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The Chinese Kitchen (Anglais) Relié – janvier 2000


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EUR 49,20 EUR 24,03
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EUR 36,53 EUR 0,99

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Descriptions du produit

Book by Hsiung DehTa



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Amazon.com: 8 commentaires
27 internautes sur 28 ont trouvé ce commentaire utile 
good information & nice photos 5 septembre 2000
Par Un client - Publié sur Amazon.com
Format: Relié
Deh-Ta Hsiung is a British-based mainland-trained chef whose polite opinions keep this nicely organized and illustrated book interesting. Although he ignores much of the Cantonese-style cooking that is prevalent in many Chinese cookbooks available in the US, his information is traditional, accurate, and all of the 10 or so recipes I've tried so far have been good. Ingredients such as tofu, oyster sauce, malt sugar, five-spice powder, and Sichuan peppercorns are presented individually with Chinese characters, Pinyin, English, and Latin (for the plants) and photographs of the ingredient and recipes and photos of one or two representative dishes. There's also information provided on how the ingredient grows or is produced or packaged, what it looks and tastes like, how to buy and store it, some basic medicinal uses,...and recipes! I like to use the book in combination with Nina Simonds' and Eileen Yin-Fei Lo's books--taking the best of each.
24 internautes sur 25 ont trouvé ce commentaire utile 
R-e-a-l Chinese Food 8 septembre 2000
Par Un client - Publié sur Amazon.com
Format: Relié
I have always enjoyed Deh Ta-Hsiung's recipes. They are simple to follow & difficult to get wrong, even for a novice cook like me! The recipes he shares range from tasty family dishes to making your own Peking duck or roasting your own barbeque pork which are difficult to come by in most Chinese cook books. Mr Deh also takes time to explain how different types of ingredients come together, and offers to the uninitiated, methods of preparing an ingredient, and photographs which makes me want to dog-ear all the pages with the recipes I plan to try! Most of all, Deh's cooking leads to the most authentic tasting Chinese food!I'm glad the author has finally released an US edition!My only complaint is there just aren't enough recipes!
8 internautes sur 8 ont trouvé ce commentaire utile 
The basic GO-TO book for beginners to gourmets. 4 octobre 2001
Par Un client - Publié sur Amazon.com
Format: Relié
This book presents all the basic ingredients for a Chinese kitchen. If you think you "kinda know" but not really, here is your reference book. The three things that strike me are the accurate descriptions, beautiful photos and pragmatic use of each of the items.
The recipes factually represent authentic old time use.
I would buy this book for the younger Chinese so that they won't forget "what, why and how".
4 internautes sur 4 ont trouvé ce commentaire utile 
Not just a recipe book 7 avril 2007
Par Judith Haemmerle - Publié sur Amazon.com
Format: Broché Achat vérifié
There are probably books with more recipes - recipes aren't really the focus of this book. It's a treatise on the ingredients that go into Chinese cooking, an encyclopedia of what goes into the food and how to find it, how to use it, and where it comes from. I found it delightful reading, and I can now go to the local markets without always feeling that I have no idea what I'm looking at. I bought it as a gift for my son, read it before handing it over, and think I'm probably going to have to get one for myself. It's beautiful to look at, too.
3 internautes sur 3 ont trouvé ce commentaire utile 
Not what I was looking for - Returned it 3 juillet 2012
Par A. Furtwengler - Publié sur Amazon.com
Format: Broché Achat vérifié
I ended up returning this book as it was not what I had thought it was going to be.

What you get when you buy this cookbook is a two-page entry or less for each ingredient the author suggests should be in your pantry. In this entry you get a good explanation of the ingredient (where it comes from, what it's history is - which is great because Chinese cooking is more about the story of the food than just eating tasty food) followed by a recipe or two featuring each ingredient.

As a person who does not have the books suggested pantry, it would've been quite difficult for me to assemble the pantry and would've been even more difficult to use all the food items listed given only one or two recipes. Also, it should be noted that there are some ingredients that you WILL NOT find in American groceries or your local Asian market - such as Shark fin for Shark fin soup or the bird nests for Bird Nest Soup. While I find the process and history of each of these dishes interesting I will never make these dishes because 1) the ecological implications and 2) the absence of a market for the required ingredients.

I would summarize as follows:

Pros: The colorful pictures of every dish, the detail of each ingredient, the layout by ingredient (I'm on the fence because I like that all are arranged by ingredient, but it's also hard to plan when you want to use an ingredient, but need a main course/side dish).

Cons: low ratio of recipes to ingredient (1:1 or 2:1), suggested pantry contains many uncommon ingredients, some recipes in the book cannot be made in American kitchens.
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