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This book stands out among the many Chinese vegetarian cookbooks available with its many innovative recipes for vegetarian "mock meat" dishes, just like those you'd enjoy in Buddhist restaurants. These recipes are as authentic as possible, without calling for extremely exotic ingredients that may be very hard for anyone outside of a large city to find.
Best-selling cookbook author Bryanna Clark Grogan, well known for her in-depth exploration of global cuisine, generously shares her knowledge of Chinese ingredients and cooking techniques, helping to enrich your experiences with her superbly crafted recipes. Chinese vegetarian cuisine can provide variation and culinary delight along with nutritional excellence.
- Sales Rank: #1496994 in eBooks
- Published on: 2001-01-01
- Released on: 2001-01-01
- Format: Kindle eBook
About the Author
Bryanna Clark Grogan has been a food writer and teacher for more than 30 years. Her interest in cooking began before she can remember and having her first child sparked a lifelong interest in nutrition. She is also the author of Authentic Chinese Cooking, Soyfoods Cooking for A Positive Menopause, Nonna's Italian Kitchen, 20 Minutes to Dinner, The Almost No Fat Cookbook, and The Almost No Fat Holiday Cookbook.. She lives with her husband Brian on idyllic Denman Island, off the coast of Vancouver.
Most helpful customer reviews
28 of 35 people found the following review helpful.
This book is OK.
By wonderbreadpowers
I appreciate what the author was trying to do with this book; it's great to have a source for Chinese-style mock meats. However, after trying several of the recipes, I found that they just aren't as good as I thought they would be.
I was excited to use vital wheat gluten to whip up a batch of seitan, but it turned out to be incredibly gummy. I assume this problem is avoidable, but the directions in the book don't give much guidance: "Mix until it forms a smooth, firm dough. Knead briefly." There's no information about what to do you if instead of a smooth dough, you end up with a rubbery, bouncy ball. (Perhaps it's better to mix and knead by hand rather than using my mixer? Tips like this would help a lot!)
As far as the regular recipes go, they are hit and miss. The simpler the recipe, the better they seem turn out. The page on Basic Stir-Fried Chinese Vegetables contains really useful information, and the recipe on the facing page for Stir Fried Chinese Broccoli is a winner. However, the "Beef" and Broccoli with "Oyster" Sauce and the Kung Pao "Chicken" are just OK, and Mapo Doufu was downright weird. But I will still continue to work my way through the book; I would like to try the Lemon "Chicken" and some of the versions of the Steamed Savory Filled Buns.
Overall, it is a decent resource for vegetarian Chinese cooking. For people who are interested in this topic, it's probably a good place to start. I would recommend using store-bought seitan though!
32 of 34 people found the following review helpful.
Fabulous Chinese cuisine by the greatest vegan cook!
By Søren Jensen
Bryanna's Italian cookbook "Nonna's Italian Kitchen" must be the very finest ever example of vegan cookbook published to this date. And now she's done it again - with this wonderful vegan cookbook on Chinese cuisine, taking you all the way through dumplings, dim sum, noodles, soups, stir-fries, ... and vegetarian "mock-meats" that were invented thousands of years ago by strict buddhist monks. Whereas it used to be quite a work to rinse out the starch of a flour ball so that only the protein (gluten) was left, the arrival of pure gluten powder makes this a snap to prepare at home. While some recipes are somewhat elaborate which acquire some routine (making dumplings, spring rolls, etc.), there are several quick recipes (stir-fry chapter a.o.) that are very easy to prepare. It is an excellent cookbook if you love chinese foods, and the innovative inclusion of above-mentioned "mock-meats" makes it a cut above the rest. The pages are jam-packed with one tasty recipe after the other - this is a shining example that you do not need to feel deprived when embarking on a vegan diet.
3 of 3 people found the following review helpful.
Well written
By vegetarian cook
The author has done a lot of research on Chinese cooking. I'm from a Chinese family and I can see lots of useful, quasi-family-secret cooking tips from my grandparents mentioned in this cookbook. I do think this book deserves the word "authentic" in its title, though the authenticity of the flavors depends on personal preference. I think a few of the dishes could be pushed further to match traditional Chinese palates. But overall, this book is indeed a very helpful tool for people living in the western world to become a master in Chinese cooking.
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