This month’s theme is Chinese cookbooks.  There were several books released recently with varying styles and themes.

Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate & Nate Tate (Amazon.com).  The twenty-something Tate brother and sister team present a travelogue of their journey of flavor through China.  The book is arranged by the author’s travel itinerary through nine specific regions in China.  This hybrid part cookbook, part journey is a lovely look at some interesting dishes in this always fascinating cuisine.

Mission Street Food: Recipes and Ideas from an Improbably Restaurant by Anthony Myint & Karen Leibowitz (Amazon.com) is not an actual cookbook.  It is more of a fascinating read, full of colorful design and photography and insight into the nature of this unusual restaurant/taco truck/burger stand/clubhouse of inventive cooks.  The step by step photography with clever observations, including a cartoon story of how Mission Street began is a wonderful read.  This is not really Chinese food as we know it, but it sounds amazing.  I would wait in line for anything these two prepared!

Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao by Bee Yinn Low (Amazon.com).  I studied Chinese cooking for several years.  It became the basis for my style of light cooking.  I learned the stir-fry techniques and the use of steaming to keep in the flavors.  This book is simple to follow and beautifully illustrated, perfect for a novice cook who wants to try to cook Chinese cuisine.  I have tried several dishes which have been successful and intend to try some more.  The cashew chicken was tasty and easy to prepare.  I also liked the sautéed scallops with asparagus and the Sichuan string beans.  ­­­

 

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