From the Earth: Chinese Vegetarian Cooking = (Ts'ung Ti Ch'iu Ta Tzu Jan: Chung-Kuo Shu Ts'ai Shih P'U)

This is not another cookbook of recipes of dishes found in Chinese restaurants in America, thank goodness! Ingredients are both those used in China and those found in the US, and the difference is explained in each recipe. The ingredients and recipes are simply explained, and the recipes are quick, simple, and light. The author explains seasonality of vegetables, and significance of vegetable combinations, among other things. This cookbook is not pure vegetarian in that a few recipes include seafood and oyster sauce, but most recipes are completely vegetarian.

I have a sagging shelf of cookbooks, most of them vegan. This is the one cookbook I have other than my Betty Crocker (that has so many recipes fun to veganize) that includes mention of meat. Another reviewer gave this cookbook a bad rating due to the author's lack of clarification concerning oyster sauce (vegan versions are readily available at Asian food markets and elsewhere). I think this is a bad move on the reviewer's part. This omission is regrettable, but it in no way diminishes the fine job that the author does in doing what her job was: to come up with awesome recipes and provide readers with instructions on how to duplicate them. My only complaint about the cookbook is that many of the recipes end up being pretty heavy on oil. I have taken to halving the oil recommendations in most recipes, replacing the remaining volume with water or another liquid. I find it makes the recipes much lighter, with very little loss in taste. Overall, highly recommended.

I bought this book years ago and only in the last two years took it down from my bookshelf and started experimenting. To my delight, I have uncovered all kinds of incredible gems that have become part of my regular dinner menus. In particular the chapter on vegetables has paid for itself many times over. We've perfected "Mushrooms with Broccoli" on page 91 and absolutely love it. The scallion oil and other seasoned oils add depth to the recipes, and the vegetable stock makes a huge difference. While it's true that oyster sauce is called for in some recipes, vegetarian oyster sauce is sold in many Chinese markets, so I don't think this is a serious issue for concern. However, it is true that one of the chapters is on "the occasional fish," which may not be useful to strict vegetarians. My husband raves about these recipes whenever I make them- and said my cooking (and these recipes) was better than that a Chinese restaurant. Granted, he's biased, but we love this book!

This cookbook has been one of the best sources of delicious tofu recipes that I have been able to find. I have been cooking from this book for a few years and I have loved every recipe that I have tried. The author uses both traditional and non-traditional ingredients (like sundried tomatoes) to create flavorful chinese recipes that are at home in the western kitchen.

I have always enjoyed watching the author cook on TV. It is a treat to be able to sit and leisurely read of the customs and learn background and history before trying the dish.I find the book well written, and full of exciting and new (at least to me) dishes to try.It is easy to follow for the novice and "moves" rapidly enough for the experienced cook.I feel as though I have had a history lesson and made a friend at the same time. Eileen Yin-Feilo is one of my favorite chefs and I have great respect for her culinary *and* writing skills.