Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

Good if you like his style, 14 Oct 2008
I have to say that this is the first ever cookbook I've owned & was inspired by watching Gordon on The F Word. It's pretty good, although it isn't my most used cookbook in truth (bit too much fish for my liking. Worth a look though, but if you're looking for more inspired recipes, I'd look elsewhere in my humble opinion.

I'd give it an 8 out of 10 (I do quite like Gordon, but since I've got into cooking properly, I've realised he's not quite as good as I thought he was).

Disappointed, 24 Sep 2008
I bought this book because it's Gordon Ramsay and it was on special on Amazon. I found the book badly laid out and the pages too busy looking. The recipes are good but I've hardly used it because I don't like the look (or feel!) of the book.

Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.

Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent

Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.

I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.

Buon appettito!

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

Good if you like his style, 14 Oct 2008
I have to say that this is the first ever cookbook I've owned & was inspired by watching Gordon on The F Word. It's pretty good, although it isn't my most used cookbook in truth (bit too much fish for my liking. Worth a look though, but if you're looking for more inspired recipes, I'd look elsewhere in my humble opinion.

I'd give it an 8 out of 10 (I do quite like Gordon, but since I've got into cooking properly, I've realised he's not quite as good as I thought he was).

Disappointed, 24 Sep 2008
I bought this book because it's Gordon Ramsay and it was on special on Amazon. I found the book badly laid out and the pages too busy looking. The recipes are good but I've hardly used it because I don't like the look (or feel!) of the book.

Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.

Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent

Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.

I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.

Buon appettito!

Great little book, 03 Sep 2008
The best book on chinese take away food I have read or used. Ingredients easy to get.Clear diagrams Used it so much it wore out. Have just ordered a new copy

Fantastic, easy to follow, and tasty recipes, 16 Aug 2008
I bought this book 6 weeks ago and have learnt some great recipes. The introduction into the philosophy behind Chinese cooking, and methods of cooking are really good, but not excessively long. The recipes are simple to follow, and ingredients easy to get. It was really hard to get a book that made restaurant type food, and since getting this book I can't see myself ever needing to order a Chinese take away again!

Chinese food the right way for a fiver, 16 Apr 2008
Cannot reccomend this book enough. True it is a small book, but it tells you so much. Highly reccomend the recpie for Char Sui Pork - worth it for that ALONE

Great little cookbook, 05 Dec 2006
This plainly presented modest paperback is full of classic recipes that work very well. It also has some good sections covering technique. I use this book a lot and wouldn't be without it on my shelf.

Excellent Starter Book for NEW Chinese cook Wanabees, 02 Aug 2001
As a novice cook and a lover of Chinese food, I purchased this book along with a Wok and started my voyage of discovery into the far east. The book was perfect for the starter to learn how to Season the wok, use the wok and care for the most important part of your kitchen. It gives great details about sizes and shapes of cuts when preparing meat and veggies to ensure you start off on the right foot. I started of on the simpler looking dishes, picking out a few favourites that I had enjoyed on my walks home from the pub on a Friday night. The descriptions and details and simplicity of the book and the way it is written ensured that my first few easy dishes turned out like restaurant food (even if I do say so myself). A couple more visits to the Chinese supermarket and a purchase of a few simple and in expensive items ensured that I could progress and tackle slightly more extravagant dishes which again have turned out very tasty. Since I have loaned my book out to several wanabees and helped them in the supermarket buy their first Wok. All in all, an excellent book with fabulous dishes that anyone can make.

Dave K

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

Good if you like his style, 14 Oct 2008
I have to say that this is the first ever cookbook I've owned & was inspired by watching Gordon on The F Word. It's pretty good, although it isn't my most used cookbook in truth (bit too much fish for my liking. Worth a look though, but if you're looking for more inspired recipes, I'd look elsewhere in my humble opinion.

I'd give it an 8 out of 10 (I do quite like Gordon, but since I've got into cooking properly, I've realised he's not quite as good as I thought he was).

Disappointed, 24 Sep 2008
I bought this book because it's Gordon Ramsay and it was on special on Amazon. I found the book badly laid out and the pages too busy looking. The recipes are good but I've hardly used it because I don't like the look (or feel!) of the book.

Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.

Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent

Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.

I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.

Buon appettito!

Great little book, 03 Sep 2008
The best book on chinese take away food I have read or used. Ingredients easy to get.Clear diagrams Used it so much it wore out. Have just ordered a new copy

Fantastic, easy to follow, and tasty recipes, 16 Aug 2008
I bought this book 6 weeks ago and have learnt some great recipes. The introduction into the philosophy behind Chinese cooking, and methods of cooking are really good, but not excessively long. The recipes are simple to follow, and ingredients easy to get. It was really hard to get a book that made restaurant type food, and since getting this book I can't see myself ever needing to order a Chinese take away again!

