The Young Chef's Chinese Cookbook

by Frances Lee

Children will have fun preparing some of China's typical dishes themselves! The Young Chef's Chinese Cookbook contains fifteen easy-to-prepare recipes each with step-by-step instructions, easy-to-follow photographs, plus tips and warnings for safety in the kitchen. Each recipe includes interesting facts about the culture of China and a special section features the traditions, costumes, food, and fun of Chinese New Year. Recipes include: - spring rolls - four-color soup - fried rice - long-life noodles - red bean soup - dim sum - and more!

40 pages, Library Binding

First published June 1, 2001

Reviews

[J · Rating 3 out of 5]

Unlike my other source which allowed me to read the other books of this series I had to actually find this particular one and was rather quite lucky to find it at the local library. Unlike digital sources it is so much better to be able to hold a book and see how it compares to in real life than just in digital format while the same things that I enjoy about the other books were just as noticeable when you were able to hold it.

The book's width is actually not very much and so is a light read when you compare the amount of pages to other normal cookbooks. Unfortunately the length is just a bit bigger than most cookbooks or even children's books so it is a bit awkward. Besides the dimensions though and with it being hardback it could more or less be easily propped up for the learning chef.

Like the digital formats the presentation and reading of the book are wonderful for beginning cooks. Each recipe is given two pages with two separate boxes - one listing the ingredients and the other the main items necessary for preparation of the items. There is also a third box with tips on preparing the food, what you can use in substitution or some other tip. Meanwhile each recipe is given its name and a small introduction before the reader is taken into step-by-step instructions that are easy to follow.

Although there are photographs of the steps and end product, not all of them give the reader with exactly what they are looking for such as what an ended mixture may look like. Furthermore some of the photographs have their children models showing off either the dish or something that doesn't seem to relate to the recipe itself.

And finally with the recipes provided there was only one that I would say could be considered American Chinese enough to the point where I know it. Although new recipes are fun to discover for those who are looking into finding recipes for more familiar dishes it will be a disappointment in that particular regard.

All in all I have totally loved the series and was blessed to have come across it when I did. I will be most definitely trying out these dishes although the Chinese and Mexican ones may have to be for a later date when I don't have my bf around as he doesn't like that. No matter what, though, it will be fun to try.

[Anna Nesterovich]

My kiddo is interested in Chinese and Japanese cultures, so we checked this book out from the pibrary as part of his educational adventure. As far as I can see, it doesn't amount for much, unfortunately.
1 star - Spring rolls - I hate recipes starting with "buy 1 package of small spring roll skins," as if kids are not capable of making dough on their own. That same sin would immediately result in an overall 1-star review from me for an 'adult' cookbook.
1 star - Shrimp and pork dim sum - Same problem, "buy 1 package of wonton skins."
1 star - Sweetcorn soup with crabmeat - Sounds as far from authentic as you can get. Neither one of us even wanted to try.
1 star - Four-color soup - You don't need a cookbook to start a soup with a stock cube. Making chicken stock is not that difficult.

1 star - Tofu and pork - A recipe for a protein source with a protein source sprinkled with a tiny amount of something green to look prettier.