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Chinese Cooking For Dummies, by Martin Yan
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Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy!
The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:
- Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking
- Choose and season a wok, select a chef’s knife, plus other basic tools of the trade
- Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more
- Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying
And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:
- Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast
- Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce
- Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken
- Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb
Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!
- Sales Rank: #517101 in Books
- Published on: 2000-10-06
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x .80" w x 7.30" l, 1.40 pounds
- Binding: Paperback
- 360 pages
Amazon.com Review
Won Ton Soup, Kung Pao Chicken, Sweet and Sour Pork, Fried Rice, Mu Shu Pork--Chinese takeout again? Not with Chinese Cooking for Dummies, which brings the experience of the Chinese restaurant to your home, including everything but the big, exotic fish tank. Author Martin Yan, an award-winning celebrity chef, has put together everyone's favorite Chinese recipes all in the comfortable, familiar Dummies format, including his own signature brand of humor.
To get the full experience, the book requires an up-front time investment of reading before cooking, and includes background on Chinese history and its influence on Chinese cooking. It is long, but if you have the time, it is worth the read. Yan provides a window to the Chinese philosophy on cooking--the delicate balance of complementing flavors, textures, shapes, and cooking techniques--which makes it easier for the Westerner to better understand that what they're doing is more than frying rice.
The book is filled with more than 100 recipes as well as excellent preparation and handling tips for seafood, poultry, pork, and beef. Much of this information easily transcends cuisine borders to foods of all nationalities. As for presentation, Yan has provided fascinating instructions for easy-to-make garnishes that enhance the appearance of a traditional Chinese meal but don't require an art degree. The Chinese may boast of 3,000 varieties of rice but he recognizes that his reader is probably only going to use a couple of these. Another staple of Chinese cuisine, the sauces, are included, with recipes for sweet and sour sauce, oyster sauce, Chinese mustard, and black bean sauce. He recommends making sauces in batches, and offers storage instructions that make it possible to keep the various concoctions for weeks. This allows for a quick Chinese stir-fry, or other favorite dish, in a matter of minutes.
Practical and easy aren't often associated with Chinese food, but Martin Yan makes it seem so simple you may never order takeout again. --Teresa Simanton
From the Back Cover
"Forget Chinese takeout! These recipes are simple and authentic." Mary Ann Esposito, host of PBS's Ciao Italia!
Discover the pleasures of Chinese cooking with Martin Yan!
"Stay in" for Chinese food — cook it yourself the fun and easy way! Writing with his signature enthusiasm and humor, acclaimed chef Martin Yan offers simple recipes, techniques, and tips that masterfully blend Chinese tradition with American innovation. More than 100 delicious recipes include classics like Fried Rice and Mu-Shu Pork and wonderful surprises like Eight-Treasure Noodle Soup and Drunken Chicken.
Discover how to: Work with a work, steamer, and cleaver Make tasty dips and sauces you'll use all the time Properly select and cook meat and fish Prepare a banquet — for two or 20 Explore Chinese ideas on healing foods
Get smart! www.dummies.com
About the Author
Martin Yan hosts the award-winning TV show Yan Can Cook, broadcast on 240 U.S. stations and in 70 countries internationally. His bestselling cookbooks include Martin Yan's Feast and Martin Yan's Invitation to Chinese Cooking.
Most helpful customer reviews
37 of 37 people found the following review helpful.
Begin Your Journey Here
By Adrian Black
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.
13 of 13 people found the following review helpful.
Our favorite Chineese restaraunt in town closed and we did not notice for months!
By C. Wick
I got this book for Christmas and spent the next few days reading it. I have cooked Asian style food since I first started cooking because my mother was an English teacher in Japan in the early 60's and cooked Asian food as often as she cooked Western food--quite a feat considering that we lived in rural Nebraska, two to three hours away from the nearest Asian market.
What sets this book a part from other Asian cookbooks, and I have a lot of them, is 1) The absolute joy Mr. Yan has for his subject, 2) the first few chapters that describe the ingrediants, cooking techniques, and equipment, and the collection of sauce recipes.
If you want red cooked pork, you can read the descripton of braising, make a recipe of master sauce and go on from there.
If you want shrimp with black bean sauce, make a recipe of black bean sauce, read about stirfrying and how to prepare seafood and you have everything you know.
I now keep the all purpose stirfry sauce, master sauce and all purpose dipping sauce, and the sauce for the braised bok choy with banboo shoots on hand at all times.
Some things to remember: This book is definently for a Western audience that wants to replicate what they have eaten in Chinese restaraunts in the United States. His sweet and sour sauce had catsup in it, no doubt to make it resemble the freakish red sweet and sour sauce served in most Chineese American places. One of my favorite dishes my mom made was sweet and sour fish. The sauce was sweet, pungent and BROWN!
Second, buy this book to read to learn about the different cuisines of China, technique, and information on ingredients (also good to find out what you can substitute for hard to find ingredients)not for the recipes.
They have been rather hit and miss.
What I have taken away from this book is the ability to create my own recipes and the ability to cook Chineese recipes from other sources better.
28 of 28 people found the following review helpful.
Great for first-timers, only wish there were more pictures
By Chris B.
Four main things to comment on:
1) You definitely feel Martin Yan's personality in these pages. Great broad yet brief background on regional influences on Chinese cooking.
2) Equally good broad yet brief explanation of basic ingredients and also the prep and cooking techniques.
3) Recipes are pretty easy and you are welcome to buy most of the basic sauces rather than make them from scratch.
4) Only wish there were pictures with each recipe.
On to the details.
On the first point, if you like his PBS shows, you'll enjoy reading this book. It has his wit and its easy to imagine him speaking to you, cleaver in hand. The background info about different regions is brief yet insightful. For example, you will not learn the history of each region, but you will have some insight about the differences between menus at The Canton Cafe versus Larry's Peking Palace.
On the second point, if you're a complete novice to cooking (let alone Chinese cooking), there's enough info about equipment, technique, and ingredients to get you going. He also provides lots of pragmatic advice - substitute ingredients and make-shift cooking supplies when you have limited options.
On the third point, recipes are easy AS LONG AS YOU'RE PATIENT. Unlike some other cuisines, most of this book involves stir frying and that means you MUST have your ingredients prepped before you start throwing things into the wok. There's no time to measure and chop once you start because the "cooking" stage only takes 2-3 minutes :) I found cooking, in general, to be much easier if I have everything premeasured and ready-to-go in little dishes, just like on the TV shows.
On the fourth point, like most "Dummies" books, this one is printed with very few color pictures. And the ones that are provided are bunched together in an insert in the middle of the book - several glossy pages showing finished dishes. Where some areas, such as explanation of techniques, are adequately accompanied by illustrations, I really prefer to have pictures with each recipe. And if not step-by-step, then at least one showing the finished dish. Alas, that is the one area I found lacking.
In summary, great book and more pictures would've made it even better.
Also, one bit of advice - don't expect to get stir-frying right the first few times. It does get a lot easier after a few tries though.
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