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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home

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America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?   But what if you didn’t have to ea America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?   But what if you didn’t have to eat your favorites out of a container?    In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to   • stock your pantry with ingredients you can find at your local supermarket • season and master a wok for all your Chinese cooking needs • prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions • wrap egg rolls, dumplings, and wontons like a pro • steam fish to perfection every time • create vegetarian variations that will please everyone’s palate • whip up delectable sweet treats in time for the Chinese New Year   The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking! Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:   • Cold Sesame Noodles • Kung Pao Chicken • Classic Barbecue Spareribs • Beef Chow Fun • Homemade Chili Oil • Hot and Sour Soup • Chinatown Roast Duck • Moo Shu Pork • Dry-Fried String Beans • Black Sesame Ice Cream • And of course, perfectly fried Pork and Shrimp Egg Rolls! “Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook From the Hardcover edition.


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America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?   But what if you didn’t have to ea America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?   But what if you didn’t have to eat your favorites out of a container?    In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to   • stock your pantry with ingredients you can find at your local supermarket • season and master a wok for all your Chinese cooking needs • prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions • wrap egg rolls, dumplings, and wontons like a pro • steam fish to perfection every time • create vegetarian variations that will please everyone’s palate • whip up delectable sweet treats in time for the Chinese New Year   The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking! Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:   • Cold Sesame Noodles • Kung Pao Chicken • Classic Barbecue Spareribs • Beef Chow Fun • Homemade Chili Oil • Hot and Sour Soup • Chinatown Roast Duck • Moo Shu Pork • Dry-Fried String Beans • Black Sesame Ice Cream • And of course, perfectly fried Pork and Shrimp Egg Rolls! “Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook From the Hardcover edition.

30 review for The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home

  1. 5 out of 5

    Shelby *trains flying monkeys*

    I so love Chinese Take out food. Love the whole buffet thing too. Hmm now I'm hungry. Anyways, this cookbook actually looks like I can make some of the recipes. I made this one last night. Dan Dan Noodles... Yes I improvised and threw in two different kinds of noodles. I was out of scallions too. Oh well..they actually turned out well. The kidlet really liked them. There are several other recipes in this book that I would love to try. Including Mongolian Be I so love Chinese Take out food. Love the whole buffet thing too. Hmm now I'm hungry. Anyways, this cookbook actually looks like I can make some of the recipes. I made this one last night. Dan Dan Noodles... Yes I improvised and threw in two different kinds of noodles. I was out of scallions too. Oh well..they actually turned out well. The kidlet really liked them. There are several other recipes in this book that I would love to try. Including Mongolian Beef, General Tso's Chicken and hot-n-sour soup..yum. It's a library copy so I may just have to end up buying this one.

  2. 4 out of 5

    Sharon

    Only made two recipes so far, but just those two earn this book a perfect rating. For as long as I've been cooking, I've been dying--DYING, I tell you!--to learn how to make junky, takeout-style Chinese food at home. I've experimented with virtually every recipe I could find online, but nothing ever satisfied the same way a giant serving of strip-mall buffet food would. I just figured it was the lack of MSG...or some other mystery ingredient I didn't want to know about. We got perfect Only made two recipes so far, but just those two earn this book a perfect rating. For as long as I've been cooking, I've been dying--DYING, I tell you!--to learn how to make junky, takeout-style Chinese food at home. I've experimented with virtually every recipe I could find online, but nothing ever satisfied the same way a giant serving of strip-mall buffet food would. I just figured it was the lack of MSG...or some other mystery ingredient I didn't want to know about. We got perfect General Tso's Chicken and broccoli from this book. Even the steamed rice was better than I've ever made (rinse the rice, use less than double water). We're completely sold and this will be a regular go-to book when we crave food that's just a little naughty, but still fresh and homemade.

