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CHINESE FOOD MADE EASY: 100 simple, healthy recipes from easy-to-find ingredients 14 reviews Product Rating : 4.5 .................................................................................................................... 'Packed with delicious, easy-to-make dishes ... Ching-He Huang is the new face of Chinese cooking.' Heat magazine [five star review on 19/7/08].Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series. Drawing on the experiences of top chefs, her family and ... at 42 Stores Lowest Price : £5.20 |
| 14 Customer Reviews | |
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| Yes, it really is easy - and has plenty of recipes too. 2008-09-03 What I liked about this book was the fact that the pages were not given over to extensive arty shots of ingredients at odd angles, but were packed with recipes - which, after all is why books should be bought - not just to look good on bookshelves. The book strikes a fine balance, using authentic ingredients, but never resorting to exotics - you won't find yourself searching the Internet to order strange spices that a dish can't manage without. Listing the recipes in logical sections was much appreciated - the next time I need a side dish for example, I can quickly turn to the relevant part of the book. Those chefs who love to replicate takeaway favourites are catered for with their own pages at the beginning of the book- a neat ploy, as many of us may have often wondered what might give a recipe that little extra something. The book is definitely worth the money - cheaper than feeding the family at the takeway, and with a higher recipe to page ratio than most. Highly recommended.  By A. I. McCulloch |
| Wok on Ching! 2008-08-24 I've loved Chinese food since the first time I went to a restaurant as a kid and ordering from the takeaway was an expensive and unhealthy habit of mine at university. I always thought that recreating those flavours out of the restaurant environment was quite impossible - not so! In this wonderful book, Ching takes the mystery out of delicious Chinese cooking. You're likely to have many of the ingredients in your kitchen already - garlic, root ginger, oil. By taking the illusions out of Chinese cooking she has made it all the more successful by easing us into the recipes - "Takeaway Favourites" is one chapter. As for the recipes, there is something to appeal to everyone here. Here is a list of what I've made so far: Chicken Chow Mein, Beijing Rice, Mu Shu Chicken, Sweet and Sour Pork and Sichuan Orange Beef. My only fault with the book would be for vegetarians. There doesn't seem to be much choice for them. Also some of the ingredients do prove a little difficult to get hold of if you don't live in a city. Apart from those little faults - can we have some more please Ching?  By Mr. TB Reeks |
| Chinese Food Made Easy 2008-08-20 God, I love that Chinese girl so much...I watched the first programme in the series and she was so damned hot I immediately ordered a takeaway. Suppose that defeated the object... oh well. By Richard Tate |
| Singapore Style Noodles 2008-08-12 We have made a number of dishes from this new publication, however, when it came to cooking the Singapore Style Noodles we found the recipe quantities to be incorrect. Specifically the amount of Tumeric reads as 1-2 Tablespoons and the amount of Vermicelli Noodles ( for 2 people) reads as 250grms/9oz.Having cooked the dish it became very apparent that these quantities are wrong. After research it would appear that the correct quantities should read 1-2 Teaspoons of Turmeric and half the quantity of Vermicelli Noodles. This needs correcting. On a positive note the other recipes tried to date have been very successful and we have enjoyed them.  By J E Kelly |
| Quick and easy 2008-08-09 I've been guilty of just slamming anything into the wok and see what it tastes like for quite some time so I thought I'd venture into asian cooking a little more. First off, there are some tough ingredients to get (without substituting) but since they are used several times throughout it's easy enough to get them from a specialist online - I've used www.theasiancookshop.co.uk From a cooking point of view, it's dead easy compared to european cooking and often much healthier too. There are recipes to suit 2 and also a few for entertaining guest too so I might have some fun with some friends around soon. By The usual suspect |
