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Most Popular Quick and Easy Chinese Recipes
by: Lili Weng
none given 2017, Paperback
Reviewed by: Jacqueline M. Newman
Fall Volume: 2017 Issue: 24(3) page(s): 21
The front cover
says “How to cook
and save on takeout
bills!,” The rear
cover has four well-spaced
about the food in this volume. On both there are one
and four color photographs, respectively, of recipes in
it; one of the four on the rear cover is almost obliterated
by the ISBN picture in front of it. All are simple and
easy to make, except for the one of Peking Duck that
can in no way be cooked in the time recommended.
The recipe pages have no color pictures. The recipes
themselves skip spaces between textual lines and they
use standard style. There are twenty-five recipes, most
are Chinese, the ones that are not are Americanized
Chinese recipes such as is Crab Rangoon.
Before the recipes, two pages at the beginning include
copyright and disclaimer information. After the
recipes are two pages with charts of Chinese tools and
utensils, a half-page with text titled Conclusion, and five
conversion pages of oven temperatures and metric and
Imperial conversions for volume, liquid, and weights.
Two others are chart abbreviations, though not in page
order given in the contents listing.
The recipes are for common Chinese-American
restaurant dishes, most are Cantonese, two are soup,
a few are dim sum items, and most are main course
dishes. The first is for Fried Rice, the last for Perfect
Rice, and those in between are in no logical order.
Every recipe gives the number of servings, preparation
and cooking times, as: Prep Time and Cook Time.