  3. 4 out of 5

    Kathrynn

    I love this little cookbook! It truly has "Chinese takeout" recipes, i.e., Pork and Shrimp Egg Rolls; Classic Barbecued Spareribs; Crab Rangoon, Pork and Mushroom Dumplings; Fried Pork and Shrimp Wontons; Egg Drop Soup; Hot and Sour Soup; Wonton Soup; Chinese Chicken Salad; Kung Pao Chicken; Lemon Chicken, Cashew Chicken, General Tso's Chicken, Stir-Fried Sesame Chicken; Moo Goo Gai Pan; Orange Chicken; Spicy Black Bean Chicken; Beef with Broccoli; Mongolian Beef; Sweet and Sour Pork; Garlic Shr I love this little cookbook! It truly has "Chinese takeout" recipes, i.e., Pork and Shrimp Egg Rolls; Classic Barbecued Spareribs; Crab Rangoon, Pork and Mushroom Dumplings; Fried Pork and Shrimp Wontons; Egg Drop Soup; Hot and Sour Soup; Wonton Soup; Chinese Chicken Salad; Kung Pao Chicken; Lemon Chicken, Cashew Chicken, General Tso's Chicken, Stir-Fried Sesame Chicken; Moo Goo Gai Pan; Orange Chicken; Spicy Black Bean Chicken; Beef with Broccoli; Mongolian Beef; Sweet and Sour Pork; Garlic Shrimp with Broccoli; Simple Broccoli Stir-Fry; Stir-Fried Asparagus Tips; Dan Dan Noodles; Chicken Chow Mein; Roast Pork Lo Mein; Singapore Noodles; Chop Suey;Pineapple Fried Rice; and many others! The beginning of this almost full color cookbook has pictures of what to look for when buying ingredients. Tips for picking the best veggies and more. The majority of each recipe has color photo's, too. Wonderful book!

  4. 4 out of 5

    Mike Watson

    So good. If you look up the author's web site, you quickly see that she is qualified to talk to you all day about the intricacies of authentic Chinese cooking. That is not what this book is about. It is about making goddamned beef and broccoli that tastes just like your favorite Chinese restaurant by your house. Everything I've made out of it has been a success.

  5. 5 out of 5

    Sarah

    I took a dumpling class taught by this author before her book was published. She really has taken the time to learn her craft. Every recipe I've made from the book so far has been great. It does help if you have an Asian grocery store nearby for ingredients, as some are not easy to find in regular grocery stores.

  6. 5 out of 5

    Marianthi

    really is ridiculously easy to follow

  7. 5 out of 5

    Nicole

    It is a useful beginners book because it introduces the spices and other ingredients necessary to cook an average Chinese meal, one that is comparable to a fast food chain or most Chinese restaurants. However, the author is an accomplished cook but not a chef. Hence, the dishes lack the distinct individuality that could make them outstanding. In contrast, when I use the Chinese recipes from my America's Test Kitchen cookbook they sparkle with individuality. Once I master these fundamentals, I pl It is a useful beginners book because it introduces the spices and other ingredients necessary to cook an average Chinese meal, one that is comparable to a fast food chain or most Chinese restaurants. However, the author is an accomplished cook but not a chef. Hence, the dishes lack the distinct individuality that could make them outstanding. In contrast, when I use the Chinese recipes from my America's Test Kitchen cookbook they sparkle with individuality. Once I master these fundamentals, I plan to search for a cookbook that can take my cooking to a higher level to match what I achieve with my ATK cookbook.

  8. 4 out of 5

    Allie Bock

    The recipes are wonderful and very tasty. Many of them are very easy to make, especially for someone like me that is stunted in the kitchen. I wish it would have an index to go directly to the recipe instead of just the chapter and navigating through it.

  9. 5 out of 5

    DeeDee

    Chinese food cooked at home rather than order takeout I would recommend this book to anyone that loves Chinese food. Now I am planning on cooking my own rather than ordering takeout. Beware of reading this on an empty stomach.

  10. 5 out of 5

    Barbara J. King

    Simple and delicious food recipes... I like the way they explain the history of each recipe as well as the ingredients. The recipes seem easy to make and most of the ingredients I was familiar with...all my favorites.

  11. 5 out of 5

    Carolyn

    Very good and doable recipes. Wish there were pictures for every recipe.

  12. 5 out of 5

    MarilynneWILSON

    Chinese Feast This is a good book for new Chinese cooks. Everything is delicious and the directions are very easy to follow.

  13. 5 out of 5

    Kristi

    Accessible and Easy I already cook pretty good Chinese, and a lot of these familiar recipes are very similar to how I do it. I will write a longer review when not on my kindle.

  14. 4 out of 5

    C. Brian Batey

    I haven’t tried many of the recipes, but what I have yielded amazing results.

