I'm looking for some advice or a recommendation on a traditional Chinese cooking book for a christmas present. I tried to go to Coles and Chapters but was only directed to books on how to make Ginger Beef and other generic western chinese dishes. I'm looking for a far more traditional book with a number of soups and dim sum recipes.
Any advise?
As a bonus, I'm also looking for a children's chinese writing or calligraphy style book for my little nieces. I bought them a full writing set when I was in China a few weeks ago but I'd like to get them a book as well to learn how to write some of the chinese characters and provide them with some of their meanings. Everything I've been able to find so far has been a bit too advanced for a 10 year old.
I'm looking for some advice or a recommendation on a traditional Chinese cooking book for a christmas present. I tried to go to Coles and Chapters but was only directed to books on how to make Ginger Beef and other generic western chinese dishes. I'm looking for a far more traditional book with a number of soups and dim sum recipes.
Any advise?
As a bonus, I'm also looking for a children's chinese writing or calligraphy style book for my little nieces. I bought them a full writing set when I was in China a few weeks ago but I'd like to get them a book as well to learn how to write some of the chinese characters and provide them with some of their meanings. Everything I've been able to find so far has been a bit too advanced for a 10 year old.
Thanks in advance!
pgsieve
For authentic Chinese cook book, you might have to find one written in Chinese. I have never seen a Western produced book I would consider authentic. Also, a lot of our recipes were past down from our parents and grandparents, who learnt them from the generations before
For beginners, Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo. This one covers the basics - oils, stocks, condiments, rice, stir frys, steaming, wok-work, etc.
Complete Chinese Cookbook by Ken Hom - a collection of recipes that assumes you know the basics. Classics from the north through to south (a bit skimpy on contemp HK style).
These are the real deal (and in English).
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Glad there are actually books. Most Chinese cuisine I know is always about "the feel". The problem is that Chinese cooking is less about science and more about copying in a way that is reasonable. Honestly speaking, many recipes are probably less than 5 ingredients and it's still hard.
"Ok now, put in what you feel is the right amount of salt."
"Uh... how do I know?"
"You just do"
*Put in 2 pinches*
"Aiyah all wrong! Should be 2.5 pinch!"
Wtf!!
"Ok today we make fried rice"
"I'll get the onions and ground beef..."
"Aiyah idiot! Today is about the shallots and pork! Feel!"
Sigh...
"You help me make stirfry, learn by watching"
"Ok, so I chop and mix these ingredients together?"
"Yes."
*Chop/Mixing*
"You too slow! This way so inefficient. I am already done making stirfy while waiting for you"
"Wait, wha...?"
Let's just say... I cook western and the spouse can take the Asian food claim for all I care.
Who else has the experience of making dumplings so loose that you are embarrassed to let people know you made them because they explode in the pot and float around like lost swimming pants in a pool after jumping off the diving board? I can make them now... but man did my future inlaws laugh hard at me.
Not Chinese cooking... but this explains how I feel sometimes...
Traditional Chinese Cooking Book
