Yan-Kit's Classic Chinese Cookbook

Figure out how to prepare conventional Chinese food with this broad assortment of true plans from Chinese cookery master Yan-Kit So. Diminish whole, dumplings, Cantonese food — and so on — this exemplary book has each formula and cooking technique you have to get ready delightful, true Chinese food.

With thirty years as a most loved in home kitchens all over the place, Yan-Kit's Classic Chinese Cookbook is a staple for preparing customary Chinese food. Presently this smash hit cookbook is reawakened with magnificent photography that makes preparing Chinese food plans reasonable and straightforward. Indeed, even unpracticed cooks can discover simple plans in this total assortment, and more experienced culinary experts will discover bounty to challenge and pleasure them also.

Bit by bit guidelines, tips and methods, and complete menu thoughts make Yan-Kit's Classic Chinese Cookbook welcoming for home cooks of all ability levels: Find another most loved diminish aggregate formula, get familiar with an incredible procedure for dumplings, or clean your capability in the craft of scrumptious Cantonese food. Yan-Kit's capability and skill in preparing bona fide Chinese food makes her the ideal gourmet specialist to start an excursion into preparing Chinese food, and a believed partner in directing you in more master Chinese dishes.

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.

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! -Cissa

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. -Rhodyfresh

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! -Beth Erickson

Yan-Kit's Classic Chinese Cookbook