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China Modern: 100 Cutting-Edge, Fusion Style Recipes for the 21st Century | 
 enlarge | Author: Ching-he Huang
Publisher: Kyle Cathie
Category: Book
List Price: £14.99
Buy New: £8.23
You Save: £6.76 (45%)
New (12) Used (3) from £8.23
Avg. Customer Rating:  6 reviews
Sales Rank: 231
Media: Paperback
Pages: 160
Shipping Weight (lbs): 1.5
Dimensions (in): 9.5 x 9.3 x 0.6
ISBN: 1856266737
EAN: 9781856266734
ASIN: 1856266737
Publication Date: October 19, 2006
Availability: Usually dispatched within 1-2 business days
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| Customer Reviews: Read 1 more reviews...
 must-have chinese cookbook August 8, 2008
1 out of 1 found this review helpful
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 May 30, 2008
7 out of 7 found this review helpful
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 February 19, 2008
7 out of 7 found this review helpful
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.
Great simple recipes; poorly illustrated book. October 27, 2006
13 out of 15 found this review helpful
Great recipes, great chef, unfortunatly though I dont know how the book got past the publishers/editors with so few pictures of the actual dishes. You just cant get any idea of what the finished dishes are supposed to look like, even for dishes that without a visual frame of reference my end up not as intended (eg nutty chicken.)Plenty of pages have room for photos but just have empty space beneath them.
other than this problem, its a great book and shouldnt put people off buying it.
I waited for her first book - and it was worth it - BRILLIANT! October 11, 2006
26 out of 27 found this review helpful
Having been hooked on the TV show and scouring the internet for her recipes I was desperate to see a book from Ching. At last it is here! It has all of the shows recipes plus more and the imagery is lovely - I like to see how it should look even if it doesn't quite turn out that way!
The recipes are a mix of the classic and exciting new twists and they until you get to peking duck then there's no need to fear if you are able to make it. I would recommend this to a new cook s well as an experienced one. New cooks get sound direction on the classics like prawn toast and Kung Po Chicken and the more seasoned budding chefs get new and fresh recipes like Guangdong Duck with Mango Salsa (Really good) and Peking Duck Sushi (even better).
One criticism is the prep time should be doubled but I cannot chop very quickly and as with all oriental the numerous ingredients can take some time to compile. Never the less there are some recipes with only a handful of ingredients and many do only take minutes to cook.
In summary, this is well worth the wait and a good range of traditional and contempory cooking - all of which can be made (not jus to read in awe and order at the restaurant).
This is not a coffee table book (whilst it is pretty) - I would recommend you take a look and start cooking!
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