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The classic Chinese cook book

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    Available in PDF - DJVU Format | The classic Chinese cook book.pdf | Language: English

Exact, detailed recipes for over two hundred dishes from the eight major culinary regions of China, with notes on advance preparations and with historical, cultural, and social commentaries
3.5 (77660)
  • Pdf

*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 363 pages
  • Harper's Magazine Press; 1st edition (1976)
  • English
  • 2
  • Cookbooks, Food & Wine

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Review Text

  • By J. Yee on April 27, 2013

    First, I am Chinese and was born and raised here in NYC so I have a lot of exposure to Chinese food. It's well written, easy to follow and the dishes she covers are not too exotic (which might discourage some people) but still traditional and popular among the Chinese culinary offerings. Another reason why I like this book so much is because it describes/explains the ingredients that you would not find in you typical American supermaket. This way when you go to an asian market, you won't be as intimidated.

  • By genie on June 14, 2013

    I was impressed with the dimsum and street food book by mai leung and went to get this one as well. Recipes are very simple and very easy to follow specially for begginers. Some cantonese recipes in here which I am familiar with is not very accurate when it comes to flavor and taste. I still think this book is good for those who would love to try some basic chinese cooking.

  • By Gretchen B. on April 4, 2017

    Bought this for my Grandson, it's the best Chinese cook book ever.

  • By Jean M. Davis on March 19, 2010

    I think that The Classic Chinese Cookbook is about as good as an Asian cookbook can get. The recipes are easy to follow and the results are excellent. I found the perfect Kung Pao recipe here, and that was just the beginning...I have cooked a lot of Asian dishes, used a lot of Asian cookbooks, but I think that this is the very best for Chinese cuisine.

  • By Pineygirl on December 8, 2014

    Nobody does crisp lemon chicken like Mai Leung, and that's just the beginning of some of the best Chinese recipes I've ever cooked. Her Kung Pao is delicious, peking beef with scallions in garlic sauce - this book is worth whatever someone is asking for it! My poor Fifth Edition is starting to fall apart, but I'll never let it go. It's one of my two favorites, the other being "The Good Food of Szechwan" by Robert A. Delfs, and I return to them again and again.My only caveat is that, the ingredients must be authentic. I learned to cook Asian food with these two books, and began by shopping at Asian markets for everything but fresh produce. To this day I refuse to use those Americanized Chinese ingredients at the local supermarket unless I'm desperate. (For one thing, you won't find true chili paste with garlic in the average market). It's worth a special trip because it really does make a difference!

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