The Modern Art of Chinese Cooking

Rating:
Summary: The bible of Chinese cooking for the western kitchen
Review: Barbara's tome on modern Chinese cooking is one of the rare cookbooks that actually teaches how to cook - as opposed to how to cook a recipe. Her narratives are very accessible and friendly, allowing you to absorb the information without feeling intimidated. She explains not only how to do things, but why - and the why' s are steeped in the Chinese approach to food. Some food snobs may scoff at some of her recipes as not being "authentic", but the fact is that we do not live in mainland China, do not cook on Chinese stoves, don't have access to the same fresh ingredients, and have not been brought up with the same palate. Instead, this book is a very realistic approach to various Chinese cuisines in the western kitchen that upholds the spirit of the meal. An unexpected and humorous side benefit of her Jewish heritage is the healthy/sanitary anecdotes in her recipes. I was very saddened to hear of her death from cancer, and I continue to give this book to friends as wedding and Xmas gifts. I consider this book to be a must-have in any foodie's library, along with Shizuo Tsuji's "Japanese Cooking - A Simple Art".

Rating:
Summary: Good primer but definitely not too practical
Review: This was the first book on Chinese cooking I ever read. It is a good place to get started because Barbara Tropp is very didactic when it comes to explaining the different cooking techniques, how to choose and mind your wok, the conservation of each product and the different vegetable combinations possible for stir-fries. But traditional Chinese cooking can be exhaustingly time-consuming and unpractical, especially as outlined in the different recipes throughout this book. They're definitely not the kind you would like to try after a hectic working day, especially if you prefer to save some private time for your beloved ones rather than be chopping and blanching away in the kitchen hours on end. My advice is: give it a good read so that the basics of Chinese cooking become second nature, but put it away in your bookcase and keep handy Hugh Carpenter and Teri Sandison's "Wok fast," or Ken Hom's "Quick Wok," instead. They'll teach you how speedy the preparation of a tasty dinner can be.

Rating:
Summary: Great cooking teacher
Review: Totally spellbinding and exciting book! Barbara recognized that great outcomes require more than simply great recipes, and that great execution requires more than superficial knowledge.

In The Modern Art of Chinese Cooking, Barbara prepares the reader for virtually all of the conditions and eventualities that home cooks face. She then provides the in-depth knowledge and nuance necessary to consistently achieve world-class perfection. And she does it in an easy-to-read, entertaining style.

Thanks to Barbara's book, the fine recipes from David Hom and Irene Kuo have reached even greater heights.