How to Cook Chinese Favorites is a small joy. In fewer than 100 pages it
presents illustrated, step-by-step
instructions for
preparing Chinese soups, dumplings,
steamed fish,
classic stir-fries, rice dishes, noodles, and more, along with basic recipes, tips, and information that all cooks can use.
Conceding the difficulty most of us have cooking Chinese, the book sets a practical aim--to make a few favorite dishes, such as egg drop soup and Kung Pao chicken, workable for home cooks. Following a chapter on equipment, ingredients, and technique basics (a skillet is preferable to a wok for use on most American stoves, the authors say), the book then provides easy, accessible recipes that include beef and broccoli in garlic sauce, fried rice, and pork lo mein, as well as formulas for the aforementioned dishes. Throughout, underlying techniques are explored and illustrated (drawings of dumpling folding techniques are particularly good), and sensible tips abound (for example, rice for stir-frying is best dried on a baking sheet).
A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm.
Price: $57.49
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