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America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
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But what if you didn’t have to eat your favorites out of a container?�
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In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to
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• stock your pantry with ingredients you can find at your local supermarket
• season and master a wok for all your Chinese cooking needs
• prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions
• wrap egg rolls, dumplings, and wontons like a pro
• steam fish to perfection every time
• create vegetarian variations that will please everyone’s palate
• whip up delectable sweet treats in time for the Chinese New Year
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The Chinese Takeout Cookbook�also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!
Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:
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• Cold Sesame Noodles
• Kung Pao Chicken
• Classic Barbecue Spareribs
• Beef Chow Fun
• Homemade Chili Oil
• Hot and Sour Soup
• Chinatown Roast Duck
• Moo Shu Pork
• Dry-Fried String Beans
• Black Sesame Ice Cream
• And of course, perfectly fried Pork and Shrimp Egg Rolls!
“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook
- Sales Rank: #77785 in Books
- Published on: 2012-12-11
- Released on: 2012-12-11
- Original language: English
- Number of items: 1
- Dimensions: 9.34" h x .86" w x 7.78" l, 1.79 pounds
- Binding: Hardcover
- 208 pages
Amazon.com Review
Featured Recipes from The Chinese Takeout Cookbook Download the recipe for Black Sesame Ice Cream Download the recipe for Cold Sesame Noodles � Download the recipe for Kung Pao Chicken Download the recipe for Pork Belly Buns
Review
“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook
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“By reverse engineering some of America’s best-loved dishes, Diana Kuan takes us back to the roots of good, everyday Chinese cooking: fresh, seasonal, and really fast!”—Cathy Erway, author of The Art of Eating In
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“The Chinese Takeout Cookbook will inspire you to fire up your wok and re-create some of the most beloved American Chinese classics—all in less time than it would take to drive to a restaurant!”—Jaden Hair, author of The Steamy Kitchen Cookbook
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“Diana Kuan has generously offered up a fresh helping of familiar Chinese favorites in this beautiful and easy-to-use cookbook.”—Kim Sun�e, author of Trail of Crumbs
About the Author
Diana Kuan is a food writer and cooking instructor who has taught Chinese cooking in Beijing and New York. Her writing on food and travel has appeared in The Boston Globe, Gourmet, Food & Wine, and Time Out New York, among other publications. She has appeared on the CBS Early Show and other broadcast media. She is the author of the blog Appetite for China, which has more than 6.5 million page views, and teaches Chinese cooking at Whole Foods and the Institute for Culinary Education (ICE) in New York, where she currently resides.
Most helpful customer reviews
124 of 128 people found the following review helpful.
Well culled selection of Asian / American recipes
By Professor
This is quite a book.
1. Recipes are reasonable - with fairly short ingredient lists that are available in most grocery stores like Wegmans. A wide variety of appetizers, soups and entrees.
No recipes requiring eel, seaweed or other obscure ingredients. The book is instructive of the techniques that give Chinese takeout it unique texture (crispy) and taste. I like that the recipes in this book prepare a full quart or more of food. It is such a hassle to purchase special ingredients for these types of recipes and have leftover ingredients that get wasted.
2. Contains all the usual favorites from local restaurants. The title says it all for this book - this is a cookbook of takeout recipes. Note well: If you are looking for a "purist" book on Chinese recipes of regional cuisine - look elsewhere. Understand that this book is geared toward Asian / American palate. You can now make them at home and control the quality of the ingredients / sodium. The recipes deliver flavor that is similar to restaurants (Kung Pao, Generals, Sesame Noodles)
3. I love that there are photos of every recipe - the pages are high gloss. There are also explanations of techniques like velveting and for preparing the ingredients.
Update:
Sesame noodle recipe: On point. savory. Be sure to take the time to find the egg noodles - they give the dish a toothsome quality and richness not present with plan spagetti.
Mongolian: dont skip the fish sauce; it lends a note that is impossible to replicate. If you are not used to measuring while cooking you may want to do so. Measure the sauce exactly - otherwise the noodles absorb a large amount of sauce and become very salty and unsightly (very dark and oily looking)
72 of 75 people found the following review helpful.
No More Take Out for Me!!!!!
By Karla Kirchman-gray
This IS by far the best cookbook I've ever bought myself! At first I was somewhat hesitated, but then, it was just easy. I was tired of ordering takeout and throwing money out the window; plus ordering takeout is not healthy! My favorites recipes that I've actually done are: Kung Pao Chicken, General Tso's and Yang Chow Fried Rice!!!
The best investment of a cookbook ever hands down! If you love Chinese takeout just as much as I do, then this book is for you!!!
64 of 67 people found the following review helpful.
Better than takeout
By Sara
I love the pictures and recipes in this book. I am getting hungry just turning the pages. The sweet chili shrimp recipe is one of my favorites. I like how this book is organized with each chapter containing a different section of a Chinese restaurant menu. The author also tells a story and gives some background information on many of the common ingredients found in Chinese dishes. When I'm craving Chinese takeout, cooking these dishes myself is now an option and a better choice. Many Chinese takeout places nowadays have food that is very greasy or seems to be low in quality. These recipes are high quality, authentic Chinese takeout recipes. I can't wait to try out more recipes.
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