Chinese food the right way for a fiver, 16 Apr 2008
Cannot reccomend this book enough. True it is a small book, but it tells you so much. Highly reccomend the recpie for Char Sui Pork - worth it for that ALONE

Great little cookbook, 05 Dec 2006
This plainly presented modest paperback is full of classic recipes that work very well. It also has some good sections covering technique. I use this book a lot and wouldn't be without it on my shelf.

Excellent Starter Book for NEW Chinese cook Wanabees, 02 Aug 2001
As a novice cook and a lover of Chinese food, I purchased this book along with a Wok and started my voyage of discovery into the far east. The book was perfect for the starter to learn how to Season the wok, use the wok and care for the most important part of your kitchen. It gives great details about sizes and shapes of cuts when preparing meat and veggies to ensure you start off on the right foot. I started of on the simpler looking dishes, picking out a few favourites that I had enjoyed on my walks home from the pub on a Friday night. The descriptions and details and simplicity of the book and the way it is written ensured that my first few easy dishes turned out like restaurant food (even if I do say so myself). A couple more visits to the Chinese supermarket and a purchase of a few simple and in expensive items ensured that I could progress and tackle slightly more extravagant dishes which again have turned out very tasty. Since I have loaned my book out to several wanabees and helped them in the supermarket buy their first Wok. All in all, an excellent book with fabulous dishes that anyone can make.

Dave K

Not impressed, 11 Nov 2008
Have tried a few of the recipes now & genuinely don't see what all the fuss is about. All the recipes I've tried are pretty bland & certainly not worth the mess or effort put in, there are other recipes which look pretty good but I think I'm going to sell the book now, since they probably arn't as good as they sound (Apparently the Taiwanese style steak is irresisitable, I just found it spicy but bland).

Not recommended, though my book will be going on sale now for a good price.

must-have chinese cookbook, 08 Aug 2008
Its a reliable indication a cookbooks value and usefulness if its encrusted with splashes and looks as if it has been marinated in soy sauce. My copy of China Modern is rapidly approaching health hazard status. Its up there with my (rather older) Ken Hom's Chinese Cookery and that's praise indeed. If you only bought one chinese cookery book this would be a good one to pick. Indeed the kung pao chicken recipe alone more than repays the cost. My partner now claims this as his signature dish and is only too happy to rush to the kitchen to prepare it. Ching-he's food stands out because it tends to be punchier and more flavoursome than many a standard chinese recipe. Her recipes are accessible and designed to fit in with a modern busy lifestyle and don't require a cupboard full of ingredients. Her enthusiasm and clear instruction style encourage you to to try new recipes. Once you've tried her versions of takeaway food, those sauces and jars from the chinese supermarket (used by many a takeaway) will seem too gloppy and cloying. All in all, currently one of my favourite cook books.

Simple and Tasty, 30 May 2008
My partner loves this book and like the other reviewers she has tried many of her recipes from her series. You are not asked to buy lots of obscure ingredients that cost a fortune. The great thing about it too is that the food is very healthy. my partner has lost weight eating more asian food. The flavours are great and it is very easy to follow. Can't say fairer than that.

What a treat, 19 Feb 2008
I bought this book after seeing Ching on UKTV cooking the chili prawns and chicken peanut salad in a matter of minutes. And yes, it is that easy. Some of the recipes in this book take a bit more work, but many are really quick and simple to prepare. And every one I've tried so far (8 or 9) have been absolutely delicious. Sometimes it's hard to believe that so few ingredients can go into something that tastes so good. To date, I've stuck to the more traditional(ish) Chinese food, but I'm itching to start exploring her Chinese-Asian and Chinese-Western fusions. Inspiring and worth every penny.

" must buy" , 04 Jan 2007
I have now made at least 6/7 of the dishes from this book. I have in excess of 200 recipe books and this is by far the best chinese cookery book I have ever had. Every recipe I have tried has worked and tasted amazing. The recipes are simple and very easy to follow with the most impressive results!I have previously downloaded recipes from the internet and am very happy to have them all together in Ching's amazing book.

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

Good if you like his style, 14 Oct 2008
I have to say that this is the first ever cookbook I've owned & was inspired by watching Gordon on The F Word. It's pretty good, although it isn't my most used cookbook in truth (bit too much fish for my liking. Worth a look though, but if you're looking for more inspired recipes, I'd look elsewhere in my humble opinion.

I'd give it an 8 out of 10 (I do quite like Gordon, but since I've got into cooking properly, I've realised he's not quite as good as I thought he was).

Disappointed, 24 Sep 2008
I bought this book because it's Gordon Ramsay and it was on special on Amazon. I found the book badly laid out and the pages too busy looking. The recipes are good but I've hardly used it because I don't like the look (or feel!) of the book.

Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.

Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent

Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.

I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.

Buon appettito!

