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Rating: 
Summary: It is the same as its name says!
Review: The book I am actually using is different book(its ISBN is 957-630-463-6). However it is almost the same book. It is written by the same auther. It is for one who has little time and experience in cooking too. It was a gift from my friend in my first I came to USA to study. Yes, I am a chinese foreign student. By this book, I can make delicious Chinese dishes now. :) All in one, I can not agree with the first review any more. It is the book as its name says!
Rating:
Summary: It is the same as its name says!
Review: The book that I am using is actually different book(its ISBN is 957-630-463-6). However it is almost the same book. It is written by the same auther. It is for one who has little time and experience in cooking too. It was a gift from my friend in my first year I came to USA. Yes, I am a chinese foreign student. By this book, I can make delicious Chinese dishes now. :) All in one, I can not agree with the first review any more. It is the book as its name says!
Rating:
Summary: For the non-Chinese cook
Review: This cookbook isn't just for the Chinese graduate student. The same things that make this a great cookbook for the time-starved foreign student living in the United States also make it a great guide for the time-starved American with a taste for authentic Chinese food. "Chinese Home Cooking Made Easy" contains the basic ingredients of a great cookbook: (1) easy to follow directions; (2) relatively easy cooking techniques; and (3) beautiful color photographs of the final product to get you motivated. In addition, the dishes really are "home style" in the sense that each dish requires relatively few ingredients and focuses on a tried-and-true combination of flavors and textures. Although some may say that not all of the dishes are completely "authentic," these are not recipes for sweet and sour pork. Some of the ingredients are modified to take into consideration what is available in an American grocery store (i.e., English muffins instead of steamed buns, smoked Polish sausage instead of dry-cured Chinese sausage, etc.), and emphasis is placed on microwaving, baking and slow-cook stewing (i.e., the quick, and the easy). Nonetheless, the results are very similar to what you might find served in a Taiwanese home where Mom is a pretty good cook. However, despite the focus on easily available ingredients, many of the best dishes might still require a trip to a local Asian grocery for such basic ingredients as hot bean sauce and Szechwan peppercorns. Fortunately, today almost every American town has one. This is one of my favorite cookbooks, of all cooking styles.
Rating:
Summary: For the non-Chinese cook
Review: This cookbook isn't just for the Chinese graduate student. The same things that make this a great cookbook for the time-starved foreign student living in the United States also make it a great guide for the time-starved American with a taste for authentic Chinese food. "Chinese Home Cooking Made Easy" contains the basic ingredients of a great cookbook: (1) easy to follow directions; (2) relatively easy cooking techniques; and (3) beautiful color photographs of the final product to get you motivated. In addition, the dishes really are "home style" in the sense that each dish requires relatively few ingredients and focuses on a tried-and-true combination of flavors and textures. Although some may say that not all of the dishes are completely "authentic," these are not recipes for sweet and sour pork. Some of the ingredients are modified to take into consideration what is available in an American grocery store (i.e., English muffins instead of steamed buns, smoked Polish sausage instead of dry-cured Chinese sausage, etc.), and emphasis is placed on microwaving, baking and slow-cook stewing (i.e., the quick, and the easy). Nonetheless, the results are very similar to what you might find served in a Taiwanese home where Mom is a pretty good cook. However, despite the focus on easily available ingredients, many of the best dishes might still require a trip to a local Asian grocery for such basic ingredients as hot bean sauce and Szechwan peppercorns. Fortunately, today almost every American town has one. This is one of my favorite cookbooks, of all cooking styles.
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