Product Description

Whether you want to cook a quick and nutritious family meal or impress with a spectacular dinner party, Yan-Kit So teaches you how to chop, slice, stir-fry, steam, roast and braise fantastic authentic Chinese food. Find out how to master the equipment and techniques that will enable you to turn exotic ingredients into fabulous food. Try over 140 step-by-step recipes for all kinds of dishes drawn from China’s regional culinary traditions, from Sweet and Sour Pork to Cantonese Fire Pot and Bean Curd Puffs, with clear guidance on how to prepare and cook each dish. Get chopping – tasty results guaranteed every time!

Product Details

• Amazon Sales Rank: #10296 in Books
• Published on: 2006-11-30
• Original language: English
• Binding: Hardcover
• 256 pages

About the Author
Yan-Kit So informed and inspired generations of people who love Chinese food. A cookery expert at Leith’s School of Food and Wine, she was born in Chungshan, China and raised and educated in Hong Kong and London. She later lived and worked in India and the USA. Yan-Kit So died in 2001.

Customer Reviews

Best Chinese cook book I have yet found - excellent
This is the first cook book where my finished dishes actually looked like the photographs. The information given is precise and well photographed, everything from how to cut the vegetables and meat correctly to cooking techniques and menu suggestions. If you have never cooked a successful Chinese meal before, this book is the answer.

Real Chinese Food
This is a tremendous book - I have trying to cook "authentic" Chinese food for the last few years (after living in China) and this was the best book I have seen. Clear instructions, good selection of dishes and dishes that taste really good. Try the spring rolls, "fish fragranced" pork (really!) - you won't regret it....

fantastic!
For years I have relied on Ken Hom, and now I finally have a worthy addition to my small and intimate selection of cookery books. This is non-pretentious, non-bloody-fusion food set out in clear, easily followed recipes with lots of pretty pictures. The best section is the themed bit at the back, especially if you are already fairly confident with the techniques and tastes of Chinese cookery, but the whole thing is great.