Complete Chinese Cookbook

I first found this book in a library 25 years ago and spent a long time trying to track down a copy. It is a beautiful book and completely authentic, along with literal translations of the Chinese names for the recipes! It has comprehensive sections on the history of Chinese Cooking, specialized cooking implements and preparation and cooking techniques. The main part of the book is split into regional cuisines. These each start with a description of the region, the style of cuisine that they are known for, and the sort of ingredients they use. Then come the recipes. These recipes are authentic and many of the ingredients will be hard to come by in the US, even if you live near a Chinese grocery store, however they may be able to suggest substitutions. But there are enough practical recipes here to make this book far more than a reference guide, it has some truly wonderful recipes that can be prepared in western kitchens. Do not expect westernized recipes though - these are the real thing. If you are after one truly authentic reference to Chinese cooking (rather than the westernized books that are ten a penny) this is it. Pity its out of print and only available used.

i want to by this book or fine some respeces on the net

What I love about this book is that the recipes don't seem to be adapted to the U.S. palate and grocery stores. (But really, how can I know for sure?) So far, everything I've made out of this book has been incredibly yummy. I like that the book covers different regions of China, and discusses how the culture and cuisine are different in each one. Every time I bring a dish from this book to a potluck, it's a big hit. In particular, the turnip cakes are very popular -- even with those who don't much like turnips! It's true that some of the ingredients are harder to find than others, but I've usually done OK. Sometimes I use the recipes more as a guide, and don't sweat it if I'm missing a few of the more esoteric ingredients. In any case... this is a great cookbook! Some of my favorites so far include "Shrimp in sweet wine sauce with chillies and garlic" on page 54, and "Stir-fried bean curd with crabmeat" on page 223.

I got well more than I payed for with this book! The history lesson alone makes this the best cook book I have ever read!