Can you recommend a Chinese cookery book?

[rosegoldwatcher]

I don't bother with cookery books these days (the internet is my go to place for recipes) but my DH has just said that he would like a book of Chinese food recipes. I'm interpreting that as 'things I can order from a takeaway' rather than dishes which are slavishly true to the Chinese culture.

Can any of you recommend a good one?

Not a recommendation as I haven't tried it, but Gok Wan has a Chinese cookbook on 99p kindle daily deals today, you could get the kindle version, have a good look and then decide whether to buy the book. It has good reviews.

Ken Hom books are great

Is Gok Wan a chef?

"Chinese" cooking is like talking about "European" cooking, there are many regional variations. Which one are you interested in?

Fuschia Dunlop's Sichuan Cookery.

Gok's recipies are sightless healthier mostly versions of what he cooked with his dad in the family restaurant. Clear easy to follow recipes.

Chinese made easy by Ching Can't remember her surname is also really good.

I always think the classic cookbooks for different countries are by the publishers Phiadon. Amazon have them, beautiful books.

Fuschia Dunlop "Every Grain of Rice". It's Chinese home cookery, and not just the lovely (but generally spicy) sichuan dishes. Best Chinese cookbook I have (and I have quite a few!!)

Agree with Ching he Huang Chinese made easy, cooked lots from that over the years. I have Fuschia Dunlop Every Grain of rice (MN sheep alert) and while it was a lovely read, I haven't cooked anything from it.

@Ifailed

"Chinese" cooking is like talking about "European" cooking, there are many regional variations. Which one are you interested in?

Well that's the thing - I don't really know.

DH likes vegetable stir fries, sweet and sour dishes, things with bamboo shoots in them...
I love Singapore fried rice.

They are all probably from different regions.

Gok Wan’s brother has also written books - I have the veggie one, they are takeaway style. His name is Kwoklyn Wan. I downloaded a sample of Gok’s book when I saw it was 99p this morning and it has more recipes than Kwoklyn’s but they seem more ‘meaty’ so I’ll stick to what I’ve got.

Another vote for Ken Hom, you can't go wrong with Ken.
His catch phrase used to be "If you can't get Chinese rice wine, use dry sherry". So if his recipes don't work out (most unlikely!) you can always drink the sherry!

@FlyingFlamingo - that Kwoklyn Wan one looks promising - he has a meat-eaters one too.

I have downloaded the sample to my Kindle to check it out.

It's not Chinese, but I want the Wagamama cook book. That might cover the sort of things your DH is looking for?

Ching he Huang, Chinese made easy. Not just Chinese, but Rick Stein's Far Eastern Odyssey is good too.

Look at a recipe and if it tells you to stir fry in sesame oil, leave it.
Similarly, if it tells you to add water to the stir fry, leave it.

Sesame oil goes on at the end, you don't cook it. Adding water to the oil isn't frying.

Yes, to Ching He Huang, but they aren't specifically restaurant recipes, not in the one I've got anyway.

The Wagamama book is disappointing, nothing in it from the restaurants. I have a Kylie Kwong cookery book, Simple Chinese Cooking, which is excellent. I believe she is Chinese-Australian