"Chinese food made easy"
by Ching-He Huang
Hardcover (191 pages)
Chapters: Notes from a Chinese kitchen, Takeway favourites, Spicy Sichuan dishes, Dumplings, dim sum and noodles, Fish adn seafood dishes, Street food, Celebration food for family and friends, Desserts and drinks, Side dishes, Cooking techniques and storecupboard, Ching's menu planner.
This is a wonderful book writen by Ching-He Huang, who is one of the 'new stars' in modern Chinese cooking and she became a celebrity chef (thanks to the BBC series under the same title). She re-invents the nation's favourite Chinese dishes, 'upgrading' them with fresh, easy to buy ingredients and offering simple practical tips and techniques. Her style is unique and is visible throughout this book, which accompany the TV series. Book is full of delicious, yet very easy, recipes. You don't need a cupboard full of Chinese ingredients - basics will do!
I love Chinese (and Asian in general) cuisine. I really rarely attempt to cook something myself thinking it's really hard work and too complicated... This book is different though. It is written in easy style with plain language. I love just fliping through the pages, looking at those great, colourful photos and reading about those yummy dishes, ingredients and lots of handy tips when preparing Chinese dish. This book will be a great present idea for someone who likes/loves cooking and is passionate about Asian cuisine or just want to try something new, but not too difficult or time consuming.
The recipes which caught my eye straight away are: Northern-style bean curd dofu (p.135), Fruity sticky rice with toffee sauce (p.150), Egg fu young (p.109), Marbled tea eggs with oyster sauce (p.101) or Egg flower drop soup (p.22).
To urge you even more to buy/read this great cookbook I will use Ching's own words: "Cooking and eating wonderful food every day to me is more pure joy and a sign of our wealth. This does not mean that every dish need be extravagant or expensive - a well-cooked stir-fry or fried rice can give great satisfaction. in my opinion often the best tasting dishes are those simple classics cooked from the heart and given plenty of love and attention."
Som of the recipes I've already tried:
Northern-style bean curd dofu
About the author:
Ching-He Huang (Chinese: 黃瀞億) (born 28 November 1978) is a Taiwanese-born British food writer, food entrepreneur and TV chef who has appeared in a variety of television cooking shows. Ching has starred in three popular TV series and is the author of five best-selling cookbooks. She has developed a range of Ching-branded Woks, tableware, Chinese cooking and preparation utensils marketed by Typhoon Housewares, as well as branded exotic mushrooms grown in the UK - by amazon.com