Create Authentic Chinese Cuisine at Home with The Chinese Takeout Cookbook: Simple and Delicious Recipes for Every Occasion

R R: Ein eher oberflächliches Kochbuch. 3xSoßen im richtigen Verhältnis zusammen mischen und fertig soll das Gericht sein...

Germany on Feb 16, 2021

jasmine: I have only tried one recipe from this book so far and it was somewhat of a failure. Hopefully other recipes are better than the one I tried.

Canada on Apr 26, 2019

Kscar: I was tired of paying $13 for Chinese takeout, only to see that 80% of my meal was broth and vegetables that I'd ultimately pour down the garbage disposal. I needed to find a way to make this stuff myself. The main problem was that I have no knowledge base to draw upon. I didn't need to send off my DNA to realize that I'm exactly 0% Chinese by ancestry. I have no family members I can call to figure out how to make this stuff, and living in Memphis TN I don't exactly have a ton of Cantonese neighbors I can run to for advice. I needed answers, and quickly, or I'd go broke ordering carton after carton of watery Chinese food with skimpy meat and water logged cabbage.

This book provided all the answers I needed. The first recipe I made was Beef with Broccoli and I'm here to tell you it was the absolute best version I have ever had in my life. It was fresh, bursting with flavor, and the meat was of greater quality and quantity than I get from takeout. I think the total cost for the ingredients was around $16, and it made enough to feed five or six people (I think I doubled the recipe on that one). At roughly $3.50 per serving, and with FAR higher quality, this recipe was blowing...

United States on Mar 14, 2019

Karen: One of my favourite cookbooks. The recipes are flavourful, and relatively easy to cook.

Canada on Aug 29, 2018

Sinatra fan: I shared with my Korean and Shanghai friends

Canada on Mar 28, 2015

Cissa: I've only made a couple of recipes from this so far, but they've both been great! I'm also enjoying reading it (although it makes me hungry!).

I want to give a special shout-out to the cold sesame noodles. I made them yesterday for some family that are gluten-free, so (since I couldn't find rice noodles), I used GF corn. They worked really well! The sesame sauce was light and flavorful, the vegetables gave a nice contrast to the noodles (a mandolin was helpful in julienning them finely), and it was a lovely lunch on a very hot and humid day, especially since it was mostly make-ahead.

I'm a sucker for scallion pancakes, and these are yummy. ETA: However, the extra-flaky ones on Serious Eats are even better; I did a compare and contrast. If you're using the basic recipe: at least double the scallions, and use toasted sesame oil (or hot toasted sesame oil) for the oil involved.

I am especially looking forward to trying the hot & sour soup. It's a personal favorite, especially when I have a cold or allergies, and this looks like a fine version. Also the moo shu!

Now, despite what the book claims, a lot of the more esoteric ingredients- like the pancakes...

United States on Jul 05, 2013

L. D. Godfrey: This is a nice book. If you do not have a large Chinese cookbook collection,then maybe this one will be the book to start you off. If you have many books on this cuisine,this might be one that you can pass by. The book has a collection of simple recipes.Recipes that you would find on any Chinese menu,lovely color pictures and the recipes are quick and easy,just as advertised.The few I tried were good,the Beef with Tomato and Onion was nice but so is my usual recipe.(But as with so many recipes, it is all a matter of taste.) I tried the roast duck,also very nice. As was the Spicy Black Bean Chicken.The thing is, most of the recipes I already have.I don't want to take anything away from this book,but if you have books by Jaden Hair or Bee Yinn Low or another authour with similar tastes,then you will have these recipes. Still,it is a lovely book and would be just the thing for a budding cook.

Canada on May 27, 2013