Yan-Kit's Classic Chinese Cookbook

by Yan-kit So

Introduces the ingredients, equipment, and techniques used in preparing Chinese cuisine, and shares recipes for appetizers, soups, fish, seafood, poultry, meat, vegetables, rice, noodles, dumplings, and desserts

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, China

239 pages, Paperback

First published January 1, 1984

Reviews

[Lee Broderick · Rating 3 out of 5]

For the best part of thirty years a Chinese recipe book in a British household meant either one by Yan-kit So or by Ken Hom. Yan-Kit was arguably the less popular (Hom's numerous TV appearances led him to become more of a celebrity on these shores than in his native USA) but more scholarly of the pair. It's a mark not only of her scholarliness but of the practicality and ease of use of this, her first book, that it remains in print 29 years after publication. In that time, too, it has received sustained critical praise - winning the prestigious André Simon Food Award on publication and being named in The Observer's '50 Best Cookbooks of All Time' in 2010.

As you'd expect of a Dorling Kindersley book it's lavishly illustrated, an approach which makes it feel thoroughly modern (although, to my eyes, some of the photo's seem a little washed out - no doubt the effect of getting used to books having their images digitally manipulated!). An introductory section introduces Chinese ingredients that may be unfamiliar to Westerners (it's already hard to believe that this includes mange-tout!), equipment and techniques as well as a more general brief segment on Chinese cuisine and the author's background. All of these ingredients and techniques are well illustrated with colour photographs. Another short section at the end of the book outlines the differences between regional cuisines in China and suggests menus reflecting them.

In between, the bulk of the book is made up of recipes which are easy to follow and are usually accompanied by a photograph of the finished dish. The recipes are of the banqueting (and frequently Cantonese) style familiar to most Westerners from Chinese restaurants and takeaways - indeed, spring rolls, sweet & sour pork and Peking duck are all included here. Perhaps, then, this isn't the kind of food you'd want to cook every day but if you do want to prepare these kind of dishes then you really can't do much better than this book.

[Cissa · Rating 5 out of 5]

This cookbook has many of the "famous" Chinese dishes in it, in what looks like reasonably authentic styles (more actual Chinese than American-Chinese). It also has even more enticing dishes that are not as common in the West.

I am on a personal quest for a reasonably easy yet delicious hot-and-sour soup, and while I have a number of Chinese cookbooks of varying styles and authenticities, this is the one I'm starting with. And while perusing it, I've found a bunch more recipes I want to try...

The directions are very clear and well-described. Most have good photos. There is an excellent section in the beginning that not only lists things like the vegetables called for, but shows pictures of them to make them easier to identify in the wild.

It's not as comprehensive as Tropp's, but it's more accessible and has lots of delicious ideas!

[Tim · Rating 5 out of 5]

This ' classic ' in more ways than the title means, book I would put in the same category as Elizabeth David.
For anyone who likes to prepare Chinese food it's a must have. If you can't do it using this book, give up! Easy to understand and with good photo's.
It has been published by several publishers, DK being the latest, and often appears in second hand or charity shops in the earlier editions.

[Titivillus Gorgonius · Rating 5 out of 5]

When this book was translated and published in Finland, the exotic ingredients were impossible to find. I tested those recipes I could and they were all excellent. If you want a glimpse of the immense concept that is "Chinese kitchen", I highly recommend this book. It contains even all the controversial classics such as shark fin soup and bird's nest soup. The recipes are still useful since you can substitute shark fin with glass noodles and bird's nests with snow fungus (Tremella fuciformis) or egg white, for example.

[Kornelis Sietsma · Rating 5 out of 5]

A classic that I've had in my kitchen since the early '90s.

[Amanda Dicicco · Rating 5 out of 5]

I can’t wait to try some of these recipes. They sound delicious and look mouthwatering.

[PL · Rating 4 out of 5]

Tasty like home cooked Chinese food that mom makes.

[Karmologyclinic · Rating 5 out of 5]

The must-have book for cooking chinese. I have tried more than half the recipes and they all turn out yummy.

[HC Lee · Rating 4 out of 5]

My first Chinese cookbook in English in 199x. Easy to follow the steps. Quite comprehensive on typical Chinese dishes.

[Anakbabiilang · Rating 4 out of 5]

Wonderful collection of chinese recipes.
Tried more than half of the recipes in the book and they all turned out delicious.

[Etty Kurnianingsih · Rating 3 out of 5]

This is one from my favorite cooking books. It's simple with common Chinese cooking recipes.