Chinese Cookbook

by Craig Claiborne, Virginia Lee

Savory and seasoned, 250 authentic Chinese recipes served up by experts. "Recipes written so clearly, so explicitly, that even the neophyte shouldn't hesitate to tackle this unique cuisine."--House & Garden

Genres: Cookbooks, Food, Cooking

480 pages, Paperback

First published January 1, 1972

About the author

Craig Claiborne was a restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.

Reviews

[Mary Lee · Rating 5 out of 5]

Been my first stop for more than 45 years for clear, succinct, & tasty Chinese style recipes suitable for cooking at home.

[Queer · Rating 2 out of 5]

So not great at identifying authentic Chinese regional cooking but I have to say Craig Claiborne's treatment of Chinese cuisine was really trying to move beyond the neighborhood Chinese restaurant and into the home kitchen. I'm not sure he succeeded but his goal was one of demystifying food which always makes me happy.