The Chinese Cookbook by Craig Claiborne and Virginia Lee

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Notes about this book

  • chawkins on June 13, 2013

    Notable recipes per 101 Classic Cookbooks: abalone with oyster sauce, the best fried rice, Cantonese roast pork, cold noodles with spicy sauce, hot and sour soup, kung pao chicken, shrimp toast with sesame topping, stir fry crabmeat, sweet and sour pork.

Notes about Recipes in this book

  • Poached chicken with ginger and scallion sauce

    • PinchOfSalt on July 14, 2014

      The recipe can be found here

  • Cold noodles with spicy sauce

    • PinchOfSalt on July 22, 2013

      Substituted Chenkiang vinegar for the red wine vinegar that the recipe lists. Used pre-cooked Chinese egg noodles (Twin Marquis brand) that were marked as being suitable for being served cold. The sauce was delicious but the noodles' texture was way too soft. Next time I will get some thin uncooked "wonton" noodles and use the same variation on the sauce. Adding a last-minute scattering of freshly sliced scallion could be nice, too.

  • Celery cabbage with chicken sauce

    • Compass on January 06, 2020

      The classic salt and sweet balance of Chinese cooking are used here and could offset bitter elements in the flavor of the cabbage.

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  • ISBN 10 0397011733
  • ISBN 13 9780397011735
  • Published Jul 01 1975
  • Format Paperback
  • Page Count 451
  • Language English
  • Countries United States
  • Publisher J. B. Lippincott Company

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