Ebook Free Classic 1000 Chinese Recipes, by Wendy Hobson
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Classic 1000 Chinese Recipes, by Wendy Hobson
Ebook Free Classic 1000 Chinese Recipes, by Wendy Hobson
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This book covers the whole span of Chinese dishes, you'll find a thousand well-chosen recipes. They will lead you through the popular sweet and sour specialities, the mouth-watering garlic and ginger, the crispy duck and the delicious marinades and dips that make Chinese food so irresistable. There are lesser-known regional cuisines, many vegetarian dishes and useful snack ideas that need minimum preparation. From dishes suitable for everyday cooking to sumptuous banquet options, you'll find everything you need here.
- Sales Rank: #1439721 in eBooks
- Published on: 2002-02-01
- Released on: 2013-01-01
- Format: Kindle eBook
Most helpful customer reviews
4 of 4 people found the following review helpful.
Great Chinese cookbook--has Beef with Orange Rind recipe
By Student of the Word
This was a gift 12 years ago, when I sought in vain for an Orange Beef recipe, since that dish is not commonly found where I live. Excellent food, clear instructions, but virtually no photographs or would be rated higher. Really, the food I have tried is 5-star. New cover, to get the old one costs almost $45 on Amazon here! (Also available on Amazon UK) Enjoy!
1 of 1 people found the following review helpful.
Very good cookbook, lots of recipes, some photos
By ReginaShopaholic
Not enough photos, but plenty of useful recipes in this little book. Probably the best chinese cookbook I own. Small in size. High recommend. 4.5 stars would have been my vote, so I gave it 5 out of 5
3 of 4 people found the following review helpful.
Hardly 'Classic' Chinese
By C. J. Thompson
This review refers to the 1993 edition entitled 'The Classic 1000 Chinese Recipes', as opposed to the 2003 edition which omits the initial 'The' from the title.
The book appears to be part of a series all dealing with a different national cuisine but I can't really say that this particular volume has moved me to purchase any of the others. In truth, many of the recipes it provides are clearly written and will likely produce some tasty results. However, describing them as Classic Chinese dishes is a wishful thinking at best. A few of the simpler dishes would likely be at home even on a menu in China but the bulk are merely 'Chinese-ish' at best. Some recipes, though having the names of classic Chinese dishes, are often not even remotely close to their namesakes. If authenticity is of no concern then this book is probably adequate for many (although there are almost no pictures), but if you are looking for a book about actual Chinese cuisine then this is not for you.
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