China Moon Cookbook

by Barbara Tropp, Sandra Bruce (Illustrations)

The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp is the chef/owner of one of San Francisco's most popular restaurants, author of a magical (Barbara Kafka) first cookbook, and a gifted teacher. She is also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.

It's East meets West in a truly original culinary mind (Kirkus) Winner of a 1992 IACP/Julia Child Cookbook Award. Selection of the Book-of-the-Month Club-HomeStyle Books. 146,000 copies in print.

Genres: Cookbooks, Cooking, Food, Asian Literature, China, Nonfiction, Food and Drink

849 pages, Kindle Edition

First published October 1, 1992

Reviews

[Tony R · Rating 5 out of 5]

I've owned this book for over 10 years and cooked most of the recipes multiple times. Not a stinker in the bunch.

Tropp doesn't only provide recipes but she teaches you how to cook and how to taste.

There are some haters out here who claim that this book is not "authentic" enough. Well, it's not supposed to be authentic. Its recipes are adapted from the dishes served at Tropp's China Moon Cafe--Cal-China "fusion" food. Californian ingredients cooked with Chinese flavors and cooking methods.

Delicious.

[Erik · Rating 5 out of 5]

I worked for Barbara Tropp ('BT' as she was known to friends) when China Moon met it's tragic demise. BT was one of the most brilliant people I have ever had the chance to know. China Moon Cookbook provides for a bare bones recipe file of dishes cooked at China Moon Cafe. For the real deal though, seek out BT's omnibus, The Modern Art of Chinese Cooking.

[Grandma Ann · Rating 5 out of 5]

I picked this up on a whim, the only copy at Costco--and it was one of the best whims of my purchasing life. Make your own pickled ginger (the most flavorful ever), and hot chili oils. Excellent ingredient descriptions, even best brand recommendations. Great for anyone who is dairy- or gluten-sensitive, and also for vegetarians. This is FUN cooking, with amazing results.

[Jill · Rating 4 out of 5]

Chef Tropp certainly did have a flair for the Chinese-California fusion! The recipies in this book are all far from ordinary or bland...and as far away from omnipresent pedestrian Chinese take-out joints as one can get. Highly creative and easy-to-follow, albeit somewhat labor-intensive recipies calling for specific home made pantry items-the ingredients for which are all provided for here. However, if you have the time and inclination to infuse oils and vinegars, or the talent and/or daring to make substitutions...her recipes will not disappoint the fan of Pan-Asian or Nouvelle cuisine.
In addition, she is not shy with sharing anecdotes about ingredients, Chinese hisory, or her restaurant in the sidebars. Those alone are worth a read.

[Kay · Rating 5 out of 5]

Labor intensive recipes but worth the effort. The infused oils are delicious. I would recommend cutting the recipes for these oils in half unless you expect to cook out of this book all the time. Ms Tropp teaches about equipment, techniques, ingredients, tasting, and everything or anything you need to know to make this food. The information is applicable to all Chinese cooking. Not just a good cookbook but a great read. I had the pleasure of going to her restaurant, a completely wonderful and delicious experience. Barbara Tropp has been called the Julia Child of Chinese cooking. A well deserved accolade.

[Suz · Rating 5 out of 5]

5 Stars and if I could give it 10 I would.

I've been a chef for over 35 years, and this cookbook became my ticket to playing with flavors and foods that were not available in my area. I used it as a springboard to turn my meat and potato clients into people who raved about the "Tea Smoked Chicken Salad with Radicchio, Mint and Wild Mushrooms" Her "Ginger Moons" and "Sesame Brown Sugar Shortbread" paired with "Fresh Ginger Ice Cream" with "Bittersweet Chocolate Sauce"...SWOON! . Is your mouth watering yet? It should be :)

By now, all of the ingredients are available, at least, online. The recipes are extremely well written. There are also recipes for the sauces that she uses to create her distinct flavors...they keep well refrigerated.

If you enjoy Asian/Chinese food with a hint of the freshest California cuisine, this is the cookbook for you and your lucky family/guests.

[Wendy · Rating 4 out of 5]

Kind of California fusion meets Taiwan. Adapt the recipes to kosher, add a bot more spice, and it works well for eat-in. Scrumptious. And a boon to the figure as well.

[Karen · Rating 5 out of 5]

This is my favorite cookbook. I use it all the time. I have never made a recipe that has disappointed and many have become favorites with friends and family and are requested again and again. It is not a traditional Chinese cookbook, The recipes are Asian /California fusion developed for her restaurant. I have learned more about Chinese ingredients and cooking techniques from this book than from any other in my kitchen. Most recipes use ingredients that must be pre-made, homemade broths, infused oils and vinegars, spice blends. Many of these have become staples in my pantry but I have also substituted plain oils, vinegars and broth with satisfactory results. Even if you never make a recipe from this book, the information included in the side notes is valuable to anyone that likes cooking with Asian ingredients.

[Lupita · Rating 1 out of 5]

ok, very meat based and not exactly what I was looking for...

[Kris · Rating 4 out of 5]

I need to buy this cookbook