  15. 5 out of 5

    Gina

    There are about five amazing and easy recipes that I want to make.

  16. 5 out of 5

    Carolyn Page

    MMMMMMM Crab Rangoon! General Tso! Along with recipes that WORK for these yummy classics and more, there are little mini-lessons on the history of Chinese food in america.

  17. 5 out of 5

    Kim

    When I picked this up at the library today, the librarian was quite excited about it, and said she'd have to write it on her list of books to get. I can't remember where, but I came across a review for it just recently, although the book was published in 2002. The book starts with some pantry essentials, before getting into recipes, each with a little background. Along with old favorites like chop suey and General Tsou, there are recipes for food I had never heard of before. I can't wait to make When I picked this up at the library today, the librarian was quite excited about it, and said she'd have to write it on her list of books to get. I can't remember where, but I came across a review for it just recently, although the book was published in 2002. The book starts with some pantry essentials, before getting into recipes, each with a little background. Along with old favorites like chop suey and General Tsou, there are recipes for food I had never heard of before. I can't wait to make marbled tea eggs with the kids, I think they would really enjoy it. Overall, an interesting read with some tempting recipes.

  18. 5 out of 5

    Dani

    I haven't had a chance to cook from it yet, but this book seems more accessible than most of the Chinese cookery books I've checked out. It is filled with the Americanized Chinese food that I grew up eating from various restaurants. All of the Asian ingredients are items I have heard of, and many of them are available at the grocery store in my semi-rural town. I borrowed this book from the library. I am not quite ready to buy my own copy yet, but I do feel inspired to try a few of the recipes b I haven't had a chance to cook from it yet, but this book seems more accessible than most of the Chinese cookery books I've checked out. It is filled with the Americanized Chinese food that I grew up eating from various restaurants. All of the Asian ingredients are items I have heard of, and many of them are available at the grocery store in my semi-rural town. I borrowed this book from the library. I am not quite ready to buy my own copy yet, but I do feel inspired to try a few of the recipes before I take the book back.

  19. 4 out of 5

    Autumn

    Not sure I'm ever going to take the time to make my own scallion pancakes, but it's certainly enlightening to know how it's done. I did notice one copyediting error -- Jennifer 8 Lee, who wrote a great book on the history of Americanized Chinese food, was referred to as Jennifer B. Lee. That made me sad because this book certainly used a lot of her work as context for the recipes.

  20. 5 out of 5

    JDK1962

    In terms of layout and recipes, this looks excellent. Emphasis seems to be in the right places, buying guide makes good and specific recommendations of authentic ingredients. I'm planning to make the Dan Dan Noodles tonight, but I saw at least a half-dozen recipes that I can't wait to try.

  21. 4 out of 5

    Jennifer Lycus

    Great recipe book for an introduction to Chinese cooking. I have tried several of the recipes and all have turned out well and have great flavors, though not exactly the same taste as when served at the restaurant. I will continue to use this book often for Chinese cooking.

  22. 5 out of 5

    Debbie

    Fantastic Chinese cookbook. Best of the best. I own 10 Chinese cookbooks and this is the best written one yet. Great recipes, excellent explanations, and every recipe photographed.

  23. 4 out of 5

    Mckinley

    The thing about making Chinese food at home for me is that there are so many ingredients with a pinch of this, a little of that. Also we don't deep fry at home. Humm. But there are a couple of recipes I'd like to try.

  24. 4 out of 5

    Lisa

    Makes cooking Chinese food seem simple. I'd like to own this one. Nice photographs, too.

  25. 4 out of 5

    Beret Brenckman

    had recipes for Gen. Zhou's chicken and deep friend wontons but I still wouldn't make them.

  26. 5 out of 5

    Marlee

    Wonderful read but will find one day a nice chinese restaurent.

  27. 5 out of 5

    Rebecca

    Pictures of Recipes? Yes. Commentary on Recipes? Yes. Nutrition Facts? No. Recipe style? All your American Chinese takeout favorites. Any keepers? Lots!

  28. 5 out of 5

    Katie

    Nice photos that go with recipes.

  29. 4 out of 5

    Bookish

    Easy-to-prepare recipes of pretty much everyone's favorite Chinese dishes. Yum!

  30. 5 out of 5

    joy *the clean-reader extraordinaire*

    yum.

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