Ordering Chinese takeout is convenient, but it's not the healthiest or most cost-effective way to enjoy Chinese comfort food at home. With this simple cookbook and a powerful wok in your hand, Chinese favorites are now faster, healthier, and less expensive than delivery.

The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that allows you to make all of your favorite Chinese restaurant dishes with no extra salt, oil, or MSG. This cookbook includes step-by-step instructions for folding a dumpling, egg roll, and wonton, as well as tips for selecting, seasoning, and caring for your wok, fun features on the origins and Americanizations of foods like egg drop soup and fortune cookies. When you're short on time (30 minutes or less) and money, use recipe labels to help you decide what to make. There are recipe hints for swapping ingredients, saving time, making a dish healthier, or turning up the heat. If a thousand miles begins with a single step, begin cooking with your wok today and see how far The Essential Wok Cookbook will take you.

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You can now recreate the flavors of Chinatown in your own kitchen. With beginner-friendly recipes that anyone can master, this Chinese cookbook makes it quick and easy to prepare Chinese takeout favorites at home.

Learn how to make classics like Egg Rolls, Hot and Sour Soup, Orange Chicken, Kung Pao Beef, Shrimp Lo Mein, and Sweet Egg Custard desserts, as well as everything in between. These step-by-step recipes use simple, inexpensive, everyday ingredients that can be found at most grocery stores and do not necessitate lengthy prep work or complicated cooking techniques.

This Chinese cookbook includes unlocking the flavors of China with detailed information about regional flavor bases, essential ingredients, and equipment lists, and tips for making Chinese cooking easy; exploring convenient pre-planned menus for DIY Dim Sum, a Chinese New Year Feast, Sichuan Night, Classic Cantonese Takeout, and Vegetarian and Vegan Takeout; finding convenient pre-planned menus for DIY Dim Sum, a Chinese New Year Feast, Sichuan Night, Classic Cantonese Takeout, and Vegetarian and Vegan Takeout.

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Chinese is the most popular takeaway food in the UK, and it's popular all over the world - as, with much Indian food, it's the nostalgic, comforting creations for western palates that get people salivating. You can now make your favorite Chinese restaurant classics at home thanks to Kwoklyn Wan's fantastic Chinese Takeaway Cookbook.

According to the BBC, Kwoklyn is a third-generation Chinese chef (British-Born Chinese). He's also the younger brother of TV personality Gok Wan, and both boys spent their childhoods in Leicester working in their family's Cantonese restaurant. He's spent years perfecting recipes for Chinese dishes that taste exactly like the ones you'd find at your local takeout joint or restaurant. The cookbook includes 70 classic dishes ranging from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed - and the majority of them can be prepared in 20 minutes or less. Cook up a storm at home with Kwoklyn's fantastic take on takeaway food.

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Fuchsia Dunlop was trained as a chef at China's premier Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that can be made at home. Following on from her seminal books on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, where vegetables take center stage, with small portions of meat and fish.

Let's try the stir-fried potato slivers with chili pepper, the vegetarian "Gong Bao Chicken", the sour-and-hot mushroom soup, or Fuchsia's emergency late-night noodles if you're in a hurry. Many of the recipes have few ingredients and are ridiculously simple to prepare. Fuchsia also includes an in-depth look at the key seasonings and techniques of the Chinese kitchen. This is a must-have cookbook for anyone, beginner or connoisseur, looking to incorporate Chinese dishes into their daily cooking repertoire. It features stunning photography and clear instructions.

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Nearly two decades after the publication of Land of Plenty, widely regarded as one of the greatest cookbooks of all time, Fuchsia Dunlop returns to the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking.

The Food of Sichuan teaches home cooks how to make classics such as Mapo Tofu, Twice-Cooked Pork, and Gong Bao Chicken, as well as a traditional selection of cold dishes such as Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad, and Green Beans in Ginger Sauce. The Food of Sichuan is an enthralling look at one of the world's greatest cuisines, complete with stunning food and travel photography, as well as the region's culinary and cultural history.

