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Chinese Cuisine (Wei-Chuan's Cookbook) (English and Traditional Chinese Edition)
Get Free Ebook Chinese Cuisine (Wei-Chuan's Cookbook) (English and Traditional Chinese Edition)
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From the Publisher
This cookbook features a wide-ranging collection of popular Chinese gourmet dishes from various regions of China. The recipes reflect the tastes and flavors associated with Taiwanese, Cantonese, Hunan, Szechwan, Shanghai, and Peking cooking. Special effort was expanded to make this a descriptive cookbook which could effectively serve as a ¡§guiding light¡¨, inspiring the reader to further explore the art of Chinese cooking. Complementary to the foregoing, most of the dishes are presented in a manner suitable for small gatherings or large groups. As a further aid to the reader, this cookbook contains a special section in the front, which provides the following: 1.Special ingredients and Chinese vegetables 2.Special cooking tips 3.Place settings and seating order at a traditional feast 4.Principles of menu planning and a sample menu Chinese Cuisine was the first cookbook to be published by Wei-Chuan Publishing. It was an immediate hit because it contained recipes collected from the Wei-Chuan Cooking school in Taiwan, the largest and most respected institution of its kind along the Asia-Pacific rim. Over 900,000 copies have been sold. Because of its authenticity, clarity and broad variety, this book is an invaluable addition to the reader's private collection.
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Product details
Series: Wei-Chuan's Cookbook
Hardcover: 206 pages
Publisher: Wei Chuans Cooking (June 1, 1983)
Language: English, Traditional Chinese
ISBN-10: 0941676080
ISBN-13: 978-0941676083
Product Dimensions:
7.5 x 0.5 x 10.2 inches
Shipping Weight: 1.4 pounds
Average Customer Review:
4.5 out of 5 stars
46 customer reviews
Amazon Best Sellers Rank:
#549,377 in Books (See Top 100 in Books)
This cookbook was recommended by my Chinese colleagues at work. I would grow the vegetables and they would cook the food. They would share that with me and then showed me what they made and where to find it in this book. For me, this book covers everything and I don't need another. The beginning illustrates each process such as cleaning, various ways to cook, and what ingredients and utensils you should have on hand before you start. Next is a description with photos showing the vegetables, pastes, mixes, etc. that we may be unfamiliar with. We then see how to prepare a feast, platters, family menu suggestions, followed by the actual dishes. I personally consider this the best book I have ever seen on this topic. Everything is written in Chinese and in English. Cooking directions are simple and uncomplicated, a lot less than what I thought. This book is a perfect introduction to Chinese meals and cooking. I bought it in 2002 and have enjoyed it throughout the years.
My mother (who is Taiwanese) has a couple books by the author and when I started to stock up on my own collection of cookbooks I bought this.The recipes are excellent, with a photo of each completed dish. There is also a side comment in most of the recipes that tell which style of Chinese cooking the dish hails from (Peking, Cantonese, Taiwanese, etc.)Many recipes I hadn't even heard of or tried even though my mother makes a LOT of Chinese food. This really excited me because of the opportunity this presents to me. I was even surprised to see a recipe for shrimp that I had tried once in a restaurant that I enjoyed. I was under the impression that I would never be able to find a recipe for that!On the other hand, this book is not for the faint of heart. The book has no "Americanized" recipes and incorporates many dishes that Americans would find repulsive. Soup with chicken feet in it, anyone?
I've cooked a few recipes from this book and they've all turned out well. I believe I bought this because I was seeking a real Hong Rou Shou recipe.
My wife loves this book! Many of the recipes are real Chinese versions. Not the watered down American version you see so often in the USA. Finding some of the ingredients is a bit tough, but not impossible.
I have almost the complete collection. Treasure them.
Easy but authentic dishes. Had a copy while I was a student in college but had lost it over the years. I am glad I was still able to get my hands on a copy.