Great little book, 03 Sep 2008
The best book on chinese take away food I have read or used. Ingredients easy to get.Clear diagrams Used it so much it wore out. Have just ordered a new copy

Fantastic, easy to follow, and tasty recipes, 16 Aug 2008
I bought this book 6 weeks ago and have learnt some great recipes. The introduction into the philosophy behind Chinese cooking, and methods of cooking are really good, but not excessively long. The recipes are simple to follow, and ingredients easy to get. It was really hard to get a book that made restaurant type food, and since getting this book I can't see myself ever needing to order a Chinese take away again!

Chinese food the right way for a fiver, 16 Apr 2008
Cannot reccomend this book enough. True it is a small book, but it tells you so much. Highly reccomend the recpie for Char Sui Pork - worth it for that ALONE

Great little cookbook, 05 Dec 2006
This plainly presented modest paperback is full of classic recipes that work very well. It also has some good sections covering technique. I use this book a lot and wouldn't be without it on my shelf.

Excellent Starter Book for NEW Chinese cook Wanabees, 02 Aug 2001
As a novice cook and a lover of Chinese food, I purchased this book along with a Wok and started my voyage of discovery into the far east. The book was perfect for the starter to learn how to Season the wok, use the wok and care for the most important part of your kitchen. It gives great details about sizes and shapes of cuts when preparing meat and veggies to ensure you start off on the right foot. I started of on the simpler looking dishes, picking out a few favourites that I had enjoyed on my walks home from the pub on a Friday night. The descriptions and details and simplicity of the book and the way it is written ensured that my first few easy dishes turned out like restaurant food (even if I do say so myself). A couple more visits to the Chinese supermarket and a purchase of a few simple and in expensive items ensured that I could progress and tackle slightly more extravagant dishes which again have turned out very tasty. Since I have loaned my book out to several wanabees and helped them in the supermarket buy their first Wok. All in all, an excellent book with fabulous dishes that anyone can make.

Dave K

Not impressed, 11 Nov 2008
Have tried a few of the recipes now & genuinely don't see what all the fuss is about. All the recipes I've tried are pretty bland & certainly not worth the mess or effort put in, there are other recipes which look pretty good but I think I'm going to sell the book now, since they probably arn't as good as they sound (Apparently the Taiwanese style steak is irresisitable, I just found it spicy but bland).

Not recommended, though my book will be going on sale now for a good price.

must-have chinese cookbook, 08 Aug 2008
Its a reliable indication a cookbooks value and usefulness if its encrusted with splashes and looks as if it has been marinated in soy sauce. My copy of China Modern is rapidly approaching health hazard status. Its up there with my (rather older) Ken Hom's Chinese Cookery and that's praise indeed. If you only bought one chinese cookery book this would be a good one to pick. Indeed the kung pao chicken recipe alone more than repays the cost. My partner now claims this as his signature dish and is only too happy to rush to the kitchen to prepare it. Ching-he's food stands out because it tends to be punchier and more flavoursome than many a standard chinese recipe. Her recipes are accessible and designed to fit in with a modern busy lifestyle and don't require a cupboard full of ingredients. Her enthusiasm and clear instruction style encourage you to to try new recipes. Once you've tried her versions of takeaway food, those sauces and jars from the chinese supermarket (used by many a takeaway) will seem too gloppy and cloying. All in all, currently one of my favourite cook books.

Simple and Tasty, 30 May 2008
My partner loves this book and like the other reviewers she has tried many of her recipes from her series. You are not asked to buy lots of obscure ingredients that cost a fortune. The great thing about it too is that the food is very healthy. my partner has lost weight eating more asian food. The flavours are great and it is very easy to follow. Can't say fairer than that.

What a treat, 19 Feb 2008
I bought this book after seeing Ching on UKTV cooking the chili prawns and chicken peanut salad in a matter of minutes. And yes, it is that easy. Some of the recipes in this book take a bit more work, but many are really quick and simple to prepare. And every one I've tried so far (8 or 9) have been absolutely delicious. Sometimes it's hard to believe that so few ingredients can go into something that tastes so good. To date, I've stuck to the more traditional(ish) Chinese food, but I'm itching to start exploring her Chinese-Asian and Chinese-Western fusions. Inspiring and worth every penny.

" must buy" , 04 Jan 2007
I have now made at least 6/7 of the dishes from this book. I have in excess of 200 recipe books and this is by far the best chinese cookery book I have ever had. Every recipe I have tried has worked and tasted amazing. The recipes are simple and very easy to follow with the most impressive results!I have previously downloaded recipes from the internet and am very happy to have them all together in Ching's amazing book.

Got it right the first time!, 02 Feb 2008
I have had a nightmare trying to cook chinese food, but my love for the food has not made me faint hearted. After reading the reviews about this book and another by Fuchsia Dunlop, I decided to buy. I have tried other chinese cookery books and none of my recipes ever come out tasting like authentic chinese food. They taste more like a personalised concoction of mish mash! They are just not quite right.

