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Chinese Cookbooks [split from Boston]


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Chinese Cookbooks [split from Boston]

lipoff | Sep 22, 2010 12:13 PM

[Note: this thread was split from Boston at: http://chowhound.chow.com/topics/6363... -- The Chowhound Team]

She means something different. In the "Measurement" chapter she writes:

"I want to make it clear that the number of servings from a Chinese recipe is very hard to tell. It depends on how many dishes will be served at the same time. To prevent confusion, I give two kinds of serving methods and numbers in my recipes:

1. American serving: means only one main dish is served along with soup, vegetables or appetizer.
2. Chinese serving: means two or three main dishes are served at the same time."

There was some discussion of Joyce Chen over on the Southern New England board recently: http://chowhound.chow.com/topics/734267

Basically, I agree with tatsu, although I think her cookbook is pretty evenly split between what I might call "authentic-style" and "American-style" Chinese dishes. There are some better Chinese cookbooks from that era, although this is a fine one too.

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