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The Chinese Takeout Cookbook : Quick and Easy Dishes to Prepare at Home
by Diana Kuan


Overview - America 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?  Read more...

 
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More About The Chinese Takeout Cookbook by Diana Kuan
 
 
 
Overview
America 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"
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Details
  • ISBN-13: 9780345529121
  • ISBN-10: 034552912X
  • Publisher: Ballantine Books
  • Publish Date: December 2012
  • Page Count: 189
  • Dimensions: 9.1 x 7.8 x 0.9 inches
  • Shipping Weight: 1.75 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Chinese
Books > Cooking > Methods - Quick & Easy

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2012-11-19
  • Reviewer: Staff

Kuan is a New York food blogger who has lived in Beijing as well as Puerto Rico, where her family ran a Latin-flavored Chinese restaurant. But for this, her first collection, she sticks to the classics of mainland American-Chinese cuisine. So there is both General Tso’s chicken and chop suey among the 100 well-known favorites, as well as moo shu pork, barbecued spareribs, and three types of fried rice. Although making the dough for her scallion pancakes seem like a lot of effort, the majority of recipes are simple stir fry affairs that use a wok or frying pan and utilize the same basic handful of ingredients such as soy sauce, oyster sauce, ginger, and garlic, so it is relatively easy to create a multidish meal. Kuan helps the cook along by offering a dozen menu ideas with themes such as 1970s takeout, Chinese New Year, and Sichuan supper. She also provides brief, inviting histories on the Americanization of many of the dishes. The real question, of course, is whether those who like Chinese takeout have the desire to cook, and do those who cook Chinese need new recipes for beef with broccoli and egg foo young? Had Kuan included a fortune cookie recipe, rather than just a short history of its Japanese origins, the answer might have been made available. Ballantine is betting it already knows how the cookie will crumble. (Dec.)

 
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