Free PDF Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao, by Bee Yinn Low
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Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao, by Bee Yinn Low
Free PDF Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao, by Bee Yinn Low
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Review
"Keeping matters simple without descending into the simplistic, Low presents a few dozen standard Chinese recipes from both Cantonese and Sichuan traditions." —Booklist"And now Bee's authored the cookbook Easy Chinese Recipes, Family Favorites from Dim Sum to Kung Pao, featuring over 80 Chinese recipes perfect for the novice cook and anyone that doesn't have a Chinese restaurant right next door." —FoodieCrush.com blog"Her recipes are beyond amazing, and her photography is just stunning, to say the least. "—Babble.com"The theme is "easy," but Low offers an intriguing range of Chinese food, not just pared-down, simple dishes for beginners." —LA Weekly"One of the first things I do with a new cookbook is thumb through the pages to get a feel for the layout. Low's book has great photos of the dishes and photos showing tips/techniques; I wouldn't expect anything less from a world-renowned blogger (http://www.rasamalaysia.com/). A few more likes, especially appreciated in ethnic cookbooks, are the chapters containing cooking tips and techniques; description of equipment and utensils; and, more importantly, a description of ingredients with photos of the common brands of bottled and jarred sauces/condiments. I may not be able to read Chinese, but I'm pretty good at matching pictures." —TheDaringKitchen.com blog"Plumb Bee's debut cookbook and you'll find interesting nuggets of information that she's plucked from Asian kitchens. To frame her book "easy" is to downgrade it because "easy" often connotes shortcuts. In reality, the book is dotted with nifty tidbits to help you understand certain aspects of Chinese cooking." —VietWorldKitchen.com blog"Demystifying basic Chinese cookery, everything is clear, every recipe easily accessible, every one easy to follow in this volume. If new to Chinese cuisine, read the author's passion and perfection as you make every recipe. […] This book is at the top of its genre." —Flavor & Fortune blog"The book is a labor of love for Low, who in addition to penning the recipes and explanations, also styled and shot the food—in all 80 Chinese dishes harvested from her blog entries. You will find popular Chinese classics like Fried Rice, Tea Leaf Eggs, as well as dim sum items that Low has perfected at home, and American favorites like Mongolian Beef, and Beef with Broccoli. This book is ideal for beginner cooks and those looking for some simple, mid-week meal ideas." — Flavours Magazine
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About the Author
Born and raised in Malaysia, Bee Yinn Low is a Chinese-Malaysian. She is the publisher behind the hugely successful and popular Asian recipes site at Rasa Malaysia (RasaMalaysia.com,), which is currently the largest independent Asian recipes blog on the web. Previous to her blog, Bee worked as a business executive in one of the world's largest media companies, specializing in social media, online marketing and international business development in the United States, China and other Asian Countries.
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Product details
Hardcover: 144 pages
Publisher: Tuttle Publishing; Hardcover with Jacket edition (September 10, 2011)
Language: English
ISBN-10: 0804841470
ISBN-13: 978-0804841474
Product Dimensions:
9 x 0.9 x 10 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
346 customer reviews
Amazon Best Sellers Rank:
#35,578 in Books (See Top 100 in Books)
I am a stir fry fanatic and have been making Chinese food for close to 20 years now. I have developed my own recipes over the years through trial and error and discovering personal preference, but am always on the lookout for new ideas and techniques. The recipes in this book are exactly what I would expect for quality stir fry dishes, and some are even quite close to the recipes I have developed over the years. On top of that she shares many great tips that it would take a long time to discover on your own (such as how to properly treat shrimp before stir frying). Even with my stir frying experience I still found this book to be quite useful, and for someone just getting starting I would dare say this is THE book to get you started on your journey.
