Download Ebook Yan-Kit's Classic Chinese Cookbook
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Yan-Kit's Classic Chinese Cookbook
Download Ebook Yan-Kit's Classic Chinese Cookbook
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About the Author
Yan-kit So (1933–2001) was a well-known Chinese cookery expert who successfully demonstrated her special techniques and recipes at leading London cookery schools, including Leith’s School of Food and Wine. Born in Chungshan, China, raised and educated in Hong Kong, and later in London, Yan-kit spent some time in India and the United States but lived most of her life in London. She is the author of numerous books and articles on Chinese cuisine and has contributed recipes and features on regional cooking to Robert Carrier’s Kitchen. She held a PhD in history from the University of London and translated several Chinese short stories for publication by the Chinese University of Hong Kong.
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Product details
Hardcover: 256 pages
Publisher: DK (January 26, 2015)
Language: English
ISBN-10: 1465430075
ISBN-13: 978-1465430076
Product Dimensions:
8 x 1.1 x 9.5 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
38 customer reviews
Amazon Best Sellers Rank:
#190,059 in Books (See Top 100 in Books)
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!Edited to add: We just made the hot and sour soup from this, and it is AMAZING. We did dress it with a bit of hot sesame oil. We just used canned low-sodium chicken broth, and even so- truly splendid! A little bit fussy to make, but not hard, and the results are gorgeous!
As far as the text is concerned, this is a five-star cookbook if ever there was one. For the familiar Chinese classics, it remains probably the best English-language source available, with creditable versions of every dish it includes, and some recipes (the sweet-and-sour pork, for instance) that are unmatched elsewhere. Yet, in contrast to earlier editions, this 2006 British republication now has problems in typeface and layout. Unlike the 1998 American "DK Living" edition, where ingredients and recipes are printed in an easy-to-read bold typeface, the type used in the 2006 hardcover is small and thin; especially in the list of ingredients, the squeezed-together type is very hard to make out, and the fractional amounts can only be read (by me, at least) with a magnifying glass. Moreover, before I gave up, I found at least one instance where the centimeters-to-inches conversion was way off ("¼ inch" as the thickness of the pork cubes in that sweet-and-sour recipe). Then there are the illustrations, usually the glory of a DK cookbook. In the "DK Living" edition, there are pictures of every dish, and they are breathtakingly styled and photographed; they are a lesson in how to make Chinese food look delicious and elegant without the vegetable cutouts or background chinoiserie of lesser publications. In the 2006 version, only some of the dishes are pictured; most of its best photos (the "ingredients" section at the beginning of the book) are those that appeared in the "DK Living" edition, and only the photo of Szechwan duck with lotus rolls is an improvement on the older picture. For the rest, the shallow-focus, hyper-colorful photos may be the current cookbook standard, but they don't measure up to the more austere beauty of the "DK Living" illustrations; they can misrepresent the recipe as given (for instance, the dark soy in the sweet-and-sour fish produces something much browner than the bright red sauce shown); and the sloppily shredded scallions atop the pang pang chicken look downright amateurish. Finally, the ingredient photos (and recipes) in the "DK Living" edition are accompanied by the names in Chinese, a useful addition for Chinese readers or when shopping. Everyone interested in Chinese cooking should own this book; but the "DK Living" edition, a sturdy, well bound paperback, is the one to get.
This hardcover version contains a lot more recipes than the original paperback edition. The layout is also slightly different but it is the recipes that counts as this is probably the best authentic Chinese cook book written for the English speaking audience. The instructions are clear and concise with many useful pictures.A must have cookbook if you are interested in real Chinese cooking and not some watered down adaptation catered to the Western palette.
Missed this book entirely. Was reading an interview with Fuchsia Dunlop author of Every Grain of Rice: Simple Chinese Home Cooking who mentioned this book and another by Yan Kit were several that had great influence on her. The book is excellent I'm enjoying reading it and making dishes from it.
I love DK Eye Witness books, so I bought this one for my son, who is interested in learning how to cook as a professional chef. Being a visual person myself, I thought this would be a good addition to his growing reference library, as it contains all kinds of PHOTOS describing various types of noodles, spices, Chinese cooking instruments, procedures, etc. It is also very clearly written, and my son has informed me he thinks this is a wonderful book and would be extremely helpful for anyone trying to prepare different Chinese dishes.
I really love it, I even drove 90 miles to the nearest Asian superstore to buy ingredients! It is more than just a book of recipes, it introduces you to an ancient culture in a brand new way. There are a lot of pics that help you identify things like golden needles and a dozen or so essential sauces and pastes.I especially enjoyed the 'Fish Fragrant Eggplant' It neither smells or tastes like fish, I love the explanation of the name!
This book is such a gem. I only wish I had discovered it years ago when it was first published. Yan Kit So is intelligent and straight forward, easy to follow and to understand, I wish I could have met her! I received such an education just from reading this book and will continue my quest of making each and every recipe in the book; so far not one has let me down (most have made me a little fatter, he he). I will also be collecting every other cook book she has either written or co-written.
Real classic with some minor updates. I love this book.
The recipes are inspiring.
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