PDF Download The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller
PDF Download The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller
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The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller
PDF Download The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller
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Review
Craig Claiborne The New York Times A labor of love...Should be treasured by anyone with a serious interest in the Chinese cuisine.Mark Bittman The New York Times Stands the test of time...still the best guide to Chinese cooking for those with little or no experience.The Washington Post Gives enormous amounts of information absolutely not available elsewhere. Far and away the best.The Wall Street Journal This is the best and most comprehensive Chinese cookbook yet published in America.
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About the Author
Gloria Bley Miller is a professional writer with a varied background in education and the fine arts. Unable to find a complete basic Chinese cookbook, she began to pursue the knowledge of Chinese cooking on her own, haunting Chinese grocery stores, eating in all kinds of Chinese restaurants both at home and abroad, comparing notes with Chinese friends, and, most important, constantly cooking and experimenting in her own kitchen. This cookbook is the result. Miller lives in New York with her husband, a sculptor.
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Product details
Paperback: 927 pages
Publisher: Atria Books; Reprint edition (November 1, 1984)
Language: English
ISBN-10: 0671509934
ISBN-13: 978-0671509934
Product Dimensions:
7.4 x 2 x 9.2 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
85 customer reviews
Amazon Best Sellers Rank:
#227,220 in Books (See Top 100 in Books)
Got these for my sisters for gifts. This has to be the best Chinese Cookbook ever!! We found many of the dishes my father made when we were younger. Soups, steamed dishes, tons of vegetable recipes!!
I purchased my own copy of this wonderful cookbook after a friend lent me hers, and I realized I couldn't live without it! Yes, it's really that good.The real power and utility of this cookbook lies not in its 1,000 recipes (which is a claim I suspect is true, though I've not actually counted them). The real value here is that Miller takes the time to present the basics, and then encourages improvisation and creativity.So, for example, while there are dozens of recipes for stir-fried chicken with all manner of vegetable combinations, the reality is that you could do with just one or two of them. Then, just follow the insights presented on prep and cooking time requirements for specific vegetables in the wok, perhaps follow some of her suggested combinations, and then have a ball using what you happen to have on-hand, what's cheap, or what's in-season.For having 1,000 recipes in it, notably absent are some of the popular (perhaps "Americanized") recipes you might find in the typical Chinese restaurant. For example, there's no cashew chicken to be found. But here again, find something close, and do your own thing... Just prepare the chicken and peanuts, use cashews instead, and while you're at it, make your own picks for veggies to go in the dish (or duplicate what your favorite restaurant happens to throw in).This is bound to be one of those cookbooks that shows as evidence of its utility numerous stains of soy sauce and other ingredients on its pages...
Very clear notion! I loved the cover and simple black drawing illustration inside, so I bought it adding to my recipe collection. I haven’t used any for dishes yet.
Didn’t receive the book pictured but the one I got is amazing
I am a first generation chinese-american and love cooking. I bought the book hoping to get a good reference book. I do most of the cooking and was hoping there would be some of the more exotic dishes. The book provides a solid basis for beginners, but it doesn't contain regional dishes that one can find in china town in SF or monterey park in CA. If you're looking for taiwanese, cantonese or schzwan favorites, they're not in this book.But then again, those dishes (dan dan mien, da bien, wonton noodle soup) are not typically served at your local chinese restaurant outside of CA or NY. If you're looking for an introduction to chinese cooking and don't particularly care to adventure into the exotic regional dishes, this book will serve you well. If you're a food nut like me, it will serve as a nice reference. If you want cookbooks that cover regional recipes, look at your local asian marke, they may have chinese cookbooks which also have english.
I've had this book since it was first published. I continue to give it as a gift to any and all of my foodie friends, explaining that the dishes are so like what I grew up with at home where my father was the main cook. Since they have enjoyed the meals I prepare for them, they are happy to get it. While it may not be the trendiest in regional cooking, it is truly a fine example of basic home cooking that many Chinese Americans would find comforting and familiar. It is so amazing that a non-Asian woman found the voice to represent this style of cooking in such an authentic manner.
This is more than a book of recipes. It has ingredient definitions/descriptions, discussions about regional cuisine, and tells how to create a pleasing menu. Every recipe I have tried is excellent. This book was listed as 'good', but I would have rated it as 'very good'. I would definitely order from this vendor again!
I bought this just after my wedding to my Chinese husband in 2001. He likes American food, but prefers Chinese whenever possible. It has been a lifesaver. He loves the foods that I have cooked out of this book. He said that most resemble or are better than his mom's cooking. Of course, he'd never tell her lol! We've had fun trying the recipes that he grew up eating.
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