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Need Chinese Cookbook big on technique

My favorite is Paul Prudhomme's Louisiana Kitchen. I have worn my first copy out and am on my second. It is the book I give for gifts or when I think a person is getting serious about cooking. Besides the great recipes, it taught me many points on technique.

I am currently seeking suggestions for a good Chinese cookbook that teaches a lot of technique. My stuff tends to come out tasty but less than perfect on appearance and texture.

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  1. Byteme55, I don't have any cookbook recommendations for you, but I would suggest that you be more specific in your title, perhaps mentioning that you're looking for a Chinese cookbook with detailed technique.

    Good luck!

      1. BYT, Prudhomme's book is my favorite as well. Mine looks like it's 50 years old from the wear and tear. (I love his recipe for sticky chicken.) The best book on Asian cooking I've found is "Bruce Cost's Guide To Asian Ingredients". It not only has excellent recipes, it offers complete discreptions of Asian produce, fish, meat preparation, etc. (Very handy when you shop at large Asian markets.) While it's currently out of print, it's easily found at www.abebooks.com. The China Moon cookbook is a classic but a little more advanced in technique and preparation. I would master Cost's book before going on to China Moon.

        1. The Key to Chinese Cooking by Irene Kuo. The book is divided into 2 sections. The first teaches technique and the seconds builds on the first.

          2 Replies
          1. re: Candy

            Candy, I just bought the Kuo "..Key.." book! Would you recommend a favorite to start with? I'd love to try something, any course but dessert. I'm medium skilled but very patient. TIA very much!

            1. re: blue room

              There are so many good things in that book. I started with spare ribs when I first started cooking from the book. The hot and sour ribs have always been a favorite, the 5 spice glazed ribs are yummy. If you have any leftover roasted pork around the almond ding is great, Chiang Bo Chicken, Chicken Soong, Vinegar Splashed Chicken, Try the shallow fried noodles on p 441. Really good and a household favorite.

          2. For technique, I really like the late Barbara Tropp's The Modern Art of Chinese Cooking. It's an old book, but it's a classic, and it's still available at amazon.com:

            http://tinyurl.com/3c3u7p

            1 Reply
            1. re: Nancy Berry

              That is one of my all time favorite cookbooks, perhaps the very favorite. The instructions are detailed as to what to do and what you expect. There are both simple and complex dishes. I have so many favorites from this book.