Asian markets. Prep work is minimal and cooking in a wok has turned out to be quite interesting and kind of fun. Woks just don’t act like skillets! I’ve had the book for only a short while now and have already made dishes with shrimp, beef, and pork. All of them were fairly simple and foolproof to make and were delicious. I just might have to go and buy a few more cookbooks by this lady.
November 30th, 2009 at 8:07 pm
It’s rare in Chinese cooking that you get simplicity with innovation. Kylie Kwong has done this with great expertise. I highly recommend this cookbook.