I googled my local chinese supermarket, picked 3 recipes to buy ingredients for and practice. I have made 2 recipes and got them right the first time around. I would also recommend watching some google footage on seasoning carbon woks (non-stick stuff just doesn't fly with me) that really helped me, had I not watched how to season a new wok I might have all my food stuck to it now)

I don't use wine for cooking for religious reasons and also don't like hot food, so chilli is out for me, I put very little just to get the taste without the heat. And despite making these tweaks to the recipes I still have an authentic chinese meal!!! I am too pleased :)

Fantastic - And My Dads a Chef from Szechuan!, 17 Nov 2007
I love this book. My Dad is one of the few authentic chefs from Szechuan in the UK(Szechuan Restaurant, Edinburgh) and frustratingly, having been born and bred in the UK, we get a little lost in translation. Fuchsia Dunlop has done a marvellous job of reporting authentic chinese cooking. I doubt there's a more definitive Szechuanese/Regionial Chinese Cuisine cookbook around. I lost my first copy and am now buying this again. That's how much I like this book

Wonderful book that evokes the taste of Chengdu, 27 Feb 2007
I visited Chengdu last year on a work trip, and absolutely loved the food. It's nothing like the Hong Kong style Chinese food that dominates in the UK. It's spicy, and has a wonderful array of subtle flavours.

After the trip I was thrilled to find this book by Fuchsia Dunlop, and discover that the recipes are mostly easy to follow, and use ingredients that are not too difficult to get hold of. Above all, though, the results are fabulous, and every Sichuan meal I have made so far has reminded me of the exciting and tasty food experience I had in Chengdu.

Ms Dunlop writes with dizzying enthusiasm, and the book is a great read in its own right.

An unreserved five star book. Adventurous cooks must try it. Food enthusiasts will enjoy the mouthwatering descriptions.

A Classic!, 25 Oct 2006
I bought this book after being taken to a Sichuan restaurant in north London by my partner (who is originally from Chengdu). Having had this book for around a year now, and having been to Sichuan in the meantime, I can honestly say this is the best damn cookery book I ever bought... With a huge range of recipies, from the mild but delicious Twice Cooked Pork to the fiery Sichuan Hotpot, to a dish they are extremely authentic, well described and easy to follow.

To be recommended to everyone, whether or not you have tried Sichuan cookery before, I promise you won't regret it...

Wonderful, 18 Oct 2006
I live in China and had this book sent to me by my parents (after much nagging). After I cooked them a few dishes, all my Chinese friends want it translated into Chinese! Can't say better than that! A wonderful book.

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

Good if you like his style, 14 Oct 2008
I have to say that this is the first ever cookbook I've owned & was inspired by watching Gordon on The F Word. It's pretty good, although it isn't my most used cookbook in truth (bit too much fish for my liking. Worth a look though, but if you're looking for more inspired recipes, I'd look elsewhere in my humble opinion.

I'd give it an 8 out of 10 (I do quite like Gordon, but since I've got into cooking properly, I've realised he's not quite as good as I thought he was).

Disappointed, 24 Sep 2008
I bought this book because it's Gordon Ramsay and it was on special on Amazon. I found the book badly laid out and the pages too busy looking. The recipes are good but I've hardly used it because I don't like the look (or feel!) of the book.

Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.

Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent

Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.

I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.

Buon appettito!

Great little book, 03 Sep 2008
The best book on chinese take away food I have read or used. Ingredients easy to get.Clear diagrams Used it so much it wore out. Have just ordered a new copy

Fantastic, easy to follow, and tasty recipes, 16 Aug 2008
I bought this book 6 weeks ago and have learnt some great recipes. The introduction into the philosophy behind Chinese cooking, and methods of cooking are really good, but not excessively long. The recipes are simple to follow, and ingredients easy to get. It was really hard to get a book that made restaurant type food, and since getting this book I can't see myself ever needing to order a Chinese take away again!

Chinese food the right way for a fiver, 16 Apr 2008
Cannot reccomend this book enough. True it is a small book, but it tells you so much. Highly reccomend the recpie for Char Sui Pork - worth it for that ALONE

Great little cookbook, 05 Dec 2006
This plainly presented modest paperback is full of classic recipes that work very well. It also has some good sections covering technique. I use this book a lot and wouldn't be without it on my shelf.

