Ebook , by Carolyn Phillips
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, by Carolyn Phillips
Ebook , by Carolyn Phillips
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Product details
File Size: 204403 KB
Print Length: 530 pages
Publisher: Ten Speed Press (August 30, 2016)
Publication Date: August 30, 2016
Sold by: Random House LLC
Language: English
ASIN: B012KJYR48
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Amazon Best Sellers Rank:
#150,767 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This book is an amazing piece of scholarship. I've been a follower of Carolyn Phillip's blog as soon as I found it, and obsessively read her weekly Monday posts after I worked through the entire contents of her blog. (Check it out, she's just put up her latest post on eggplants, even though it's the U.S. Labor Day and directly after her book release!).Right now I'm working through the Shanghai/Yangtze region. My mom is old school Shanghainese (90+) and I'm recognizing recipes and ingredients I haven't seen in years. This is for real, stuff I haven't seen in the U.S. since I was a kid going to banquets, dinners with my parent's friends and restaurants where someone native to Shanghai was ordering. I don't even know how to order many of the dishes or buy the ingredients, and it's killing me! That being said, she's also giving subs and encouraging readers to cook it even if there are ingredients missing. Go for it. Cooking chinese is adapting yourself to whatever's available.The only comparable author I can think of is the late, great Barbara Tropp, who authored The Modern Art of Chinese Cooking. Until now, that was my definitive reference and tour on the breadth of chinese cooking through it's many regions. Carolyn Phillips' book is a step forward, with her identification of regional tastes and examples of regional dishes. Barbara Tropp didn't break out the regions and tastes as clearly or rigorously.I'll report back when I work my way through further chapters. This book is huge. I can tell I'm going to be spending a LOT of time going through this and gaining a better understanding of what's simplistically referred to as "chinese cuisine".additions : If you're fairly new to Chinese cooking, start with the intro basics section of the book. It's actually a section toward the end of the book. There are going to be some sections, especially in the glossary where some pictures for identification would've helped. Google is your friend. Stick close to PC or tablet when you're going through this section. I've been cooking chinese for 30+ years after being taught by my mom, and I'm still reading about ingredients in this book I've never even heard of. This book is almost purely recipes, so I recommend pairing it with another chinese cookbook for chinese cooking techniques if you're not familiar with them.If you're serious about your chinese food, buy a copy.I paid for a copy. Zippo influence from anyone or anything.....
This is a vast book. It is almost overwhelming in scope. And some cook book readers will want to disregard this one because it does not have pictures. I think that would be a mistake, especially for cooks who want to delve further into Chinese dishes than what they have already found in general Chinese cooking books. "All Under Heaven" introduces the reader into the intricacies of Chinese food culture regions. It is not an introduction into Chinese cooking.I think this book might be a bit overwhelming for an inexperienced cook; someone unfamiliar with Oriental ingredients. Although, if you glance through the very exemplary "Look Inside" feature on this product page, you will see that many recipes are very approachable, and ingredients readily available from a large well-stocked grocery store. If you are inexperienced, yet very interested in discovering the regional cooking of China, you will be able to tackle these recipes with gumption and determination. While a large oriental grocery store would surely be a great help, it is not mandatory for maybe a third-to-half of the recipes. If you are out in the middle of nowhere, Amazon's vast array of foodstuffs can come to your rescue.While many of the line drawings are beautiful, without even a few full-color photos, the book is a bit difficult to plow through if your intent is to just glance at the recipes and whiling away a peaceful afternoon. This is a serious book, loaded with information, and not suited for light reading.Each region is covered, but no region is really covered in depth. Each region has sub-regions, and there is a sprinkling of recipes for each. For instance, I was hoping to learn more about Hakka dishes. While there were a few recipes, I yearned for more. Hence, I call this book an "introduction" despite its 500+ pages. There is enough information on each area to whet your appetite.I've written quite a few cook book reviews, and I usually include some of my favorite dishes before I wrap it up. Not this time. This book is truly vast in scope, and I don't really have any favorites. I can say that I started with a temporary download of the book from the publisher Ten Speed Press, and today, now that Amazon has it offered for sale, I have purchased my own copy. I can say that the recipes I tried so far produced the predicted results. Now, I want to have the book for my own; to have and hold a hard copy to study it better. It is that kind of book. I bought a hard copy because I think it will be easier to manage than the Kindle version. I want to flip pages back and forth between the recipes, the decent glossary in the back, and the extensive index.Maybe it would give you some insight, if I told you that I now live in a large motor coach, and I do a lot of cooking outdoors. And I am really trying to downsize my cookbook collection, and have gone from over a thousand cook books to a single cabinet-full in the bus. And I still indulged myself with this book.....I am looking forward to really getting to know the recipes in All Under Heaven during the cooler months coming up.*I received a free, temporary download of the ARC of this book from the publishers.
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