Not bad at all!! Her techniques (towards the beginning of the book) and recipes were great! Out of the several cookbooks I own, this is one of the best. My favorite recipe, Kung Pao chicken, tastes very similar (and perhaps better) than the one I get from restaurants. She's the real deal. Her recipes are not watered down like in most other cook books. Her book is one of the few that's actually worth getting if you love Chinese food. Follow all her tips, including how to tenderize meat. It's worth the extra steps. My husband and I loved the recipes--I've prepared several from this book. All were good. Thank you for writing a well thought out book!! Lots of ingredients but yummy results!! This foodie appreciates it! I love Chinese food even though I'm not Chinese. ;)
We love Chinese food, because it’s so healthy and I wanted to learn to make some of our favorites. This cookbook helped me understand how to cut and tenderize meats the proper way for Chinese dishes. Also the different noodle products, how to make them fresh and what dishes and sauces to use with them. There are many recipes included from appetizers like soups, pot stickers, egg and spring rolls to main dishes using poultry, beef, fish and pork and rice dishes, deserts are also included. I am so pleased with this purchase.
Easy chinese recipes: family favorites from dim sum to kung Pao, pretty much says it all. This cookbook is full of the kind of recipes one would get out in a restaurant, from egg drop soup to orange chicken, only you, yes you, can make these at home. Low has demystified the sauces, the ingredients, and the techniques to make the recipes achievable, and yes, easy. This isn't a huge cookbook but the recipes included are the ones most people do seem to favor. When I read the recipe for shrimp toast I was thinking that no way would this taste like anything I'd get in a restaurant, it was too easy. As my sons and I chowed through the toast I kept thinking, wow, I made this! wow! and it was as good, if not better, than any restaurant.We have a place here, pushcart dim sum, that is delicious (and fairly pricey) At home, from this cookbook so far, I've made the ribs, the black bean clams, and the pork bun filling, and it's all been really doable. I am not a stranger to Chinese cooking, I've been doing it for many years, but I still like to eat out because restaurant food is just different, and now I am making food that tastes like I ordered it from our favorite Chinese take out.Pros:well laid out recipes with ingredient list and directions that are easy to read and followPictures of every recipepictures of some of the trickier techniquesa good basic explanation of techniques and ingredients in the front of the bookdelicious easy recipesCons: none that I've found. quibbles- I like plain white background paper but that isn't really star reduction worthy.*ETA April 12, 2012. I can't tell you how much I love this book. Everything comes out delicious and looking pretty much like the picture. Out of 14 chinese cookbooks this has become my go to book. I recently did a cook book purge and got rid of over 300, including several Chinese, I just didn't need them anymore because this is the book I turn to. I make something from it weekly, and it's such a winner. Make this your fist Chinese cookbook, or your last, either way you will be happy you bought this book.
It has many appetizing pictures, and most of the recipes are fairly easy. There are descriptions of each dish with an appealing flavor profile and usually some degree of history or interesting details in case the recipe is an unfamiliar one, though most of your restaurant favorites are in here. It does also have a few "unusual" dishes, such as squid or duck not as common on a Westernized Chinese menu, and most of the recipes can be adapted around other primary meats or even tofu, though for tofu you should probably be aware of different cooking times. However, if you have access to more uncommon meats, such as squid, duck, etc., the dishes' sauces and seasonings will substitute well.If there's a downside, the worst thing would be some of the dishes (Hunan Beef) came out a little salty for my taste as written, and I don't find fast-food Chinese "salty," so that may be saying something. The rest of my family loves the dishes I think are too salty, however.The best thing the cook in the family liked about this book was the beginning section that details many of the ingredients unique to Chinese cooking, with flavor profiles and pictures. It allows her to experiment more with Chinese flavors when she knows what adds what and what to look for.Ultimately I'd say it's a great book for people who don't cook much, or people who are great cooks but not familiar with Chinese cooking who want to learn the tastes and techniques to add to their repertoire. Even if you know how to stir-fry, the primary method (though not the only method; there's a soup and dessert section), it's also great for learning the flavor mixes that make Chinese cooking unique, and tips and tricks for Chinese style springy shrimp and such.
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