The Modern Art of Chinese Cooking

By Barbara Tropp

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

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.

Recommended by

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.

Barbara-Jo McIntosh

Author and food professional

Hamish Ingham

Executive Chef Bar H Surry Hills

Cathy Cochran-Lewis

Consultant and writer

awards

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