Chinese Cooking For Dummies

Martin Yan...funny guy, and king of PBS cooking shows, is a definite draw for getting this book. Who better to write and explain what is one of the world's most complex and rich cuisines for those of us who have never even touched a wok?This book helps shatter the image that Asian/Oriental cuisine is one huge homogenous mass of countries wound together. For people first learning about Chinese cooking, and the food culture, this book helps to get you into the sea and your feet wet. As mentioned before, the advanced chef would likely find this repetitive. There is lots of useful, practical advice as well. The sections on shopping in Chinese or Asian grocery stores is helpful, as is the history lesson in the beginning.One of the things which I loved, was that for his common ingredients list, he said how long things will last in your home under storage. Since some of them to the every-day American cook border upon the mystical and arcane and likely won't be used up quickly, this is invaluable for the person wishing to experiment once a week or less infrequently and doesn't want to waste money on food and spices that won't be used.This is to say, nothing of Martin Yan's personality, which was also mentioned before, is great! He makes the book worth reading even if you're never going to cook. with it. Out of his 20+ cookbooks, this is one I'm glad I picked up first.

This is the go to book for learning how to do generic Chinese food. Recipes and instructions range from beginner to advanced. I've pulled some of the most favorite family dishes from the book! The author is from the cooking tv series "Yan Can Cook", so look for his companion book with his name on it for expanded recipe selections.

This is my 3rd Chinese cookbook and by far the best. I've been going page by page making new things and all recipes are easy enough and taste wonderful. The other books I've read were not as easy to follow. I'm not one to just look for easy, I want good first, then easy. This book does both.My experience with Chinese food is limited to American style restaurants so that's what I'm used to and what I've grown to love. This book is the one for you if that's where your taste buds are.

I returned this book as I didn't think would learn from it.

I've been cooking Chinese for 45 years...Many times an ingredient escapes my knowledge..This book spells out everything...including, what to add to make special sauces, how to cut the ingredients a certain way and size. Why you cut them the way they say to... Why you cook the recipes in a certain order...All the items you need to prepare the dishes...(Not that many)... The history of each dish..Martin Yan is awesome anyway...Buy this book it's great..

I just got this cook book a few days ago and I love it the food in it is very much authentic Chinese cuisines. I have been learning to cook authentic Chinese cuisines about 3 years and with the recipes in this cookbook I have impressed many of my Chinese friends and some of them have suggested that I open a Chinese restaurant. I would highly recommend it to anyone interested in cooking Chinese foods.

I am new to Chinese cooking. This cookbook offers many useful tips and information about the Chinese culture as well as the ingredients used in the recipes, which I found helpful. I've already tried the Moo Goo Gai Pan. I substituted dried shiitake mushrooms for the fresh. Also tried the Tangerine Beef. Both dishes were easy, quick & delicious!

It's a very informative book from a great chef along with the humor of the title. My son(good cook) got a kick out of receiving it and I'm sure it will amuse his college buddies who were the lucky recipients of his wonderful stir fry dishes .(They were use to eating out of a can--cheap, quick and easy)

A bit long winded

great thanks

One of my favourite cook books. So much information on techniques and ingredients for Chinese-American food.