Pei-Mei's Chinese Cookbook Volume 1, Volume 1
The publication of the three volumes of “Pei Mei’s Chinese Cookbook,” in 1969, 1974, and 1979 were the first to teach authentic regional style Chinese cooking to the public. They were among the first to have full color pictures of the finished dish. It was easy to follow the recipes due to clear and concise instructions and being well laid out. Each recipe is met with enthusiasm by guests.
“Pei-Mei’s Cookbooks” demystified Chinese cooking techniques. They taught the proper use of the cleaver, that the degree of heat is always critical, and that thickness and ingredient size contribute to texture, taste, and visual delight.
The three volumes became de rigueur for every bride, and copies, often with hand-written notes in the margins, have been passed down from mother to daughter to granddaughter in both China and the United States for years.
The first volume begins with a basic introduction to Chinese ingredients. It than divides its recipes regionally by China’s North, East, South, and West (Shanghai, Canton, Szechuan and Peking) with 25 recipes for each group and an additional twenty snacks and desserts. This provides an excellent introduction to the incredible variety of Chinese recipes.
What people are saying - Write a review
I have used this book for over thirty years. It is a treaure. Authentic, easy to follow recepies please a wide variety of pallets. I have modified recipies only to maintain religious 'Dietary Laws". I use veal in place of pork and firm white fish to substitute for sea food selections. I have found similar menu seections only in fine and sophisticated Asain/Chinese eateries.