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Chinese Soul Food enticed chefs into the kitchen with the promise that they could recreate the cuisine at home. Despite being a popular cuisine throughout North America, Chinese food can be intimidating. However, author Hsiao-Ching Chou's friendly approachable recipes are suitable for everyone, including inexperienced home cooks. There are vegetarian recipes for stir-fries, rice and noodle dishes, soups, braises, and pickles in this new collection. Of course, the book would be incomplete without vegetarian versions of Chou's famously delicious dumplings, such as soup dumplings and shumai, as well as other dim sum treats. Recipes for eggs and tofu are divided into separate chapters. From Cauliflower with Spiced Shallot Oil to Kung Pao Tofu Puffs, Hot and Sour Soup to Ma Po Tofu to Steamed Egg Custard, these recipes will satisfy all of your cravings for classic Chinese comfort food and all without meat.

You'll also find useful information such as necessary equipment, pantry staples (with acceptable substitutions), how to season and maintain a wok, and other practical tips that make this a user-friendly cookbook. Home cooks are gently guided toward becoming confident in the preparation of satisfying Chinese meals. Whether you're a vegetarian or simply want to reduce the amount of meat in your diet, these recipes are designed to be cooked any night of the week. As the author likes to say, any kitchen can be transformed into a Chinese kitchen!

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Bee Yinn Low developed a deep love and appreciation for food while growing up in a Chinese household in Malaysia, where cuisine and culture were inextricably linked. Bee's childhood memories of helping her mother prepare steamy and fragrant Chinese meals became a way of life for her as a working woman in Southern California. Due to time and ingredient constraints, a love of Chinese food did not translate well to a modern Western lifestyle.

Rather than giving up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth using ingredients found in local supermarkets and her limited time. She was able to create versions of her favorite Chinese dishes that tasted just as good but required far less effort! Bee shares her passion and expertise in Chinese cooking in Easy Chinese Recipes. It includes a collection of Bee's all-time favorite dishes—foods she enjoys cooking and eating at home. She includes both updated traditional family recipes and her own interpretations of the best Chinese restaurant dishes from around Asia.

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Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an.

Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for. Basic recipes for braised dishes, bread, sweets, salads, dumplings, hot-pot, skewers, and more are covered. The detailed pantry notes and lessons on cooking techniques are a welcome addition.

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Kristina Cho (eatchofood.com) introduces readers to Chinese bakery cooking with fresh, uncomplicated interpretations of classic recipes for the modern baker in Mooncakes & Milk Bread.

Sweet and savory baked buns, steamed buns, Chinese bread, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks are all included in the book. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance because a book about Chinese bakeries wouldn’t be complete without them! This is the first book to focus solely on Chinese bakeries and cafés, but it's not just for those nostalgic for Chinese bakeshop foods; it's also for all home bakers looking for exciting new recipes to add to their repertoires.

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Ken Hom, an American-born Chinese chef, is the most well-known in the West. He has been hailed as the man who elevated wok cooking to the level of an art form, introducing Chinese cuisine to the tables of royalty, world leaders, and countless celebrities. Complete Chinese Cookbook is the ideal guide to healthy and delicious Chinese food for home chefs.

His straightforward approach makes preparing delicious and healthy Chinese food for a busy lifestyle a breeze. The detailed introduction discusses China's regional cooking styles, the yin-yang theory as it applies to food, the necessary equipment and ingredients, and Chinese cooking techniques. With Hom's clear instructions, the recipes are simple. Dim Sum dumplings, Prawn Crackers, Curried Vegetarian Spring Rolls, Steamed Fish Cantonese Style, Crab Casserole, Sichuan Prawns in Chili Sauce, Chicken on Crispy Noodles, Egg Custard, and so on are among them.

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