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The Key to Chinese Cooking, by Irene Kuo
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Product details
Hardcover: 532 pages
Publisher: Knopf; 1st edition (September 12, 1977)
Language: English
ISBN-10: 0394496388
ISBN-13: 978-0394496382
Product Dimensions:
7.2 x 1.8 x 9.8 inches
Shipping Weight: 2.6 pounds
Average Customer Review:
4.6 out of 5 stars
86 customer reviews
Amazon Best Sellers Rank:
#389,898 in Books (See Top 100 in Books)
This book taught me to cook. Not just to cook Chinese food, but to cook any kind of food. I have been using this book since I was 13 years old and I still use it all the time at 51. I have even purchased a 3rd copy that I refuse to use until my current copy has completely disintegrated. I just don't want to take the chance that one day I won't have a usable copy. I wish there was more information on Irene Kuo on the internet. I wish I could explain to her and her family what an impact this book has had on my life. This is how I learned to use a knife, to steam, to stir fry and to braise. Sure there are other great Chinese cookbooks. I strongly recommend anything by Fuchsia Dunlop. However, this book covers all the basic techniques and if you take the time to read the opening chapters you will have all the skills needed to follow any Chinese recipe. You'll even be able to change and adopt the basic recipes for a variety of ingredients.
I just happened upon this book and wish I had found this book twenty years ago. I was from mainland China and my mom is a great cook, so my standard for an English language Chinese book is high.In the few weeks I have had this book, I have cooked several dishes and all were excellent. I spent a lot of time in the last few weeks looking through this book and I look forward to making most dishes.What set this book apart is that it goes beyond giving you a recipe. It gives you proven techniques - many are subtle and simple - that make a huge different even for the most mundane dish. Until I received this book, I thought I could make a tasty stir-fried broccoli or any vegetables. However, simple techniques I learned from this book changed how I stir fry vegetables forever. Not only does the vegetables tastes better, they look better.I love that this books gives the dish titles in both Chinese and English. It simply brings another layer of authenticity to it.I became quite fascinated by the author, looked her up and read about her life. I so wish she were able to publish the second book she was working on. She has long passed away so those additional dishes she developed would probably never see the light of day.I am also puzzled by why this book is out of print while some other less authentic (but more fancy looking) Chinese cookbooks are still in print.I will be forever indebted to the author for all of her hard work over many years - it is evident if you read it - that has brought us so many authentic and inspiring recipes. I had many Chinese books when I received this book. It is now my favorite Chinese book.
I have tried a few recipes since its arrival. The recipes I tried so far all seems to have been carefully tested. I have bought a couple cookbooks written about 'Chinese food' before, few actually deliver the authenticity of the common dishes, even fewer try to acknowledge and distinguish the vastly different regional cuisines existing within the same country. Chinese cuisines are probably the most undervalued and misunderstood cuisine, everyone thinks they know what it is and how you meant to cook it, but few actually understand the nuance of balancing ingredients or flavors (such as salty, spicy, sweet, sour, and even bitterness) within a simple single dish, of which can be easily lost through poorly written recipes, and its inaccurate command of condiment ratios. This is especially true when it's written by someone without a deeper understanding of basic use of, for instance, dark and light soy. Or soy to vinegar/sugar ratio, etc. These are simple and commonly used condiments and flavor profile by Chinese, for a beginner who tries to get a hang of cooking Chinese food, or just cooking, if you don't understand these elements, your dish would not taste even remotely resembles the real thing. And this book delivers that. Similarly, the workflow presented in these recipes are logical and simple to follow. I especially like the way the author thoughtfully grouping ingredients together for easy scanning. Although this is not a book with many mouthwatering food images, it has a very interesting yet detailed 'textbook' sort of format, simple but to the point, user friendly, the gaven instructions make sure that you prep the sauce ahead of time, and prep the starch water for the end to thicken the sauce. This saves you time, and most importantly, it's essential to 'mise en place' in an organized way when you need to do a quick stir fry, a few quick seconds can mean the difference between a burnt tasting dish, and a well executed master piece. Besides, building confidence is important if you're a beginner home cook. This book is for the curious minds.
I own many Asian cookbooks and I try a few recipes to "test the cookbook" before deciding whether it's a keeper. My pet peeve is when cookbook authors write cookbooks simply to sell cookbooks. They have to create new and innovative recipes just to fill and sell a new cookbook without being inspired, because all of their best recipes already appeared in previous editions You end up with recipes like abalone braised in lotus leaves with an almond lychee reduction. Crazy! The book becomes filled with useless recipes with one or two good ones. This book is different- it has some basic great recipes that a person would want to make regularly, and they are delicious! Of the hundreds of cookbooks I own, I have only been inspired to write a review about two of them and this is the only 5- star I gave. So far, the recipes I made are great, specifically the 1-2-3-4-5 Spareribs and the Chengdu Chicken.
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