Excellent Starter Book for NEW Chinese cook Wanabees, 02 Aug 2001
As a novice cook and a lover of Chinese food, I purchased this book along with a Wok and started my voyage of discovery into the far east. The book was perfect for the starter to learn how to Season the wok, use the wok and care for the most important part of your kitchen. It gives great details about sizes and shapes of cuts when preparing meat and veggies to ensure you start off on the right foot. I started of on the simpler looking dishes, picking out a few favourites that I had enjoyed on my walks home from the pub on a Friday night. The descriptions and details and simplicity of the book and the way it is written ensured that my first few easy dishes turned out like restaurant food (even if I do say so myself). A couple more visits to the Chinese supermarket and a purchase of a few simple and in expensive items ensured that I could progress and tackle slightly more extravagant dishes which again have turned out very tasty. Since I have loaned my book out to several wanabees and helped them in the supermarket buy their first Wok. All in all, an excellent book with fabulous dishes that anyone can make.

Dave K

Not impressed, 11 Nov 2008
Have tried a few of the recipes now & genuinely don't see what all the fuss is about. All the recipes I've tried are pretty bland & certainly not worth the mess or effort put in, there are other recipes which look pretty good but I think I'm going to sell the book now, since they probably arn't as good as they sound (Apparently the Taiwanese style steak is irresisitable, I just found it spicy but bland).

Not recommended, though my book will be going on sale now for a good price.

must-have chinese cookbook, 08 Aug 2008
Its a reliable indication a cookbooks value and usefulness if its encrusted with splashes and looks as if it has been marinated in soy sauce. My copy of China Modern is rapidly approaching health hazard status. Its up there with my (rather older) Ken Hom's Chinese Cookery and that's praise indeed. If you only bought one chinese cookery book this would be a good one to pick. Indeed the kung pao chicken recipe alone more than repays the cost. My partner now claims this as his signature dish and is only too happy to rush to the kitchen to prepare it. Ching-he's food stands out because it tends to be punchier and more flavoursome than many a standard chinese recipe. Her recipes are accessible and designed to fit in with a modern busy lifestyle and don't require a cupboard full of ingredients. Her enthusiasm and clear instruction style encourage you to to try new recipes. Once you've tried her versions of takeaway food, those sauces and jars from the chinese supermarket (used by many a takeaway) will seem too gloppy and cloying. All in all, currently one of my favourite cook books.

Simple and Tasty, 30 May 2008
My partner loves this book and like the other reviewers she has tried many of her recipes from her series. You are not asked to buy lots of obscure ingredients that cost a fortune. The great thing about it too is that the food is very healthy. my partner has lost weight eating more asian food. The flavours are great and it is very easy to follow. Can't say fairer than that.

What a treat, 19 Feb 2008
I bought this book after seeing Ching on UKTV cooking the chili prawns and chicken peanut salad in a matter of minutes. And yes, it is that easy. Some of the recipes in this book take a bit more work, but many are really quick and simple to prepare. And every one I've tried so far (8 or 9) have been absolutely delicious. Sometimes it's hard to believe that so few ingredients can go into something that tastes so good. To date, I've stuck to the more traditional(ish) Chinese food, but I'm itching to start exploring her Chinese-Asian and Chinese-Western fusions. Inspiring and worth every penny.

" must buy" , 04 Jan 2007
I have now made at least 6/7 of the dishes from this book. I have in excess of 200 recipe books and this is by far the best chinese cookery book I have ever had. Every recipe I have tried has worked and tasted amazing. The recipes are simple and very easy to follow with the most impressive results!I have previously downloaded recipes from the internet and am very happy to have them all together in Ching's amazing book.

Got it right the first time!, 02 Feb 2008
I have had a nightmare trying to cook chinese food, but my love for the food has not made me faint hearted. After reading the reviews about this book and another by Fuchsia Dunlop, I decided to buy. I have tried other chinese cookery books and none of my recipes ever come out tasting like authentic chinese food. They taste more like a personalised concoction of mish mash! They are just not quite right.

I googled my local chinese supermarket, picked 3 recipes to buy ingredients for and practice. I have made 2 recipes and got them right the first time around. I would also recommend watching some google footage on seasoning carbon woks (non-stick stuff just doesn't fly with me) that really helped me, had I not watched how to season a new wok I might have all my food stuck to it now)

I don't use wine for cooking for religious reasons and also don't like hot food, so chilli is out for me, I put very little just to get the taste without the heat. And despite making these tweaks to the recipes I still have an authentic chinese meal!!! I am too pleased :)

Fantastic - And My Dads a Chef from Szechuan!, 17 Nov 2007
I love this book. My Dad is one of the few authentic chefs from Szechuan in the UK(Szechuan Restaurant, Edinburgh) and frustratingly, having been born and bred in the UK, we get a little lost in translation. Fuchsia Dunlop has done a marvellous job of reporting authentic chinese cooking. I doubt there's a more definitive Szechuanese/Regionial Chinese Cuisine cookbook around. I lost my first copy and am now buying this again. That's how much I like this book

Wonderful book that evokes the taste of Chengdu, 27 Feb 2007
I visited Chengdu last year on a work trip, and absolutely loved the food. It's nothing like the Hong Kong style Chinese food that dominates in the UK. It's spicy, and has a wonderful array of subtle flavours.

