- Gebundene Ausgabe: 192 Seiten
- Verlag: Harpercollins Publishers; Auflage: TV tie-in ed. (1. Juli 2008)
- Sprache: Englisch
- ISBN-10: 0007264984
- ISBN-13: 978-0007264988
- Größe und/oder Gewicht: 19,5 x 25,2 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 221.466 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Chinese Food Made Easy: 100 Simple, Healthy Recipes from Easy-to-find Ingredients (Englisch) Gebundene Ausgabe – 1. Juli 2008
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'Packed with delicious, easy-to-make dishes ... Ching-He Huang is the new face of Chinese cooking.' Heat magazine [five star review] 'Once you have the top 10 ingredients in your store cupboard that are essential to cooking Chinese food, and a few favourites such as oyster or yellow bean sauce - the rest is easy. All you need is Ching-He Huang's Chinese Food Made Easy ... Ching not only tells you all you need to know about using a wok, she shares her passion for Chinese food and Chinese culture too.' Oxford Times
Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series. Drawing on the experiences of top chefs, her family and friends, growers and producers and celebrity enthusiasts Ching sets out to discover the best Chinese cooking in the UK today, introducing easy-to-make Chinese food to sometimes resistant Brits, and painting a picture of modern Anglo-Chinese life in the UK as she goes. Chinese Food Made Easy begins with some of the most familiar dishes from a Chinese takeaway menu - Sweet & Sour Prawns, Chicken with Cashew Nuts, Chop Suey and Cantonese Vegetable Stir Fry, each with Ching's special and imaginative twist. Later we explore spicy Szechuan food: Noodles, Dumplings and Dim sum; Seafood; Fast Food; Desserts and finally Celebratory Food, where Ching presents a complete banquet of dishes to celebrate the Chinese New Year.Ching's knowledge, charm and enthusiasm shine through as she shares the 'basic principles' of Chinese cooking including some of the simple techniques and tips taught by her Grandparents for tasty results.Using ingredients from high-street supermarkets and some imaginative suggestions for alternative ingredients, these classic Chinese dishes are updated, fresh and healthily prepared so that anyone can make and enjoy them. Alle Produktbeschreibungen
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Die Gerichte sind allesamt lecker und kommen in meiner Famile und bei meinen Freunden sehr gut an.
Einziges Manko an dem Buch ist, dass es leider nur in englisch zu bekommen ist und es recht wenig Bildmaterial hat.
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I have several Chinese cookbooks, but many of them are geared towards authenticity or east-meets-west. If I had to categorize Chinese Food Made Easy I'd say it's "30 minute Chinese meals." The recipes emphasize simplicity -- and also healthfulness. Foods that are traditionally deep fried, for instance, use only a few tablespoons of oil, and she turns to more natural sugars (like honey). There's rarely a long list of ingredients; I have most of these items in my pantry. (But then I have a good Chinese market relatively nearby, making it easy to stock up.)
So far, we've made three of her recipes: Scallops with black rice vinegar and ham; Sichuan orange beef with shitake mushrooms; and soy and sesame green beans. All were under a half hour, start-to-finish, and each were delicious. On my upcoming list: Seafood congee (which uses one of those frozen "mixed seafood" packets I see at Trader Joe's but am never sure how best to use), fast hot and sour noodle pot (on the TV show she demonstrated how to make this in less time than a ramen noodle mix), and mango chicken.
My only quibble is her portion sizes. We don't eat a lot, but the scallop recipe made a pretty light dinner. You probably do need at least one accompaniment.
The food at first glance looks nice and interesting enough, but when looking at ingriedients, there doesnt seem to be something appealing.
I'm a huge fan of chinese food and anything oriental, and i do have other books. But i'm not sure what it is with this book. It just seemed to be a never ending list of ingredients to make just one meal, and then those ingredient s are seldom used in any other recipe!
If you are looking for an easy way of cooking chinese food without having to trawl through supermarkets buying lots of ingredients for EACH dish - don't buy this book it will end up on your shelf to be looked through occasionally but never used.
I would score it a 1 or 2, but because i didn't end up actually making anything in it, i didn't want to push the rating down!