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How to Cook Everything
Luckily, the New Year is still a few weeks away. Although I had pledged earlier to stop buying cookbooks without mouth-watering photos, I think I am excused this once. Breaking a 2009 resolution in 2008 doesn’t count. Anyways, the book that led me astray was How to Cook Everything by Mark Bittman. So far, I…
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The Martha Stewart Living Cookbook
I love that the Martha Stewart Living Cookbook offers a broad range of recipes. If I am looking for some basic recipe, I can find it (or something similar) inside. However, I hate that this cookbook is not inspirational. I want a cookbook that inspires creativity and arouses the senses. In other words, I want…
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Sweet and Sour Spare Ribs
I finally made the Sweet and Sour Spare Ribs recipe that I had found in Fuchsia Dunlop’s Revolutionary Chinese Cookbook. The flavor was spot on; however, the ribs ended up a bit dry and overcooked. I found the recipe instructions to be a bit vague in terms of cooking time. In her recipe, I boiled,…
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Review: Revolutionary Chinese Cookbook by Fuchsia Dunlop
Amazon just sent me Fuchsia Dunlop’s Revolutionary Chinese Cookbook. This cookbook exhaustively covers Hunan cuisine. Literally. I was exhausted from reading the cookbook. The introduction? 43 pages. Four paragraphs on bean curds. Two paragraphs on garlic. It all adds up. The first recipe is Sweet-and-Sour Spare Ribs. All recipes include the name in Chinese characters…
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Review: Simple Chinese Cooking by Kylie Kwong
I recently purchased “Simple Chinese Cooking” by Kylie Kwong and tested out some recipes. As a point of reference, I also own and use “Fragrant Harbor Taste” by Ken Hom, “Chinese Cuisine” by Huang Su-Huei (Wei-Chuan Cookbook) and Chinese Cooking at the Academy by the California Culinary Academy. Visually Stunning. “Simple Chinese Cooking” is a…