After the trip I was thrilled to find this book by Fuchsia Dunlop, and discover that the recipes are mostly easy to follow, and use ingredients that are not too difficult to get hold of. Above all, though, the results are fabulous, and every Sichuan meal I have made so far has reminded me of the exciting and tasty food experience I had in Chengdu.

Ms Dunlop writes with dizzying enthusiasm, and the book is a great read in its own right.

An unreserved five star book. Adventurous cooks must try it. Food enthusiasts will enjoy the mouthwatering descriptions.

A Classic!, 25 Oct 2006
I bought this book after being taken to a Sichuan restaurant in north London by my partner (who is originally from Chengdu). Having had this book for around a year now, and having been to Sichuan in the meantime, I can honestly say this is the best damn cookery book I ever bought... With a huge range of recipies, from the mild but delicious Twice Cooked Pork to the fiery Sichuan Hotpot, to a dish they are extremely authentic, well described and easy to follow.

To be recommended to everyone, whether or not you have tried Sichuan cookery before, I promise you won't regret it...

Wonderful, 18 Oct 2006
I live in China and had this book sent to me by my parents (after much nagging). After I cooked them a few dishes, all my Chinese friends want it translated into Chinese! Can't say better than that! A wonderful book.

Healthy eating, 20 Jun 2008
Three weeks in China last year- lower cholesterol and no gastric reflux-so chefs hat on and 2/3 home cooked Chinese meals a week. Overall I have not been disappointed.First time round , stick religiously to the recipes (on those where some ingredients do not mysteriously disappear) - you will find some absolute gems. Some will require your intervention second time round to boost the taste, persevere, experience comes through. A wonderful addition to my library - and I am 74yo. Frank Wood.

Superb, 09 Nov 2007
This recipe book is a superb addition to anyone's culinary library - clearly not every recipe will suit every person but it is inconceivable that you would not find a significant number of useful recipes in here and even if you found just one nugget, then considering the price, it would be well worth it.

The variety of recipes in any of the 1000 series is simply staggering and there are quite a few vegetarian recipes here too - to say you are stuck for choice is an understatement.

Ok, so there are no photographs but against that, the books don't cost a fortune either and they are compact.

You really cannot go wrong with any of these recipe books and when you consider they cost little more than 1 issue of pretty much any food magazine, well, they truly are an absolute bargain.

Buy this one, buy them all - you won't be disappointed.

Good, and simple oriental cooking, 08 Jun 2005
This is an excellent recipe book for the beginner (such as me) who's just bought a wok and wants to get started.

Although there are 1000 recipes here, many of them make clear just how simple Chinese cookery is because with just a handful of ingredients bought at the Chinese (or any) supermarket, you can create loads of dishes you thought were only available at the take-away.

While you probably won't ever be able to re-create a gourmet Chinese restaurant meal, you CAN create dozens of meals (including lots of vegetarian meals) and tastes that you previously thought were just TOO difficult.

Buy that rice wine, star anise, dark soy and get going - if you love Chinese food you SHOULD learn how to make it and this recipe book shows that it's simple!

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

Good if you like his style, 14 Oct 2008
I have to say that this is the first ever cookbook I've owned & was inspired by watching Gordon on The F Word. It's pretty good, although it isn't my most used cookbook in truth (bit too much fish for my liking. Worth a look though, but if you're looking for more inspired recipes, I'd look elsewhere in my humble opinion.

I'd give it an 8 out of 10 (I do quite like Gordon, but since I've got into cooking properly, I've realised he's not quite as good as I thought he was).

Disappointed, 24 Sep 2008
I bought this book because it's Gordon Ramsay and it was on special on Amazon. I found the book badly laid out and the pages too busy looking. The recipes are good but I've hardly used it because I don't like the look (or feel!) of the book.

Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.

Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent

Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.

I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.

Buon appettito!

Great little book, 03 Sep 2008
The best book on chinese take away food I have read or used. Ingredients easy to get.Clear diagrams Used it so much it wore out. Have just ordered a new copy

Fantastic, easy to follow, and tasty recipes, 16 Aug 2008
I bought this book 6 weeks ago and have learnt some great recipes. The introduction into the philosophy behind Chinese cooking, and methods of cooking are really good, but not excessively long. The recipes are simple to follow, and ingredients easy to get. It was really hard to get a book that made restaurant type food, and since getting this book I can't see myself ever needing to order a Chinese take away again!

Chinese food the right way for a fiver, 16 Apr 2008
Cannot reccomend this book enough. True it is a small book, but it tells you so much. Highly reccomend the recpie for Char Sui Pork - worth it for that ALONE

Great little cookbook, 05 Dec 2006
This plainly presented modest paperback is full of classic recipes that work very well. It also has some good sections covering technique. I use this book a lot and wouldn't be without it on my shelf.

