Chinese Cooking Class Cookbook by Australian Women's Weekly

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Notes about this book

  • debkellie on March 17, 2014

    Has exactly the same content (and same order) as the original edition, which has been reprinted many times. American version of the original book is indexed. See:

  • samallen1975 on October 11, 2013

    This is exactly the same as Australian Womens Weekly book

Notes about Recipes in this book

  • Fried rice

    • KIGirl on June 30, 2017

      I added: small shrimp Diced carrot Been sprouts and Peas And omitted the pork (as I didn't have any)

  • Honey chilli chicken

    • JLDuck on July 04, 2015

      Go crazy with the ginger and chilli ( I used sambal olek). Also consider light frying without the flour. Add peas and Chinese wine. Not the same recipe but delicious.

    • JLDuck on January 31, 2019

      Be generous with ginger, honey and chilli. Did not dredge in flour.

  • Ginger-garlic chicken

    • JLDuck on September 04, 2018

      Needs a bit more bite for my taste. Add more chilli - fresh if possible. Still pretty nice.

  • Honey walnuts

    • Tiffinbitesized on February 18, 2016

      You need to watch these as they cook very quickly and can easily burn due to the high sugar content. You will also likely need to change the oil halfway through as the excess soy and sugar tends to sink to the bottom of the oil and become sticky. Utterly delicious though and worth the effort.

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  • ISBN 10 0949128732
  • ISBN 13 9780949128737
  • Published Jan 01 1990
  • Format Paperback
  • Page Count 128
  • Language English
  • Edition New edition
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd

Publishers Text

Classic fried rice, beef with black bean sauce, chicken chow mein and deep-fried ice cream balls - few have not experienced the delights of Chinese cuisine. This work demonstrates that an authentic Chinese meal is as quick and easy to prepare at home as it is to order in.

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