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The Modern Art of Chinese Cooking
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.
Most popular
- 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.
Cathy Cochran-Lewis
Consultant and writer
Susan Spicer
Chef
Hamish Ingham
Executive Chef Bar H Surry Hills
Barbara-Jo McIntosh
Author and food professional
David Waltuck
Chef
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