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The Classic 1000 Chinese Recipes

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    Available in PDF - DJVU Format | The Classic 1000 Chinese Recipes.pdf | Language: ENGLISH
    Wendy Hobson(Author Editor)

    Book details


Now with colour photographs. This title contains all you'll ever need for mouth-watering Chinese cuisine. You've never seen such a magnificent spread. Here is a brilliant selection of recipes from the best Chinese restaurants, recipes that have tempted so many people to cook Chinese food for themselves. Covering the whole span of Chinese dishes, you'll find a thousand well-chosen recipes. They will lead you through the popular sweet and sour specialities, the mouth-watering garlic and ginger, the crispy duck and the delicious marinades and dips that make Chinese food so irresistible. Naturally, of course, this encyclopedic volume can also introduce you to all manner of lesser-known regional cuisines, many vegetarian dishes and useful snack ideas that need minimum preparation. From dishes suitable for everyday cooking to sumptuous banquet options, you'll find everything you need here.

All you'll ever need for mouth-watering Chinese cuisine.

3.3 (5615)
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Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 400 pages
  • Wendy Hobson(Author Editor)
  • W Foulsham & Co Ltd; New edition edition (1 Feb. 2002)
  • English
  • 7
  • Food & Drink

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Review Text

  • By Harassed Mum on 23 February 2009

    Bought two copies - one for each of my sons. Recipes basic and easy to follow. Successful meals prepared by 15 yr old, who has minimal kitchen skills. May be a bit on the repetitive side, but for anyone not being experienced in the kitchen it will inspire confidence. An overall good standard book to have on the shelf. Does not require hard to get "exotic" ingredients or complicated preparations. Will be enjoyed for years to come.

  • By F. A. Wood on 20 June 2008

    Three weeks in China last year- lower cholesterol and no gastric reflux-so chefs hat on and 2/3 home cooked Chinese meals a week. Overall I have not been disappointed.First time round , stick religiously to the recipes (on those where some ingredients do not mysteriously disappear) - you will find some absolute gems. Some will require your intervention second time round to boost the taste, persevere, experience comes through. A wonderful addition to my library - and I am 74yo. Frank Wood.

  • By zztopbanana on 9 November 2007

    This recipe book is a superb addition to anyone's culinary library - clearly not every recipe will suit every person but it is inconceivable that you would not find a significant number of useful recipes in here and even if you found just one nugget, then considering the price, it would be well worth it.The variety of recipes in any of the 1000 series is simply staggering and there are quite a few vegetarian recipes here too - to say you are stuck for choice is an understatement.Ok, so there are no photographs but against that, the books don't cost a fortune either and they are compact.You really cannot go wrong with any of these recipe books and when you consider they cost little more than 1 issue of pretty much any food magazine, well, they truly are an absolute bargain.Buy this one, buy them all - you won't be disappointed.

  • By Mina on 8 January 2011

    I have bought other books in this series and was happy with them which is when I wanted to try out more chinese recipes I thought about this book. Basically I wanted alot of snack or dim sum recipes and my family sometimes errs on being vegetarian at times,or just goes mad for chicken, so I thought instead of getting several books just go for this.Firstly its basically all the same sauce for a majority of the dishes, which is good that you don't have to buy alot of different ingredients but the dishes all taste the same, i.e about 800 dishes tasting similar. Secondly there are more pork and ham dishes than any other main ingredient such as chicken which is what I would have preferred, and alot of the other dishes contain pork or ham even the turnip soup!The starters/appetisers section is a few pages long and has mainly prawn dishes which I found very disappointing. The Vegetable section is not a vegetarian section but means where vegeatbles are the main ingredient of a dish. I know that some may think that if I wanted a vegetarian selection then I should have got another book, but when a book has a 1000 recipes you would expect something decent in it. Dispite hunting through it which is very time consuming there is very little I would make from this.

  • By sc paul on 28 March 2011

    This is a basic cookbook which takes one recipe for each dish and then changes the ingredients to make it work for chicken, pork, beef or fish.

  • By Czeshirecat on 5 May 2013

    The first recipe I ever look at with a Chinese cookery book is for fried rice. If that passes muster (and contains no sesame oil) then ill take them seriouslyThis book suggests stirring in black treacle..... Ok, I won't hold that against them too much as I've bought the book already. I'll read through the recipes that I can make nicely and see how they do themI think they had a plan, with the 1000 recipe idea, but many recipes look iffy. A pork soup made from pork, chicken stock and bean sprouts simmered for a while. Is that really a good soup? Bean sprouts only need a few secs to heat up or they go rubbery and flat. Looks like many of those 1000 recipes are there to fill space.Some other recipes look pretty genuine and tasty. So if you're a Chinese food fanatic then I'd recommend this book if you can get it at reduced price.

  • By Mrs. J. Ashby on 15 January 2010

    my husband wanted an easy guide cookbook. the recipes are so easy to do and a meal takes about ten minutes.he highly recomends this book.its fabulous and with so many recipes to choose from.

  • By Diana Bayes on 27 October 2010

    As a man just the cook book I needed, wide variety and simple and easy to follow


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