The Art of Chinese Cooking, by The Benedictine Sisters of Peking
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The Art of Chinese Cooking, by The Benedictine Sisters of Peking
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The Art of Chinese Cooking, first published in 1956 and with many subsequent reprintings (and revised and updated in this new edition), is an easy-to-use introduction to the basics of Chinese cooking. With just a handful of commonly available ingredients and by following the simple, step-by-step instructions, anyone can create wonderfully tasty dishes in a matter of minutes. (Also available as a kindle ebook, search ASIN B00UMP0NDC).
But first, by way of history, visualize a long, narrow room, one end a demonstration kitchen, the other end with chairs for students. At the stove stand two smiling-faced nuns, clad in voluminous white aprons over flowing black robes. Their own obvious enjoyment in their task, as they stir and taste and answer questions, enhances the gay atmosphere, and from the stove exotic odors waft across the room.
These two delightful and courageous American women came to Japan from a war-ravaged China with little else than their skill in Chinese cooking. To earn their living they started to teach, and as their celestial cuisine won fame in the city of Tokyo they could not keep up with the demand. For the benefit of those who were unable to attend their classes, they have written THE ART OF CHINESE COOKING, which describes the tempting variety of Chinese cooking in concise, easy-to-follow style. Here are their secrets. Use them—and good eating!
The Art of Chinese Cooking, by The Benedictine Sisters of Peking- Amazon Sales Rank: #2017263 in Books
- Published on: 2015-03-09
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .21" w x 6.00" l, .30 pounds
- Binding: Paperback
- 92 pages
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Most helpful customer reviews
7 of 7 people found the following review helpful. A TRULY DE-EE-LIGHTFUL COOKBOOK!! By P. Brook-Stephenson My mother first acquired this cookbook many, MANY years ago when I was a child and we were an American military family living in Japan. Some of the delicious dishes from this cookbook that I grew up on were:>Beef with Peppers>Sweet-Sour Beef Balls with Pineapple and Peppers>Beef with Onions>Beef with Cauliflower and Snow Peas>Chicken and Tomatoes>Pineapple Chicken>Peppered Chicken>Chicken with Tomatoes>Chinese Fried RiceEverything Mom made from this cookbook was always totally delicious! Then my family moved several times and the cookbook was lost and remained so for at least 30 years.Last month I was shopping for used cookbooks and was delighted beyond compare when I came upon this cookbook once more. It, along with many others I bought that day, had belonged to a military family who'd traveled extensively.Obviously I promptly bought it and sat up that evening having a walk down Memory Lane while reviewing the contents of the cookbook.When entertaining, my Mother's favorite standby and religiously applauded dishes were:>Walnut Chicken (with Fried Rice)>Duette DewThese two recipes ALWAYS got rave reviews from our guests. Most poeple, it seemed, were surprised to find walnuts in their dinner but they added a very special uniqueness to the meal.For dessert Mom made Duette Dew, which was a cake made with lots of dates and nuts. After it cooled, one would crumble the entire cake into a serving bowl or individual dishes, then top it with dollops of whipped cream. It was most unusual and so yummy!Years later I was an Army wife stationed in Korea. My husband was a commander and we did a tremdous amount of entertaining. I recalled the Walnut Chicken and Duette Dew and wished I had those particular recipes to use myself.Four of our six children were adopted from Korea and I obviously cooked lots of Asian dishes, but always felt that my recipe collection just wasn't complete without the old family favorites.Now I not only have the cookbook, The Art of Chinese Cooking, but seeing how inexpensively I can get used copies (less than $1)...I plan on buying one for each of my relatives this coming Christmas.In summing up, I have just one thing to say: Consider yourself lucky if you have this cookbook amongst your collection. You'll never regret having bought it!Caio...Brook
2 of 2 people found the following review helpful. Authentic Chinese cooking By fea This is an out of print book but worth every penny you spend. It has authentic recipes which are easy for Westerners to make. Wonderful food and fantastic authors. I spent time studying with them in tokyo many years ago.
0 of 0 people found the following review helpful. A cherished family treasure By Kathleen R. Parrish In 1957, my mother took a class Chinese cooking whlie my Dad was stationed in Tokyo Japan, on a tour that allowed the family to join him. Mom wore her text book for the class to tatters, over the next 30 years. What a delight to find a pristine copy of the book in the used book market as a surprise Christmas gift. What an even greater delight to find the book back in print, so that I can gift each of my sisters and brother with one this Christmas. The recipes are adapted to products and vegetables available in this country. The sweet and sour pork recipe also includes the best recipe I've ever found, for making the wonderful sauce from scratch. And if you've ever wondered how to make egg roll wrappers from scratch - you'll find it in this book.
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