Free Ebook , by Howie Southworth Greg Matza
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, by Howie Southworth Greg Matza
Free Ebook , by Howie Southworth Greg Matza
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Product details
File Size: 136246 KB
Print Length: 330 pages
Page Numbers Source ISBN: 1510728155
Publisher: Skyhorse (August 7, 2018)
Publication Date: August 7, 2018
Sold by: Simon & Schuster Digital Sales Inc.
Language: English
ASIN: B078BN5GCD
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Amazon Best Sellers Rank:
#344,107 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
The three things I enjoy most about these cook books from Howie Southworth and Greg Matza:1) The stories and comments about the recipes are wonderfully entertaining. i.e. Mantou (Steamed "Barbarian Head" Buns) - It was so fun to learn about the history of how this delicious bun got its name. This book in particular is wonderful because I find Chinese food delicious and the culture wonderful.2) The recipes are relatively easy to make. Clear directions.3) The photos are beautiful and make me want to cook and eat and share.I've bough three cookbooks from these fine cooks/writers and I am pleased with all three. I've even bought a couple more to give out as gifts.
I lived in China for several years and travel back 4-5 times a year, so I’m well versed in a Chinese street food. I’m particularly enamored by the food of North-central China (Xi’an, what’s up?!), and this book really brings these food to life with vibrant photos and lively and entertaining stories about each dish. What’s more, the recipes are actually doable and not intimidating. I cannot wait to try out some of my favorite dishes at home! One note - be ready to be super hungry looking at these photos, they are quite enticing. Congratulations to the authors for successfully pulling off a hard to accomplish feat - capturing the diversity and complexity of Chinese street food.
How is it possible that I have never stumbled across so engaging, so interesting, so adventurous a cookbook as “Chinese Street Foods.â€Don’t get me wrong. Although it is my favorite, it is not perfect. Minor, very minor, formatting issues are evident, wherein an instruction or an ingredient fails to remain on the same page as all others, unless one adjusts font size frequently.Another point that would be helpful would be to include nutritional information with each item. Afflicted with Type 2 Diabetes, and suffering from being about three feet too short for my weight, I have learned to pay strict attention to what I consume as I continue to shed my old self…Other than those two points, read on to learn what I loved about this entry into the culinary world.BLUSH FACTOR: No worries here.ADVENTURE: Yeah, aside from Anthony Bourdain, this is that rare cookbook that quenches that desire for adventure.POV: First person.SOUL: Yes. As much soul as it is possible for a cookbook to possess.THE WRITING FLOW:ExcerptI’m posting a VERY short excerpt in this review, because I want to show the world how GREAT cookbooks can be written that go beyond simply listing ingredients, but that entice us to learn…This is NOT the most interesting piece. I am posting it, but there are so many interesting tidbits sprinkled throughout “Chinese Street Food†that I wanted to display a ‘typical’ story. I’m also posting screen shots of this recipe so you can see why I LOVE this cookbook.‘…There are a number of ways that the Chinese refer to what we’ve come to know as the huntun, or “wonton,†which is close to the Cantonese pronunciation. Even though written Chinese is common between Mandarin and Cantonese speakers, in this case, they surprisingly use different characters for the same food. In Mandarin, huntun can mean “chaos,†and in Cantonese, wonton means “swallowing clouds,†which we find to be more fun. Where most of this book is based upon Mandarin names for street food, this is an exception that’s impossible to pass up.You see, wonton is one of the most poetic names for a Chinese dish we’ve ever encountered, and as a bonus, it’s a double entendre! Cloud-like pillows of pasta, swallowing a tiny bit of ground meat filling? Or, is the diner swallowing these clouds as they enjoy a delicately delicious bowl? In reality, wontons in the US often are actually tangjiao, or dumplings in soup under a more recognizable name. They typically have meatball-volumed filling inside a thick skin. In China, huntun are a study in minimalism. Very thin pasta sheets, with a tiny bit of meat filling, such that when they are cooked, they float gently atop the clear soup, like, well, clouds. Swallow them.Southworth, Howie. Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom (Kindle Locations 481-490). Skyhorse Publishing. Kindle Edition.BOTTOM LINEMy favorite cookbook. In part, because the foods are among my favorite. Mostly, though, it is because the stories behind the foods are so engagingly told.Five stars out of five. I’d rate it 10 if I could.I am striving to produce reviews that help you find books that you want, or avoid books that you wish to avoid. With your help, my improvement will help you and me improve book reviews on Amazon. Together, you and I can build a great customer review process that helps everybody. Will you join me? It is people such as you who have helped me improve over the years. I'm still learning, and I have a great deal yet to learn. With your help, I'll improve every day.One request: Be respectful and courteous in your comments and emails to me. I will do likewise with you.Thank you so much for indicating if this review helped you, or for your comment.
I just returned from a trip to China, and saw this cookbook pop up in kindle deals and just had to buy it. (Can Amazon read my mind?) Anyways, I haven't cooked anything yet but from reading through the recipes it seems I can find any of this at my local grocery store and I plan on cooking up a storm this weekend. The pictures are great and I can just smell the food coming off the page! Thanks for putting together such a fun cookbook.
Based on an Internet review, I recently bought the hard-cover edition of this book as a Christmas present for a friend here. Didn't read it through, because I wanted the book pristine, but I did glance enough of it to think it worthwhile. Then the Kindle edition went on sale for $1.00. Got it and like it a lot. It's a mix of travelogue and cookbook, with enough big pictures to make it worthy of a coffee table.
"Chinese Street Food" is a guidebook to Chinese fast food and a travelogue. The cookbook is thoroughly cross referenced and indexed. Some of the ingredients may be difficult to find ,but the author suggests substitutes. The techniques do require practice. If you enjoy cooking the effort is worth it.
I bought this book because I love Chinese street food. The authors have done a great job of cultivating a fantastic list of recipes and even providing some background and context for the food. Reading the book is like taking a culinary tour through various parts of China. The recipes are also well-written and easy to follow.
I collect recipe books and this is one of my favourites by far. I lived in China for three years and, being a huge fan of the country’s street food, I can say that this book truly delivers and is as authentic as it could ever be. The recipes are well described and easy to follow, and each chapter starts with a very interesting introduction and pictures that take readers on a trip to stalls and hutongs in Beijing to food streets all over China.
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