PDF gratuit China the cookbook
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China the cookbook
PDF gratuit China the cookbook
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Détails sur le produit
Relié: 720 pages
Editeur : Phaidon Press Ltd; Édition : 01 (20 octobre 2016)
Collection : FOOD COOK
Langue : Anglais
ISBN-10: 9780714872247
ISBN-13: 978-0714872247
ASIN: 0714872245
Dimensions du produit:
19 x 5,4 x 27,9 cm
Moyenne des commentaires client :
5.0 étoiles sur 5
1 commentaire client
Classement des meilleures ventes d'Amazon:
177.253 en Livres (Voir les 100 premiers en Livres)
Je suis une grande fan de tous les bouquins Phaidon et la encore, quel plaisir! Le livre est beau, les recettes completes et variees, je recommande!
I'm quite surprised this book is not rated higher than what it currently is (4.1 as of 12/13/2016). This book is a gem and deserves nothing short of a full 5 stars. Why? It is a rare find. Rare in the sense that it is probably the MOST comprehensive cookbook of Chinese cuisine you will ever come across. From ingredients to recipes to techniques -- This book has you covered IN DEPTH! And speaking of recipes, nearly every region of China is represented in this book... Sichuan, Cantonese, Hunan, even Hakka -- Over 30 regions and over 650 recipes. IT'S ALL THERE! More than you could ever ask for, and probably far more than you'll ever try cooking.Now to address some of the unfair critical reviews here...Someone gave 2 stars and said "nothing exciting if you already have basic Chinese cookbooks." Pffffft. How many other comprehensive Chinese cookbooks are out there with over 650 recipes that highlight 30+ regions, providing details about the ingredients and techniques to cook these dishes? You could literally spend thousands of dollars acquiring the cookbooks needed to cover what this gem contains.And then there are two 3 star reviews that just say "good" or "okay for home cooking." I have no idea what those reviewers are looking for, but this is like the bible of Chinese cooking. It's not just okay - It's AMAZING! And regarding "okay" for home cooking... All I have to say is DUH! Clearly the author didn't intend this book to be used by anyone other than a home cook; because let's be honest, does a professional Chinese cook need to be schooled on techniques and ingredients? I don't think so.So in closing, if you are looking for the one book to be your everything of Chinese cuisine, this is it. You will find a wide variety of tasty recipes that are mostly easy, but some will require more effort. As mentioned earlier, you'll also learn more about ingredients and technique, and at the end of the day you'll probably develop a greater respect of Chinese cuisine based on the diversity of the dishes between regions. And to top it all off, you will get a workout handling this book because it's big and heavy -- It's quality!
Over the years I've looked for a truly comprehensive book on Chinese cuisine; I am happy to say that I have finally found a cookbook that does justice to an amazing cuisine. I apologize if I seem overly effusive but this is a great book. The book starts with a brief history of the Chinese food culture, then gives an overview of the primary culinary regions and a quick review of classic Chinese cooking techniques and equipment. The best forty pages of content I've read in a long time. No fluff, no hyperbole.The recipes, and there are over 600 of them, cover the full range of topics, appetizers and salads, soups, fish and seafood. poultry, meat, vegetables, tofu and eggs, rice and noodles, and desserts. The book also has a very small section of recipes from famous Chinese chefs from around the globe. It closes with a good glossary and index. I believe that even a novice cook can do well with most of the recipes. A more experienced cook will have no issues following them and improvising with them.I have already tried three of the recipes and they did not disappoint. What I really liked about the recipes, other than the finished product, was how simple and straightforward the instructions were. I reviewed another hundred or so recipes and found that they were equally straightforward and easy to grasp. I have been a student of Chinese cooking for several years and lived in Asia for part of my life. I found the recipes that I read to be faithful to what I was taught. I can't say that about most Chinese cookbooks.I also want to praise and thank the authors and the publisher, for giving us a book that is full of content, not fluff. No glossy art photos, no wasteful white space. You will usually find two recipes per page. It drives me crazy when I see cookbooks that waste paper and do nothing but add cost. The CIA cookbooks are the worst examples of this.If you love Chinese cuisine; if you want to explore its rich culinary diversity; if you want to become a more authentic cook then buy this book. It will be one of the best investment you will make.
An exquisite presentation of Chinese cuisine, this heirloom quality tome is a joy to hold and just flip through randomly. Yet the information it contains is detailed and well documented. This may not be the best cookbook for beginners nor is every recipe it contains appropriate for busy work schedules. Nevertheless, time spent perusing its gilded pages will be rewarded with an increased understanding and appreciation for advanced cooking techniques. The author describes methods of food preparation which are universal and applicable to most cooking styles. So whether you are looking for a specific recipe such as a fried chicken with General Tso's Honey or need to up your game with stir fry, you will find it here. That is if you don't lose your weekend in its beautiful pages.This book would make a wonderful gift for someone who loves culture, China, cooking and reading about these things.
This has a wide variety of recipes. The ones I've tried are very good. As with most cookbooks, more pictures would be better, but what keeps it from a 5 out of 5 is the index; as an example, instead of listing "chow fun" it lists "rice noodles", so even know the Chinese name of a class of dishes won't help much. Still, very much recommended.
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