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The Modern Art of Chinese Cooking

by Barbara Tropp

says

Barbara Tropp adapts classic Chinese techniques for the modern American kitchen. Dipping your toes into this diverse culinary genre seems a bit less daunting, and a lot more delicious. Take a whack at dim sum with shao mai dumplings or impress a dinner party with Chinese roast pork.

from the publisher

Explanations of Chinese cooking techniques and tools also show how to adapt them to the contemporary American kitchen, while recipes encompass the full range of main dishes, appetizers, dim-sum, and soups.

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Original Publisher
William Morrow and Company
Date of publication
1982
ISBN
0688005667

Recommended by

Carolyn Phillips

Food writer

The sole non-Chinese author here, she was probably most responsible for introducing traditional Chinese cooking methods and dishes to mainstream Americans. True, some of her recipes—and especially the sweets—are not even vaguely Chinese, but they were what she served to the enthusiastic customers at her popular restaurant, San Francisco’s China Moon. She made cooking Chinese seem easy and accessible, and she is one of those great authors who gave me the confidence I needed to forge ahead with my own forays into the infinite delights of China’s cuisines.

Ken Concepcion

Chef

A timeless look at technique and ingredients in Chinese cooking that is still very relevant and fundamental today. An essential, desert island kind of cookbook.

Ivan Orkin

Chef

Boy, this was so important when it was written. It was a really great window into chinese cooking at a time when there weren't that many books.

Hamish Ingham

Executive Chef Bar H Surry Hills

Barbara-Jo McIntosh

Author and food professional

Cathy Cochran-Lewis

Consultant and writer

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