A first look at “The Chinese Takeout Cookbook”

randomhouseThis post is a few months overdue – Chinese New Year was back in February! I received “The Chinese Takeout Cookbook” by participating in Diana’s virtual Chinese New Year potluck. This won’t be a full review because I haven’t cooked every recipe. I might make cooking dishes from the cookbook an ongoing series. I did get a chance to look through the book and decided to share my impressions.

To start off, imagine my surprise when I got the book and it was sent directly from Random House. I’ve never received anything directly from a publishing house. Pretty cool!

coverThe book has ten chapters, the first being an introduction to various ingredients and tools that are needed. The last chapter has recipes for various basics, like stocks and sauces. The main recipes are divided between the other eight chapters.

There are little historical tidbits among the recipes. I like the term “American-Chinese” for the food in the cookbook. These are not the original Chinese recipes, but rather recipes that have evolved in America.

The recipes look simple and not overly complicated. I think it is ideal for a busy cook or a person who is new to Chinese cuisine. I’m looking forward to trying out recipes from the book. In particular, I really want to learn all the different sauces.


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