A Beginner's Guide to Making Delicious Chinese Dumplings: An Introduction to the World of Soulful Chinese Cuisine

Colorado Bootman: Amazing, wonderful Chinese recipes, not too fussy,best for people with some experince with a wok. There are some more advanced recipes, but then you get to see what restaurants do to make those recipes.

United States on Jun 11, 2023

C. Gingold: Each recipe is a gem and easy to make. A beginner's bible to cooking Chinese food. Even bought it for a friend who mentioned she wanted to make Chinese food. Most spices can be found in regular grocery stores. My go to cookbook when I can't figure out what to make for dinner. Rarely do I have leftovers. Major yum

United States on Oct 31, 2022

fellow human: Definitely has some interesting things to try. I was pleased to see ma po tofu in there, and a recipe for chili oil. Although it had a couple of fish dishes, and the book covers Sichuan peppercorns, I was hoping to find a poached fish spicy mala noodle soup type recipe, as that's sort of a key homestyle Chinese dish for me (anyone know a good book for that?). I don't think I've seen many cold dishes in the book either. It would be nice if the index was more thorough, and although it's nice that some westernised dishes were included, I would probably have scrapped them to make space for more traditional homestyle, as it's not wholly comprehensive. The book doesn't appear to be too overwhelming, has good illustrations, covers a few basics for the novice (such as vegetable types, noodle types, and store bought sauce types and flavours). Overall seems like a good book.

United States on Jan 15, 2022

Peter Halliday: Not a ton of recipes, but enough. And I was looking for a recipe book that showed me how to make sauces, and this book does it admirably.

Canada on Sep 03, 2021

empress: Growing up watching family cooking was no recipe at all but memory. So this help.

Canada on Jul 20, 2021

JJ: Holy cow! This cookbook rocks! I’ve only had it 2 days and have already made 4 recipes. I made the garlic eggplant without the onions or ginger, because I didn’t have any at the time. My husband’s eyes lit up when he tried it and encouraged me to keep making more. Last night, I made the red braised pork belly, dry green beans, and smacked cucumbers. The pork belly is legit, tasted like my childhood. I am Taiwanese American. So far, the recipes are not too difficult. I love how she tells you what you can substitute ingredients for, like brown sugar for rock sugar or balsamic vinegar for rice vinegar. I’m going to go buy a wok!

United States on Sep 09, 2020

Jack Stanton: While not encyclopedic or comprehensive -- this is all the Chinese cookbook most normal anglos would require, and covers most familiar dishes & a few not so well known that deserve a try. Does require some pantry additions so read the section on ingredients & review the recipes for what you need. Successfully made pot stickers with this on first try, and second try went even better. The non homemade noodle dishes are even easier & capture that favorite Chinese restaurant taste. Highly recommended for beginner to intermediate cooks.m

United States on Aug 27, 2020

Ivan Burian: This was a very informative book on Chinese cooking.I like the descriptions of products needed for these recipes or substitutions that can be used

Canada on Dec 27, 2019

T.C.: Has 3 of my favorite dishes in it, looking forward to trying the other 0nes.

Canada on Sep 20, 2019

Kara Howard: Super simple recipes, all your favourites and easy to find ingredients....seriously the only Chinese Food cookbook you need to have.

Canada on May 04, 2018