The Modern Art of Chinese Cooking by Barbara Tropp

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Notes about this book

  • featherbooks on April 19, 2013

    Notable Recipes according to 101 Classic Cookbooks (2012): Bong-Bong Chicken, p. 513, Dry-Fried Szechuan String Beans, p. 408, Everyday Chinese Rice, Hunan Pork Dumplings with Hot Sauce, p. 330, Mendocino Lemon Tart, p. 601, Pan-Fried Scallion Breads, Sesame Noodles with Spicy Peanut Sauce, Smoked Chicken, Spicy Szechuan Peanut Sauce, Strange Flavor Eggplant, p.323.

Notes about Recipes in this book

  • Hoisin-explosion chicken

    • ellabee on January 21, 2017

      p. 136-40. Stir-fry that comes together quickly with advance prep: overnight marinade, velveting (requires fresh chicken).

  • Gold coin shrimp cakes

    • BlytheSpirit on December 22, 2013

      These are pictured on the cover of the book. Rich and decadent - not light by any means - but very scrumptious. I followed the directions to the 't' and they came out just as pretty as those on the cover.

  • Garlic-stewed sparerib nuggets

    • chawkins on June 02, 2015

      Very good, but I cooked them for double the time called for to get them real tender.

  • Stir-fried tangy beef

    • jjhorinek on April 05, 2014

      The addition of brown sugar, sugar, and hoisin sauce makes for a noticeable sweetness. To counteract that, I added Chinese vinegar to taste at the end of the preparation. Also, while I think the carrots are important, I used peeled broccoli stems cut into matchsticks instead of the green beans. Used significantly more minced ginger which added a savory hot note. Finally, I would use whole fresh Thai chili when available instead of the red pepper flakes.

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  • ISBN 10 0688005667
  • ISBN 13 9780688005665
  • Linked ISBNs
  • Published Nov 01 1982
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

This authoritative book on the art of Chinese cooking is an illustrated guide to everything from choosing the right knives to learning to stir-fry, steam, deep-fry, smoke, and cook in a sand pot. Features more than 200 delicious and enticing recipes.

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