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| Author: Ching-he Huang
Publisher: Harper
Category: Book
List Price: £17.99
Buy New: £8.49
You Save: £9.50 (53%)
New (29) Used (8) Collectible (1) from £3.05
Avg. Customer Rating:  23 reviews
Sales Rank: 59
Media: Hardcover
Edition: TV tie-in ed
Pages: 192
Shipping Weight (lbs): 1.8
Dimensions (in): 9.8 x 7.6 x 1.1
ISBN: 0007264984
EAN: 9780007264988
ASIN: 0007264984
Publication Date: July 7, 2008
Shipping: Eligible for Super Saver Shipping
Availability: Usually dispatched within 24 hours
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| Customer Reviews:
 Excellent chinese recipes with the Ching twist September 14, 2008
5 out of 5 found this review helpful
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.
I love this book!! September 7, 2008
2 out of 2 found this review helpful
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.
 Chinese Food Made Difficult!! September 7, 2008
6 out of 20 found this review helpful
As a keen amateur cook, well versed in other genres, I thought I'd branch out into Chinese cooking. The first disappointment was that half the recipes that featured on the BBC programme weren't in the book. The other major disappointment is that the instructions are so basic that nothing is explained properly and half the recipes don't work.
I have since bought a Ken Hom book and found that not only has she stolen half his recipes, he explains everything a lot better.
Don't waste your money on this book.
Who needs ready meals....... September 4, 2008
4 out of 5 found this review helpful
......... when you can make delicious, nutritious, Chinese dishes, such as Chicken Chow Mein and Chicken and Cashew Nut Stir-Fry, in under half an hour?
Buy this book if you want to enjoy fast,tasty,authentic Chinese food, with a modern twist,at home. The recipes are based on fresh,widely-available ingredients and there's a great selection to choose from. The author de-mystifies Chinese cookery and makes it simple - even for inexperienced or lazy cooks like me!
Yes, it really is easy - and has plenty of recipes too. September 3, 2008
7 out of 7 found this review helpful
What I liked about this book was the fact that the pages were not given over to extensive arty shots of ingredients at odd angles, but were packed with recipes - which, after all is why books should be bought - not just to look good on bookshelves.
The book strikes a fine balance, using authentic ingredients, but never resorting to exotics - you won't find yourself searching the Internet to order strange spices that a dish can't manage without.
Listing the recipes in logical sections was much appreciated - the next time I need a side dish for example, I can quickly turn to the relevant part of the book. Those chefs who love to replicate takeaway favourites are catered for with their own pages at the beginning of the book- a neat ploy, as many of us may have often wondered what might give a recipe that little extra something.
The book is definitely worth the money - cheaper than feeding the family at the takeway, and with a higher recipe to page ratio than most. Highly recommended.
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