Author(s): Su-Huei Huang, Mu-Tsun Lee
Publisher: Wei-Chuan Publishing
Publication Date: 2005-08
Pages: 173
Review: Chinese Cuisine. Rice & Noodles. By Su-Huei Huang and Mu-Tsun Lee
More that 174 pages of wonderful food with step-by-step Chinese and Enlish text and colour photos to guide you through each recipe.
Mrs. Su-Huei Huang established the “Wei-Chuan Cooking School” in Taiwan in 1963 together with Mr. Mu-Tsun Lee, chief professor of Chinese culinary cooking, now a resident of Japan. More than 200.000 students from Taiwan and other countries have matriculated in this school throughout the years and many of the graduates have become successful restaurant owners or chefs all over the world.
Something from the history from China:
In Taiwan the cooking tradition going back to “The ruling Emperers of China” and their Royal kitchen and cooks”. This fine art of cooking was lost in China during the revolution. However when the famous general, later President “Chiang Kai-shek” ( / ) escaped in 1949 from mainland China to Taiwan with thousands of the upper class and the former Chinese government officials, they also included some famous Chefs from The Imperial Kitchen. During the time of the Emperors power in China they were never allowed to write down any Royal recepies, or to give them away. The recepies were only for the Emperor and his entourage. Those who gave away recepies lost their heads…, very quickly…. Those Chinese who came to Taiwan brought with them many old and great Chinese cooking traditions which have fortunately survived.
The Publisher:
The wonderful cooking school “Wei-Chuan Cooking School” in Taiwan has published a whole series of wonderful cookbooks. Lee Wha Lim have written more than 19 different books covering food from all the different regions of China.
And all his books are excellent!!! - They are all written in two languages English and Chinese. Each dish is described in preparations, step by step, explaining everything in English and is so crystal clear and easy to understand that one would wish that many western cookbooks couls be that concise.
This cook book:
All the major parts of China is representated in this fine cooking book (Szechwan, Cantonese, Beijing, Shanghai and Taiwanese).
And it start explaining about the different types of rice and noodles you can buy, and with photos in colour so you can relate to the different types. Then there is a comprehensive chapter on different kind of cooking oils, frequents used spices and dried goods, as well as vegetables and herbs, meats and vegetables and stocks.
You will learn how to shop, prepare all food and ingridiences, step by step and you will learn how to cut the meat and seafood the correct way. You will learn how to prepare rice in several different ways from boid to steamed and fried, etc.
If you love rice and noodles, you will also love this book. It is one of the best books I have seen and it is written by the Chinese themself! Can’t be better.
PER GADE
Denmark, England, USA & Japan.
Music Professor,
author of 56 books,
prize winner in international cooking and gourmand food,
for friends and special partiesThis cookbook is great for beginners.. the recipes I’ve tried so far turned out exactly like they should look and taste. It’s a great edition if you’re doing everyday cooking for two. I am a big fan of the Weichuan cookbook series (maybe because my mom based her cooking on them when I was growing up) but was a little disappointed by this one. I was not expecting such a large section about dishes served over rice, but rather more recipes using rice and noodles as a central ingredient. Having said that, a lot of the staples are in here so it still serves a handy reference manual (I tend to improvise and add more ingredients than suggested, using the recipes in this book just as a general guide). I purchased this book from Amazon last week and am already using it all the time. I grew up in Taiwan and wanted to make recipes that were genuine chinese. My mother always used the Wei Chuan cookbooks so when I found this one I had to have it. It’s been a real treat. My sister and I looked at the recipes and reminisced about our childhood and all the yummy dishes we missed, many of which are in this book. The Kung Pao chicken alone made the book worth buying. The recipes are easy and don’t call for a lot of ingredients. There is also lots of variety between the meat dishes, noodles, soups, fried rice and dessert recipes.If you love to cook, this book is worth having. The recipes are written very clearly, the pictures look so great you want to take a bite out of the page. I have tried many different Chinese cookbooks in the past, this one beats them all. Just for the Kung Pao Chicken and the Beef and Pepper Sauce alone makes this book worth having. The author also tells you how some recipes originated, e.g., Kung Pao means “Royal Teacher to the Prince,” this recipe was named after Ding Bao Zhen after being promoted to that position in the Qing Dynasty. Little tidbits like this I find fun and fascinating! You don’t need a wok to prepare the recipes, I use a nonstick 12-inch skillet and the recipes come out great. Very easy to prepare. The trick is to have all the ingredients measured and handy when you are about to cook, because everything cooks so fast. My husband said he’ll never eat take-out again!
Price: $24.95 Buy This Book