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Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More, by Hsiao-Ching Chou
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Review
“Hsiao-Ching Chou delves into the heart of Chinese cooking, understanding its power to provide sustenance and comfort. This unique collection of recipes will inspire lovers of Chinese cuisine to fire up their woks. Chou expertly teaches popular classics such as Soup Dumplings and Mu Shu Pork, as well as less familiar dishes, like Beef with Pickled Chinese Mustard Greens and Spicy Clams with Chinese Sausage, showcasing the remarkable range of Chinese home cooking.”—Grace Young, James Beard Award-winning author of Stir-Frying to the Sky’s Edge“I love this book. It’s a warm invitation to home cooks to get comfortable with Chinese home cooking through stir-frying, braising, and steaming--and with easily available Chinese ingredients. The fried egg recipe alone (a wok is by far the best place to fry an egg) makes this an essential book, but there are many more, including Dry-Fried Green Beans, Hot and Sour Soup, Red-Braised Pork Belly, a selection of dim sum dumplings, and that guilty restaurant pleasure, General Tso’s Chicken. They’re all here. No restaurant needed!” —Naomi Duguid, author of Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan and Burma: Rivers of Flavor“When I first met Hsiao-Ching Chou and she told me about making wontons and dumplings and other dishes, I was startled for I never had thought of these foods being made, and here was someone who actually made them. And that’s just one reason why I’m so glad to see Chinese Soul Food coming into print. Another is Hsiao-Ching’s personal comments about life in her parents’ restaurant that run through the book; they shed light on so many lives. As for the food, when I thumb through this book I want to make everything--it sounds so good and so comforting. Congratulations on a fine book!” —Deborah Madison, author of In My Kitchen and Vegetable Literacy“Soulful. Smart. And hunger inducing. This is the sort of food you eat if you’re lucky enough to have a Chinese grandmother cook for you.” —Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke on PBS“I made the mistake of reading Chinese Soul Food before making dinner. I got so hungry reading over such appetite-inducing recipes as Baby Bok Choy with Chicken and Spicy Clams with Chinese Sausage that I simply had to run to the store to buy the ingredients. Dinner was a little later than usual but oh-so satisfying, and the recipes were simple and quick to make.” —Bruce Aidells, author of The Great Meat Cookbook"A fun guide to creating favorite restaurant recipes at home."—Publishers Weekly"Chinese home cooking isn’t as scary as it seems."—The Seattle Times"The definitive primer on Chinese home cooking." —Seattle Magazine"Chinese Soul Food is a primer of authentic meals that trace [Chou's] family’s background and movements throughout the provinces of China, Manchuria and Taiwan.... In its conception and execution, Chinese Soul Food embodies not only mastering the journey, but the destination as well. It’s a stellar choice for anyone’s cookbook shelf!"—International Examiner "Add it to your collection and expand your cooking repertoire for the better."—Simple Bites"If you are new to Chinese cooking, Hsiao-Ching’s Chinese Soul Foodis the perfect starting place and Hsiao-Ching the perfect teacher."—Books for Better Living“Chinese Soul Food is definitely a friendly guide to cooking your favorite Chinese dishes at home…[an] abundance of [recipes]…gorgeous photos and clear descriptions… a testimony to family, food and tradition.”—Third Coast Review
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About the Author
Hsiao-Ching Chou is an award-winning food journalist, a cooking instructor, and communications consultant. She is a member of the James Beard Foundation cookbook committee and Les Dames d'Escoffier. Chou has been a guest on local and national shows, including Public Radio's The Splendid Table, the PBS documentary The Meaning of Food, and the Travel Channel's Anthony Bourdain: No Reservations. In her spare time, she teaches popular everyday Chinese home cooking classes at the Hot Stove Society. She lives with her family in Seattle.
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Product details
Hardcover: 256 pages
Publisher: Sasquatch Books (January 30, 2018)
Language: English
ISBN-10: 1632171236
ISBN-13: 978-1632171238
Product Dimensions:
8.3 x 0.9 x 9.3 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
36 customer reviews
Amazon Best Sellers Rank:
#40,289 in Books (See Top 100 in Books)
I own practically EVE.RY Chinese cookbook available -- both in print & out of print -- and this is an excellent collection of recipes that lives up to its title: "Soul Food" is comfort food, and I found recipes here that I very much felt comforted in seeing (the recipes and photos were very soul-soothing). For example, I've missed eating Shao Bing Sandwiches and there was both a recipe and wonderful photo of one of my favorite Chinese comfort sandwiches made of red-braised beef shank, and the recipe for the shank was on page 189, for the flabread on page 95, and for the Chinese mustard greens on page 157. In short, I learned how to make everything I needed from scratch. Is the book perfect? No. I did find the recipe for Chinese fried rice very disappointing: way too simple and made in that style would not be a main dish as the author claims, but simply taste like a very simple side dish. There are much better Chinese fried rice dishes. On the other hand, there are recipes here that are much better than in other books. In truth, there is never a perfect book, since people cook and eat according to our idiosyncratic tastes. But a book doesn't have to be 100% perfect to be outstanding, and I find this book outstanding. In addition to traditional dishes, which I focus on in my own cooking -- I am a white guy partially-raised in Chinatown, NYC and I've traveled and eaten in China, Taiwan, Hong Kong, etc., so I have an Asian taste palette -- I enjoyed Americanized favorites such as the Orange Beef on pages 158-160. I have similar dishes in China, though I believe the famous "orange beef" we are familiar with in the States is an American incarnation (knock off) of more traditional Chinese dishes. The trick is not to make the dish overly sweet. I love this collection and recommend it as an excellent addition to your library.
This is a beautifully written cookbook that I cannot say enough good things about. Hsiao-Ching is a wonderful writer who clearly knows Chinese food. Her excellent recipes and charming stories are interwoven throughout the book, which also is beautifully illustrated. In the book you learn that Hsiao-Ching grew up in the kitchen of her parent's Chinese restaurant and that that is where she learned the art and craft of creating real Chinese food. The recipes range from simple to complex but each one is clear, accessible and easy to follow.
Just reading the table of contents brought me back to my parents home. This cookbook has helped me learn the basics of a lot of dishes I could never figure out how to replicate. The author's writing style is person and such a joy to read! The recipes she includes are true Chinese home recipes (and a couple of guilty pleasure take out ones). If you want to be familiarized with Chinese home cooking beyond the standard stir-fry, this book is a must buy.
These are just a few of the feels from reading Chinese Soul Food, by Hsiao Ching Chou. It’s a simple guide to making your favorite Chinese dishes. And a warm welcome to the Chinese-American experience, told by a uniquely talented author and chef.
Destined to be a CLASSIC! Beautifully written and easy to follow. Everything is presented in such an elegant flow you really believe you can tackle DUMPLINGS! It turns out you can! This will be something we do as a family on a regular basis. Thank you Hsiao-Ching Chow!
A collection of great, really great, recipes. My new favorite cookbook.
Great book!
Great recipes, education on Chinese ingredients and seasonings, and education on cooking techniques. Nicely illustrated. Well done cookbook.
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