Cover image for Martin Yan's invitation to Chinese cooking.
Martin Yan's invitation to Chinese cooking.
Yan, Martin, 1948-
Personal Author:
Publication Information:
San Francisco : Bay Books, [1999]

Physical Description:
239 pages : color illustrations ; 26 cm
General Note:
Originally published: London : Pavilion Books, 1999.

Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX724.5.C5 Y2836 1999 Adult Non-Fiction Central Closed Stacks

On Order



In this beautifully designed cookbook, the man with the lightning-fast knife and wit to match presents a classic selection of easy-to-prepare, healthful, and irresistible Chinese dishes. 50 color photos.

Reviews 2

Booklist Review

Celebrity television chef and master of all comestibles Chinese, Martin Yan, adds another cookbook to his shelf. As usual, Yan intends to make Chinese cooking accessible to the American kitchen, emphasizing the cuisine's simplicity, heartiness, and visual appeal. While classical Chinese cooking serves as foundation for his cuisine, Yan avoids its complexities, reducing its requirements to those items generally available in today's multicultural American supermarkets. Yan's straightforward recipes rely on fresh meats and vegetables and a pantryful of common Chinese staples such as oyster sauce, soy sauces, hoisin sauce, and five-spice powder. Cooking techniques assume one has seen Yan's earlier television series or has had previous experience with Chinese food preparation. Color photographs show the results that cooks should realize. A pictorial glossary ensures that tyros recognize what they're looking for when they shop for Chinese ingredients. --Mark Knoblauch

Library Journal Review

The latest book from prolific cookbook author and television chef Yan offers 140 recipes for everyday Chinese cooking, lavishly illustrated with vibrant color photographs, many of them full page. There are classics as well as more contemporary variations, such as Tangy Citrus Chicken, Yan's update of sweet-and-sour chicken, along with more unusual dishes like his Fish and Chips Chinese-Style. Headnotes provide background (and some of Yan's trademark puns), and there's a good illustrated glossary of ingredients. If you need yet another Chinese cookbook, this is a good choice; in any case, fans should guarantee demand. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Introductionp. 6
Appetizersp. 12
Soupsp. 32
Saladsp. 48
Vegetablesp. 64
Eggs and Tofup. 84
Seafoodp. 100
Poultryp. 126
Meatp. 150
Rice and Noodlesp. 170
Dessertsp. 192
Techniques of Chinese Cookingp. 206
Glossary of Chinese Ingredientsp. 216
Indexp. 231
Acknowledgmentsp. 238
About Martin Yanp. 239