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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan
Notes about this book
Notes about Recipes in this book
DolphinSquirrel on June 10, 2013
Very tasty. Wasn't as garlicky as we expected from the title, however the sauce was good. Next time may add cashews or peanuts for a little crunch. Omitted the sliced ginger as we didn't have any, don't think it would have made a huge difference. Made enough for 2 largish dinners and one lunch portion as leftovers.
rivergait on June 28, 2013
Chinese "American", like take out....a very GOOD takeout. Kids 7 and 13 loved it. I added zucchini cubes and celery chunks, served over rice. Three chicken thighs I boned and skinned myself served 4 people, with 1 lunch leftover.
rivergait on October 25, 2013
Just like takeout, kids loved it (me too). Maybe not authentic Chinese, but recognizable and quite delicious. I used fresh pineapple instead of canned...much better, not too sweet. For color, add red or green peppers, scallions, steamed carrots.
Reviews about this book
Reviews about Recipes in this Book
- ISBN 10 034552912X
- ISBN 13 9780345529121
- Linked ISBNs
- Published Dec 11 2012
- Format Hardcover
- Page Count 208
- Language English
- Countries United States
- Publisher Ballantine Books
- Imprint Ballantine Books
Publishers TextAmerica’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
But what if you didn’t have to eat your favorites out of a container?
In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to
• stock your pantry with ingredients you can find at your local supermarket
• season and master a wok for all your Chinese cooking needs
• prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions
• wrap egg rolls, dumplings, and wontons like a pro
• steam fish to perfection every time
• create vegetarian variations that will please everyone’s palate
• whip up delectable sweet treats in time for the Chinese New Year
The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!
Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:
• Cold Sesame Noodles
• Kung Pao Chicken
• Classic Barbecue Spareribs
• Beef Chow Fun
• Homemade Chili Oil
• Hot and Sour Soup
• Chinatown Roast Duck
• Moo Shu Pork
• Dry-Fried String Beans
• Black Sesame Ice Cream
• And of course, perfectly fried Pork and Shrimp Egg Rolls!
“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook