Free PDF China Moon Cookbook, by Barbara Tropp

Free PDF China Moon Cookbook, by Barbara Tropp

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China Moon Cookbook, by Barbara Tropp

Free PDF China Moon Cookbook, by Barbara Tropp

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From Library Journal

Tropp, author of The Modern Art of Chinese Cooking and chef/owner of San Francisco's China Moon Cafe, is a talented and passionate cook. Her new book is filled with hundreds of creative, unusual, and fascinating recipes. However, "homestyle" does not quite seem the word to describe them. Many have lengthy ingredients lists, and many dishes require components from other recipes for their preparation--not necessarily complicated on their own, but in the end somewhat daunting for busy home cooks. Nevertheless, the recipes are inspired and mouth-watering. Tropp's sidebars--on every page--are filled with information about Chinese cooking and food in general. This unique book is recommended for most collections. BOMC HomeStyle Books selection.Copyright 1993 Reed Business Information, Inc.

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Review

What Russo and Lukins accomplished for secreted-away American ingredients and recipes, so will Tropp (with the help of her co-authors) achieve for Chinese foodstuffs and menus. In fact, her second culinary collection (the first was "Modern Art of Chinese Cooking") is laid out in much the same manner as the popular Silver Palate series: fun and funky line drawings, lots of personal narrative, and sidebars on subjects from choosing serrated bread knives to cleaning squid. She's quick to point out that her more than 250 recipes from her China Moon restaurant are, strictly speaking, not authentic. But the oriental romance lingers in mile-long names (Ma-La steamed poussin with roasted Szechwan pepper-salt), techniques (stir-fry, sandpot casseroles), and fresh, from-scratch ingredients (infusions, spices). First-timers might balk at the preparation times and occasional intricate techniques, but this is a compilation worth savoring. (Barbara Jacobs, BookList) In this wide-ranging collection of recipes from her famed Chinatown cafe, the doyenne of California Chinese cuisine offers a ``private cooking school'' for cooks who want to enter the ``world of traditional Chinese flavors combined with exclusively fresh ingredients.'' Beginning with the "pantry'' chapter on basic condiments like five-flavor Oil and China Moon pickled ginger, Tropp moves throughout the meal, offering signature recipes, like plum wine chicken salad with sweet mustard sauce, and Hoisin pork buns with ginger and garlic. An entire chapter is devoted to the meat that is ``symbolically central to the entire Chinese culture''--pork. Not surprising for a book that is as much a course in method and culture as a collection of recipes, instructions are detailed and descriptive. True to her hybrid East-West cuisine, Tropp reveals eclecticism in her observations about cooking: In one chapter she praises traditional Chinese seafood cooking and presentation practices for following ``the integrity of the fish''; a few pages later, she muses about that modern American invention, plastic wrap. Stylish illustrations that simultaneously recall a modern upscale restaurant menu and a 1950s Vogue are also true to the mixed nature of Tropp's cuisine. (Publishers Weekly) Tropp, author of The Modern Art of Chinese Cooking and chef/owner of San Francisco's China Moon Cafe, is a talented and passionate cook. Her new book is filled with hundreds of creative, unusual, and fascinating recipes. However, "homestyle'' does not quite seem the word to describe them. Many have lengthy ingredients lists, and many dishes require components from other recipes for their preparation--not necessarily complicated on their own, but in the end somewhat daunting for busy home cooks. Nevertheless, the recipes are inspired and mouth-watering. Tropp's sidebars--on every page--are filled with information about Chinese cooking and food in general. (Library Journal) China Moon Cookbook was written by a talented American woman who fell in love with an Asian land some twenty years ago and has devoted a great part of her life to sharing the wealth of her chosen country's food. Her book shares beautifully; this is an inspired work...her instructions are clear and the resulting meals are light, colorful and multi-textual. China Moon food not only sings, it dances on the tongue. -- Reviews

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Product details

Paperback: 528 pages

Publisher: Workman Publishing Company (October 1, 1992)

Language: English

ISBN-10: 9780894807541

ISBN-13: 978-0894807541

ASIN: 0894807544

Product Dimensions:

7 x 1.2 x 9.2 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

46 customer reviews

Amazon Best Sellers Rank:

#292,031 in Books (See Top 100 in Books)

The best, most fun most creative Chinse cookbook you will ever find! She's been called the Julia Child of Chinese chefs and I would agee. Her sauces and oils will blow you away! Learning how to velvet beef was a great thing to know and with the marinade made one of the finest meals I've ever cooked. You must have this one!

I really enjoyed this cookbook. I get a kick how Barbara Tropp experimented with ingredients & flavors to create Asian dishes all her own. I'm learning how to cook authentic Chinese. This book was a joy to read through. I have not tried any of the recipes but I definitely will! I read her first HUGE Gigantic cookbook & cooked many of the authentic recipes. Reading her previous giant book (im not home as im writing this review. I dont remember the Title. You can search it.) (That one is like taking a semester at culinary school) taught me a lot and will continue to do so as i work through it. I learned more about Barbara and her absolute brilliance with food & writing. This CHINA MOON book has recipes she created at her own restaurant named CHINA MOON. The books mean even more to me as I researched her life and learned that she had passed away at a young age from ovarian cancer. She was so gifted and left us with so much in the art of Chinese/Asian cooking. I feel it was very worth the purchase. If you want a cookbook with quick easy meals you might not enjoy her recipes. If you don't dig cooking fairly involved meals with unfamiliar Asian ingredients it might not be for you. If you love to cook and learn and enjoy dishes that are different and wonderful you will most likely enjoy this book.