The Wei-Chuan Publishing Company (apparently connected with the Taiwanese Wei-Chuan Cooking School), has produced a good number of Cookbooks, mostly dealing with Chinese cookery but also coveing other Asian cuisines as well. I own over a dozen of these now and I like all of them. More importantly, I like all of these books for tmuch he same reasons and, accordingly, I have decided to do a general review that applies to each of them and then provide a few individualized comments where appropriate.Basically, the Wei-Chuan publications are authored/editored by several different persons but the format is largely the same. Each book is divided into logical sections (Meats, Vegetables, Appetizers, etc.) and nearly every recipe is accompanied by a good photograph of the result with some recipes having additional pictures of the preparation as well. This feature alone makes these books well worth the purchase. Another feature of this cuilinary series is that the books are written in China and, at least as far as the books on Chinese cuisine is concerned, the reader need have no issues with 'authenticity'. I personally also like the fact that all of the books are written in Chinese characters and then translated into English. This has has an added bonus of occasionally providing some unintentional amusement due to a particularly 'unfortunate' translation but I specially like it as I am teaching myself Mandarin and these books are excellent learning tools. I often take one on the plane with me when I travel (along with dictionaries) and can spend hours happily translating passages. It is amazing how often the actual translation of a recipe title bears little resemblance to the English title provided.Finally, I have to say that the recipes in all of these books are interesting and he ones that I have tried to reproduce have worked out well. Mainly though, I just like reading through these books for inspiration and enjoyment. The money I have spent has been repaid many times over.The We-Chuan books I currently own are as follows:Chinese Cuisine - Very good introductory section. Recipes range from simple everyday dishes to exotic banquet style delicacies.Chinese Dim Sum: Wel-Chuan Cultural and Educational Foundation - Great 'step-by-step' pictures for many recipes. Bit too much emphasis on sweet rather than savoury for my personal taste.Chinese Snacks - More of the same as in the Dim Sum book. No 'step-by-step' pictures but I actually like this book better.Chinese Appetizers and Garnishes - I haven't attempted much from this book but I am thankful for the great 'step-by-step' pictures provided.Favorite Home Dishes Chinese Cooking - As the name suggests, most of the recipes are simple and, thus, easy to prepare.Chinese Cuisine Beijing Style - Lots of Imperial Banquet dishes and many exotic foreign influenced meals that have been 'Chinesified'.Chinese Cuisine: Cantonese Style - 75 Cantonese recipes. Good recipes with nice pictures but a sparse introduction.Chinese Cuisine Shanghai Style - Typically good Wei-Chuan quality but probably my least favorite of the 'regional' Chinese cookbooks.Chinese Cuisine-Taiwanese Style - Excellent Book. Some truly unique recipes I have never seen elsewhere. I love to browse this volume.Chinese Cuisine: Szechuan Style - I love Szechuan food especially but I would still treat this book as a favorite anyway.Indian Cuisine - A nice book but be aware that the recipes Indian dishes for the Chinese palate, not Indian.Vietnamese Cuisine - Great recipes.Japanese Cuisine - Nearly as good as many books I have that are written by Japanese chefs.Korean Cuisine - My favorite of the We-Chuan non-Chinese cookbooks so far,Singaporean, Malaysian & Indonesian Cuisine - My least favorite Wei-Chuan book so far. Somewhat interesting but I don't look at it much.Finally, I have a new Wei-Chuan book on order and will continue to buy from time to time. I will review separately as I read these new books.
What's unique about this Chinese cookbook (as well as others in this series) is that it caters to the Chinese palate(rather than adapted for the Western palate). One finds favorite authentic homestyle recipes that one would not find in restaurants or other Chinese cookbooks that cater to an American audience. In fact, the book is written in Chinese with English translations. The fact that this series includes English translations makes it possible for first generation (and beyond) Chinese Americans (who can't read Chinese) to make dishes that they remember from mom's traditional home cooking. Recipes are easy and there is a picture for every dish.
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