Excellent Starter Book for NEW Chinese cook Wanabees, 02 Aug 2001
As a novice cook and a lover of Chinese food, I purchased this book along with a Wok and started my voyage of discovery into the far east. The book was perfect for the starter to learn how to Season the wok, use the wok and care for the most important part of your kitchen. It gives great details about sizes and shapes of cuts when preparing meat and veggies to ensure you start off on the right foot. I started of on the simpler looking dishes, picking out a few favourites that I had enjoyed on my walks home from the pub on a Friday night. The descriptions and details and simplicity of the book and the way it is written ensured that my first few easy dishes turned out like restaurant food (even if I do say so myself). A couple more visits to the Chinese supermarket and a purchase of a few simple and in expensive items ensured that I could progress and tackle slightly more extravagant dishes which again have turned out very tasty. Since I have loaned my book out to several wanabees and helped them in the supermarket buy their first Wok. All in all, an excellent book with fabulous dishes that anyone can make.

Dave K

Not impressed, 11 Nov 2008
Have tried a few of the recipes now & genuinely don't see what all the fuss is about. All the recipes I've tried are pretty bland & certainly not worth the mess or effort put in, there are other recipes which look pretty good but I think I'm going to sell the book now, since they probably arn't as good as they sound (Apparently the Taiwanese style steak is irresisitable, I just found it spicy but bland).

Not recommended, though my book will be going on sale now for a good price.

must-have chinese cookbook, 08 Aug 2008
Its a reliable indication a cookbooks value and usefulness if its encrusted with splashes and looks as if it has been marinated in soy sauce. My copy of China Modern is rapidly approaching health hazard status. Its up there with my (rather older) Ken Hom's Chinese Cookery and that's praise indeed. If you only bought one chinese cookery book this would be a good one to pick. Indeed the kung pao chicken recipe alone more than repays the cost. My partner now claims this as his signature dish and is only too happy to rush to the kitchen to prepare it. Ching-he's food stands out because it tends to be punchier and more flavoursome than many a standard chinese recipe. Her recipes are accessible and designed to fit in with a modern busy lifestyle and don't require a cupboard full of ingredients. Her enthusiasm and clear instruction style encourage you to to try new recipes. Once you've tried her versions of takeaway food, those sauces and jars from the chinese supermarket (used by many a takeaway) will seem too gloppy and cloying. All in all, currently one of my favourite cook books.

Simple and Tasty, 30 May 2008
My partner loves this book and like the other reviewers she has tried many of her recipes from her series. You are not asked to buy lots of obscure ingredients that cost a fortune. The great thing about it too is that the food is very healthy. my partner has lost weight eating more asian food. The flavours are great and it is very easy to follow. Can't say fairer than that.

What a treat, 19 Feb 2008
I bought this book after seeing Ching on UKTV cooking the chili prawns and chicken peanut salad in a matter of minutes. And yes, it is that easy. Some of the recipes in this book take a bit more work, but many are really quick and simple to prepare. And every one I've tried so far (8 or 9) have been absolutely delicious. Sometimes it's hard to believe that so few ingredients can go into something that tastes so good. To date, I've stuck to the more traditional(ish) Chinese food, but I'm itching to start exploring her Chinese-Asian and Chinese-Western fusions. Inspiring and worth every penny.

" must buy" , 04 Jan 2007
I have now made at least 6/7 of the dishes from this book. I have in excess of 200 recipe books and this is by far the best chinese cookery book I have ever had. Every recipe I have tried has worked and tasted amazing. The recipes are simple and very easy to follow with the most impressive results!I have previously downloaded recipes from the internet and am very happy to have them all together in Ching's amazing book.

Got it right the first time!, 02 Feb 2008
I have had a nightmare trying to cook chinese food, but my love for the food has not made me faint hearted. After reading the reviews about this book and another by Fuchsia Dunlop, I decided to buy. I have tried other chinese cookery books and none of my recipes ever come out tasting like authentic chinese food. They taste more like a personalised concoction of mish mash! They are just not quite right.

I googled my local chinese supermarket, picked 3 recipes to buy ingredients for and practice. I have made 2 recipes and got them right the first time around. I would also recommend watching some google footage on seasoning carbon woks (non-stick stuff just doesn't fly with me) that really helped me, had I not watched how to season a new wok I might have all my food stuck to it now)

I don't use wine for cooking for religious reasons and also don't like hot food, so chilli is out for me, I put very little just to get the taste without the heat. And despite making these tweaks to the recipes I still have an authentic chinese meal!!! I am too pleased :)

Fantastic - And My Dads a Chef from Szechuan!, 17 Nov 2007
I love this book. My Dad is one of the few authentic chefs from Szechuan in the UK(Szechuan Restaurant, Edinburgh) and frustratingly, having been born and bred in the UK, we get a little lost in translation. Fuchsia Dunlop has done a marvellous job of reporting authentic chinese cooking. I doubt there's a more definitive Szechuanese/Regionial Chinese Cuisine cookbook around. I lost my first copy and am now buying this again. That's how much I like this book

Wonderful book that evokes the taste of Chengdu, 27 Feb 2007
I visited Chengdu last year on a work trip, and absolutely loved the food. It's nothing like the Hong Kong style Chinese food that dominates in the UK. It's spicy, and has a wonderful array of subtle flavours.

