Download PDF The Modern Art of Chinese Cooking: Techniques and Recipes, by Barbara Tropp
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The Modern Art of Chinese Cooking: Techniques and Recipes, by Barbara Tropp
Download PDF The Modern Art of Chinese Cooking: Techniques and Recipes, by Barbara Tropp
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Review
Hailed as a culinary classic when it first appeared years ago in hardcover, it's a pleasure to see the paperback version, which will reach new audiences with its hundreds of recipes and insights on Chinese cooking techniques. Many menu suggestions and notes on techniques are included in this comprehensive guide. -- Midwest Book Review
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Product details
Paperback: 624 pages
Publisher: William Morrow Cookbooks (April 15, 1982)
Language: English
ISBN-10: 0688146112
ISBN-13: 978-0688146115
Product Dimensions:
7 x 1.4 x 10 inches
Shipping Weight: 2.6 pounds
Average Customer Review:
4.2 out of 5 stars
35 customer reviews
Amazon Best Sellers Rank:
#826,790 in Books (See Top 100 in Books)
If you sincerely like authentic Chinese cooking, this is the book you need to own, this one and Ms. Tropp's subsequent book. I ate in her restaurant in San Francisco several years ago, the event being a funeral celebration for a family member. Ms. Tropp was very gracious and kind and her food was absolutely out of this world. I worked in China for several years and was fortunate enough to have learned a few techniques so when reading this book, it brought back fond memories and a few forgotten skills as well. It is a very good read, simple and succinct, and in addition to describing the different herbs and spices and kitchen equipment you might find useful, you will also get a little taste of Chinese culture. Ms. Tropp passed on several years ago which was very sad for me but her legacy lives on in this, her first book, and her subsequent book, China Moon. Being fond of Chinese cooking myself, I'm sure other readers who are enthusiastic about this particular cuisine will find Ms. Tropp's book educational, somewhat entertaining, and very authoritive on the subject. Enjoy.
There's no out trumping Barbara Tropp. She had a particular genus for food which developed into her becoming a true authority on Chinese fusion cuisine. As a born teacher she pays attention to details that many overlook. While innovative, her framework and structure is the traditional Taiwanese approach she learnt while living and studying there. This is one of the best books to learn Chinese cooking skills from.
Awesome and genuine recipes. Not fusion cuisine. Followed her recommendations for seasonings and supplies (ordered and waited for the good stuff) and now my family understands why I have refused to eat the garbage at the local 'Chinese' restaurant. Will make converts out of non believers. First taste was a sight to be seen.
This book has transformed the way I eat dumplings. Extensive tidbits of personal preferences, stories, myths and taboos to enlighten the palate beyond just the food. Each recipe is explained extremely well, step-by-step. Further, her anecdotes about living in Taiwan are interesting and help fuel your personal cooking.To fully appreciate the meals of this books, reading the first few chapters on equipment are invaluable! Her cleaver section is dynamite! I left the purchasing of a variety of cleavers to her, and just bought the one general cleaver she recommended! What a change it has made in my kitchen! Following her techniques and recommended equipment has made my Chinese cooking from an all day affair to a short, well orchestrated event.5-stars because of the personal insight for each section and each recipe; excellent writing and editing; superb recipes (oh, the pork hunan dumplings are divine-especially when made into pot-stickers); easy to follow illustrations that are not complex or childish; and most of all-PRICE! Excellent value for the money!
lots of info here - overall, offers the most in terms of learning about basic Chinese cooking equipment, ingredients, recipes, food philosophy, etc. i.e. if you're only getting one Chinese cookbook this is the one (better than books by grace young, ken hom, or martin yan). If you're getting more than one, then these other authors have good info and can be inspirational as well.
I think this a super book. However, it is definitely not a good introduction for the novice. The recipe instructions are about the clearest and (by far) the most detailed of any I have come across but the whole book has obviously been written with on assumption that the reader has a good bit of experience in the kitchen. There are no photographs in this book and, while I normally subtract stars from my ratings on that basis, the deficiency does not count for much here. What really makes this book so good is the detailed discussion about techniques and the history of certain dishes. There is a lot of interesting stuff in here and this book is definitely a gem in my collection. In particular, I was very interested to read what this author had to say about 'fish-flavor' dishes at page 195. I don't recall ever seeing this explanation of how the name arose in any other book (and I am not sure I am convinced) but I think it is this sort of thing that will make the book appeal to all serious 'foodies'. I also should add that I was pleased to see each recipe name and section heading rendered in Chinese characters (although the translations are not always direct). A great purchase all things considered.
Gave the book to good will.
Much more than just recipes. Fantastic guide to choosing and using tools of the trade. Make your own specialty spices etc. etc...If you really get into your endeavors and want some depth this is for you.For you bachelors out there, if you want to really knock a girl's sox off, impress the heck out of her by asking her over for a chinese dinner you've prepared. Be sure she gets there in time to watch your technique.
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