The New Classic Chinese Cookbook

by Mai Leung Thayer

Describes Chineses cooking techniques, utensils, and ingredients, and shares recipes for appetizers, poultry, meat, seafood, vegetables, soups, rice, noodles, sauces, and desserts

Genres: Cookbooks, Food

348 pages, Hardcover

First published May 1, 1998

Reviews

[Anne · Rating 3 out of 5]

I enjoyed a Chinese cookbook which was more traditional Chinese instead of Americanized Chinese, and I also appreciated how some of the recipes gave info on the origin of the recipe. However, the sketches really didn't help me picture the food, and I would have preferred pictures. Still an enjoyable read, however.

[Karen · Rating 5 out of 5]

It's great having this cookbook!!! It's so close to my mom's recipes that I do not have to call my mom every time I plan meals. Very authentic.

[christine · Rating 4 out of 5]

Pretty easy the follow. Very Dense, the sketches helped with descriptions as well. Would recommend for those looking to make more authentic Chinese food.