The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succelent Recipes from the Far East

This book is different from what i thought it would be

Take it from me, this is the book you want to get first if you're intent on cooking Chinese food in your home. Parkinson provides a lot of helpful information and background in the beginning of the book you'll be hard-pressed to find anywhere else. Almost every recipe is something an American would love. It details which spices, vinegar, wines, sauces, etc. to buy at your ordinary grocery store. All you'll need is a wok after that (get the Lodge cast iron, it's the best and will last you a lifetime). Every menu can be adjusted to your tastes, meaning you can make them more authentic or you can further 'Americanize' them, as incorrect as that sounds. But if you're wanting food the entire family will enjoy, this is the book with which to start. THEN try others! Finally, visit [..] and watch some of the chinese cooking videos there. They will illustrate in real time many of these same menus, and there you'll see shortcuts and other tips that many recipe books take for granted, but don't bother to mention. __________________ TWO CAVEATS: (1) Within many menus, you'll see a measure of an ingredient (such as p.48) followed by the word "divided." For example, it will read: "2 tsp salt, divided." But you have to read the full process instructions below the recipe to know that you only add 1/2 tsp of salt first, and then sprinkle the rest on at the end during stir fry. (2) Nowhere is a batter recipe defined. You're told to deep fry chicken, etc., in batter first, but no batter ingredients are listed throughout. (I presume it's left up to personal choice.)

I picked this up from the library thinking to use it as a starter cookbook before moving on to a better one. It turns out that I really like it. I was a bit intimidated by Chinese cooking but the organization and layout of this book made everything so very easy. I looked at a few other books but finally decided to buy this one.

I highly recommend this Chinese cookbook. I don't know if I just lucked out when selecting it, but I will tell you it was put together very well by Rhonda Lauret Parkinson. It is packed full of recipes we have all heard of and feasted on at the tastiest restaurants. For example, I became really excited to learn how to make Honey Walnut Prawns, a dish that my husband and I really enjoyed at our favorite chinese restaurant in an area we long since relocated from. We hadn't been able to find a restaurant that served them since then--not until very recently. And I have to say, hands down, the recipe in the book is far better than the dish we had in Seattle. Also, I love all the tips she gives because I find them extremely helpful.

In The Everything Chinese Cookbook, Chinese cuisine expert Rhonda Lauret Parkinson has developed a truly "user friendly" specialty cookbook which is ideal for the novice kitchen cook wanting to prepare and serve traditional Chinese dishes as part of a family dining experience. With an informed and informative introductory chapter on getting started with respect to Chinese cooking, individual chapters are devoted to dipping sauces, appetizers, soups and salads, rice and noodles, beef dishes, pork entrees, chicken and other poultry, tofu and eggs, fish and other seafood, Chinese vegetables; desserts and snacks. An ideal introduction into the kitchen mechanics of preparing popular Chinese dishes, The Everything Chinese Cookbook is further enhanced with two appendices: "Putting It All Together" and "Glossary of Asian Ingredient". The Everything Chinese Cookbook will take even the most amateur kitchen cook and show how to deliver expertly prepared and palate pleasing Chinese fare for ordinary daily dining or those special celebratory dinners with a true Chinese flair and expertise.

I love Chinese food: Not the torturous, pages-long recipes found in "gourmet" chinese cookbooks, but the delicious concoctions I can get at the local Oriental restaurant. This terrific book seems to have been cribbed from a Chinese takeout menu; all your favorite are here, from Moo Goo Gai Pan to Hot-and-Sour Soup. the recipes are well written and easy-to-follow, and none of the dishes is difficult to prepare. There are hints and tips for the novice, as well. A great value!