The Chinese Takeout Cookbook

The Chinese Takeout Cookbook

Quick and Easy Dishes to Prepare at Home

Book - 2012
Average Rating:
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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?
 
But what if you didn't have to eat your favorites out of a container? 
 
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
 
* 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
 
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:
 
* 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
Publisher: New York : Ballantine Books, c2012
Edition: 1st ed
ISBN: 9780345529121
034552912X
Branch Call Number: 641.5951 KUAN
Characteristics: xii, 189 p. : col. ill. ; 24 cm
Alternative Title: Chinese take-out cookbook

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t
TheresaB
Sep 14, 2017

Diana Kuan has succeeded at making Chinese Take Away [think Food Court fair] readily available for the home cook. Accessible ingredients, clear instructions, & a photo on nearly every dish. I especially liked the side bars: I was pleased to learn the origin of the name "Chop Suey" [an anglicization of "jup sui", the Cantonese for "odds & ends"].

j
Jediflower
Apr 19, 2017

Simple and easy to follow recipes. The author does a good job explaining how to season your wok. A good book for beginners and basic Chinese food recipes.

m
misinformation
Jan 12, 2017

To make the Kung Pao chicken recipe spicer, I added red chili pepper flakes and dried "Super Hot Thai" chilis in step 1 of the recipe. I also added a lot (about 1 cup grated) more ginger and about 4 Tablespoons of minced garlic than the recipe called for. I used Trader Joes Moderna Aged Balsamic Vinegar instead of Chinese Black Vinegar. (You could also use a reduction of a good quality Balsamic vinegar if you do not have Chinese black vinegar.) To add a little sweetness, I used Mirin cooking wine. Instead of regular hoisin sauce, I used Soy Vay brand Garlic Hoisin sauce.
I think it is one of the best dishes I have ever made and it is pretty easy too.

n
nerowolfgal
Jun 04, 2013

These recipes work, taste great and in many cases are faster than ordering take-out. I will be buying a copy for myself. One thing: some of the recipes like Kung Pow Chicken are very mild. If you like even moderate spice you may have to up the chilies.

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