After the trip I was thrilled to find this book by Fuchsia Dunlop, and discover that the recipes are mostly easy to follow, and use ingredients that are not too difficult to get hold of. Above all, though, the results are fabulous, and every Sichuan meal I have made so far has reminded me of the exciting and tasty food experience I had in Chengdu.

Ms Dunlop writes with dizzying enthusiasm, and the book is a great read in its own right.

An unreserved five star book. Adventurous cooks must try it. Food enthusiasts will enjoy the mouthwatering descriptions.

A Classic!, 25 Oct 2006
I bought this book after being taken to a Sichuan restaurant in north London by my partner (who is originally from Chengdu). Having had this book for around a year now, and having been to Sichuan in the meantime, I can honestly say this is the best damn cookery book I ever bought... With a huge range of recipies, from the mild but delicious Twice Cooked Pork to the fiery Sichuan Hotpot, to a dish they are extremely authentic, well described and easy to follow.

To be recommended to everyone, whether or not you have tried Sichuan cookery before, I promise you won't regret it...

Wonderful, 18 Oct 2006
I live in China and had this book sent to me by my parents (after much nagging). After I cooked them a few dishes, all my Chinese friends want it translated into Chinese! Can't say better than that! A wonderful book.

Healthy eating, 20 Jun 2008
Three weeks in China last year- lower cholesterol and no gastric reflux-so chefs hat on and 2/3 home cooked Chinese meals a week. Overall I have not been disappointed.First time round , stick religiously to the recipes (on those where some ingredients do not mysteriously disappear) - you will find some absolute gems. Some will require your intervention second time round to boost the taste, persevere, experience comes through. A wonderful addition to my library - and I am 74yo. Frank Wood.

Superb, 09 Nov 2007
This recipe book is a superb addition to anyone's culinary library - clearly not every recipe will suit every person but it is inconceivable that you would not find a significant number of useful recipes in here and even if you found just one nugget, then considering the price, it would be well worth it.

The variety of recipes in any of the 1000 series is simply staggering and there are quite a few vegetarian recipes here too - to say you are stuck for choice is an understatement.

Ok, so there are no photographs but against that, the books don't cost a fortune either and they are compact.

You really cannot go wrong with any of these recipe books and when you consider they cost little more than 1 issue of pretty much any food magazine, well, they truly are an absolute bargain.

Buy this one, buy them all - you won't be disappointed.

Good, and simple oriental cooking, 08 Jun 2005
This is an excellent recipe book for the beginner (such as me) who's just bought a wok and wants to get started.

Although there are 1000 recipes here, many of them make clear just how simple Chinese cookery is because with just a handful of ingredients bought at the Chinese (or any) supermarket, you can create loads of dishes you thought were only available at the take-away.

While you probably won't ever be able to re-create a gourmet Chinese restaurant meal, you CAN create dozens of meals (including lots of vegetarian meals) and tastes that you previously thought were just TOO difficult.

Buy that rice wine, star anise, dark soy and get going - if you love Chinese food you SHOULD learn how to make it and this recipe book shows that it's simple!

Absolutely Delightful, 01 May 2008
One of my favourite cook book around. Miss Dunlop introduce Hunan cookery to the West like no one has yet manage. Easy to follow, beautifully print and most of all Fuschia 's deep understanding of Chinese Cooking even make a Chinese astonished!

PS. I have try 80% of its recipe and it is most delectable.

Fantastic recipes and background information, 21 Feb 2008
I can whole-heartedly recommend this book. Every recipe I have tried has worked out really well; delicious and authentic.

Props to Fuchsia, 29 Jan 2007
I bought this book and the Sichuan cookery book and they are both fantastic. A real culinary trip. I've cooked indian fod for years and thought I would try something new and this presses my tastebud buttons... I recently ate in Manchester's chinatown and now know that the recipes are authentic... total yum wicked! Revolution? Count me in...

Hunan, 12 Nov 2006
Hunan is not in the North of China as claimed in the last review! It is south central.

This book, like all Ms Dunlop's work is authentic and a delightful introduction to this less well known Chinese food. I lived in Hunan for two years and this book helps me to recreate old favourites.

I have had both this and her Sichuan Cookery book sent to me here in China (by my parents in the UK)

Can't say better than that!

authentic, 18 Aug 2006
At last a truly authentic cookery book, dealing with recipes from around the north of China. My family love the food I can produce wth the help from this book.