Checked this book out of from Chicago public library. i always liked it so I finally bought but it not a truly authentic Chinese cookbook but it has westernized. Sorry to read that the main author died.

The best cookbook for Asian influenced sauces, condiments, noodles and quick pickles. Wonton and dumpling recipes always have dinner guests begging for more. There is a lot of time consuming but easy prep involved that might put some home cooks off. If you love Asian food and don't mind a little kitchen work get this book.

I love this book...in fact it's my second copy, the first has fallen apart.Barbara Tropp was a truly inspired chef who I still miss today. Her ideas were brilliant. Her recipes sometimes are a bit difficult but not impossible and the results are always spectacular!

This is my second copy, I used my first copy so much it fell apart. I love this book. The recipes are lengthy and several recipes are usedto create one dish. I make and store the the sauces and vinegars in advance. The recipes in this book take time, many ingredients and a lot of refrigerator space but, well worth every bit of effort.

A classic, like Mastering the Art of French Cooking, Silver Palate, Joy of Cooking. If you don't have, don't wait.

The `China Moon Cookbook' is written by important Chinese cookbook writer, Barbara Tropp, the author of the earlier `The Modern Art of Chinese Cooking', one of the three or four best manuals of Chinese cooking written in English. It is the `Modern Art...' book which earns Ms. Tropp the honorific of `Julia Child of the Chinese Kitchen' from the San Francisco Chronicle. This volume is much different than Mme. Tropp's manual, and it is much different than anything Julia Child ever wrote. It is very much in the style of a lot of other Workman published cookbooks such as those of Ms. Tropp's good friend, Susan Herrmann Loomis, who specializes in `farmhouse' cookbooks of Italy, France, and the US. That is, it's a `fun book', meant more to entertain than to teach basic material about a particular type of cooking.This is not to say that it is a poor book. In fact, depending on what you want from a cookbook, for a trade paperback at a list price of $16.95, it may offer a lot more than the more serious `national cuisine manuals' or essays on the cuisine of an important culinary region such as Provence or Tuscany.In addition to being a `fun' book, it is also a book about recipes from a particular restaurant, the `China Moon' owned by the author in San Francisco. This is a second point weighing against your learning any authentic Chinese cooking in a systematic manner from this book. But that doesn't say the book is not informative. One of the first things I noticed is a similarity between the approach to the pantry in this book and Ming Tsai's excellent second book, `Simply Ming', where his lead premise is in the creation of many base preparations which make cooking in a restaurant much faster than it would be if everything were done from scratch. Mme. Tropp's argument is that the many of the commercial preparations of things such as chili oil, hoisin sauce, and a dozen other pantry standards are simply bad. The claim is that one can do much better by making your own.This argument is excellent for a high-end restaurant. It is also excellent for a household that eats Chinese meals at least three times a week and has three or four members, so these pantry preparations are used up on a regular basis. This also means that the book may be just a bit less valuable to someone who is not committed to making more than one or two dishes from this cookbook in a given month.Although I am not as knowledgeable about Chinese cuisine as I am about French and Italian eating, I was struck at how uncharacteristic a lot of the recipes seemed to my picture of Chinese food. In the first few dozen pages, there are recipes for bread, pickles, cole slaw, clam chowder, and double stock. While there is no question that all these dishes are rooted in Chinese ingredients and techniques, there definitely seems to be more than a wink and a nod to Western tastes here.This international flavor pervades the book. The last salad in the salad chapter is called `Paris Salad', discovered in a small Chinese restaurant in Paris, made with a very globalized mix of European, Asian, and New World ingredients.The chapter on desserts and sweets, aside from a generous use of Oriental ingredients such as ginger and peanuts seems like it comes straight out of a Lyon patisserie, with lots of tarts, Biscotti, frangipane, chocolate, and cappuccino.True to the Workman style of `fun' cookbook, there are lots of sidebars and headers showing the sources of the recipes, tips on presentation, hints on ingredients, and general chatter. There are also lots of good sidebars on techniques, but this is still nowhere near a text on good Chinese cooking praxis. In fact, a lot of the sidebars are on very Western techniques such as cookies and tarts. But this still leaves lots of room for some of my favorite Chinese recipes, including an excellent recipe for Hoisin Pork Buns with Ginger and Garlic. Note that these recipes do not shy away from using a wok whenever Chinese traditional technique calls for it. This is another reason you may not get the full benefit from this book if you are not committed to it's premises, such as using a wok properly, which requires a very good gas burner.In the end, I think this book is the real deal on how to have fun with Chinese cooking. While it is based on recipes done in an American restaurant which probably caters to tourists, all the techniques are authentic and reliable, right down to the requirement that you let your dough for steamed buns rise in the fridge for at least 12 to 15 hours before shaping and filling.This is a great book for cooking Chinese for fun. Its recipes are uniformly interesting, even though some of the interest may have a French accent. The author has the kind of reputation that gives you the assurance that she really knows what she is talking about.

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