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Chinese Village Cookbook: A Practical Guide to Cantonese Country Cooking, by Rhoda Yee
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Advice on the use of the wok and other oriental implements accompanies traditional Cantonese recipes, easily prepared in the American kitchen
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Product details
Paperback: 92 pages
Publisher: Random House Inc; 10th Printing edition (February 1, 1975)
Language: English
ISBN-10: 0394731522
ISBN-13: 978-0394731520
Package Dimensions:
8.4 x 8.4 x 0.4 inches
Shipping Weight: 11.2 ounces
Average Customer Review:
4.3 out of 5 stars
38 customer reviews
Amazon Best Sellers Rank:
#358,915 in Books (See Top 100 in Books)
I believe I bought Chinese Village Cookbook when it was published (1975) and for 20 years it was probably the most used cookbook in my collection. Not only is it delightfully written, but the recipes taste like really good Chinese food but without the 50 ingredients and hours of prep. When my (blessedly former) husband and I split he agreed to send me my cookbooks after our house sold. Instead, he chose to take them to the dump. (his story) I was irritated, if not surprised by his behavior primarily because I thought I would never find a copy of this book again.I'd forgotten the title, but remembered it was green with a little house on the cover. Though I've order slews of stuff from Amazon over the years it never occurred to me that I might find the obscure little green Chinese cook book if I tried. Finally, two decades later, I entered "Chinese cook book" in search, poured through the listings, and there it was[!!!!!!]. I couldn't order it fast enough. It's just as excellent as I remembered and I'm so happy to know its author, Rhoda Yee, is still alive and well and cooking up a storm in the San Francisco area. (and has written more books. . .must get them all...)
Just received the book today, and although I haven't tried the recipes yet, just looking at the names of the recipes, they're almost all for foods my mom used to make when my siblings and I were growing up! Ultimate comfort foods, including Jook, Steamed Minced Pork with Water Chestnuts, Steamed Eggs, Parchment Chicken, Fuzzy Melon Soup, Winter Melon Soup, Steamed Spareribs in Black Bean Sauce and Lo Han Jai. Excited to try these recipes out!
I'm getting practical with my choices for Asian cookbooks, and I really want more REAL recipes, especially from those who still remember (at the time of the original publication, that is) what it was like to live in Mainland China. And I really like the rustic nature of these recipes as well as the history remembered. Okay, this has one of the best egg fu yung recipes I've found. Well, no restaurant around here seems to even remember what that is!The photos are fab. I really LOVE the one of the village tea house with the hens roosted just under the roof! That alone and the story behind it was worth the book itself!
The recipes are authentic. The tastes are great and the recipes are generally easy to follow. If I wanted to be critical, I'd say I don't need the basic cooking techniques nor the ingredient descriptions. But being Cantonese (born is the US) I've been around Cantonese cooking all my life. So I can understand these chapters are important to those not born into a Cantonese family. I just bought my third copy recently. My first one was given to me in the 70's which disappeared. I bought a second one and again it disappeared... I think members in my family must have been "borrowing" mine... So, now I'm on my 3rd one...
Mom took cooking lessons from Rhoda Yee many years ago. She lived in our neighborhood. I grew up eating the very best Chinese food that my Mother, from Nashville, TN, learned to cook from Rhoda. Wonderful memories and very easy to follow...recipes are delicious and the best!!
Cute book from 1975. My boyfriend is Cantonese and I am always trying to find ways to make him feel at home. This book is simple and to the point. Most things you can find at the local market and no need to go to an Asian one. Some do require that but most do not.
With all of the books popping up trying to create fusians of every type of food on this planet, it is really nice to get back to basics, and Rhoda Yee's books are just that, basic traditional chinese cuisine. I am very happy that I purchased this book, now I can make a dinner for the entire family myself. Isn't cooking so much more personal and better for you? This book nicely compliments her Dim Sum book. There are soup recipes, rice and noodle recipes, chicken, beef and Pork recipes and a few vegetarian dishes. This is a really nicely rounded book. Not too much of one thing.
I love Chinese food and this book was chock full of delicious recipes! I have prepared several recipes already for friends and they absolutely loved the outcome.
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