Cover image for Chinese takeout cookbook : from wontons to sweet 'n' sour, over 70 recipes to re-create your favorites
Chinese takeout cookbook : from wontons to sweet 'n' sour, over 70 recipes to re-create your favorites
Physical Description:
159 pages : color illustrations ; 24 cm
General Note:
Includes index.
Starters & soups -- Chicken & duck -- Seafood -- Beef & pork -- Vegetarian -- Rice & noodles -- Buns & sweet things.
Subject Term:
Added Author:
Kwoklyn Wan has spent years perfecting recipes for dishes that taste just like the ones from your local chinese restaurant. Includes: Easy step-by-step instructions; Handy guide to ingredients and pantry essentials; Easy-to-find ingredients, available at supermarkets.--adapted from back cover.


Material Type
Call Number
Item Available
Book 641.5951 WAN 0 1

On Order



Chinese is one of our favorite takeout foods - and it's those nostalgic, comfort-food creations that really get people salivating. Now you can make your favorite Chinese restaurant classics at home with Kwoklyn Wan's fabulousChinese Takeout Cookbook. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, wonton soup to chop suey, egg-fried rice to crispy seaweed - and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeout.

Author Notes

Kwoklyn Wan is a professional chef, restaurateur and Kung Fu instructor. He grew up working in his family's Cantonese restaurant and he knows all the takeout trade secrets.

Reviews 1

Publisher's Weekly Review

Declaring from the outset that his debut isn't meant to be a definitive guide to Chinese cuisine-- it focuses on classic takeout dishes --U.K. restaurateur and chef Wan shares his recipes for more than 70 of the most common Chinese dishes in this solid if unremarkable collection. All the hits are here: vegetarian spring rolls, five spice ribs, roast duck, beef with oyster sauce, chicken chow mein, hot and sour soup, egg fried rice. Home cooks may be taken aback by Wan's heavy-handed application of cornstarch to practically every dish, but he argues that not only does cornstarch help seal in flavor and ensure tenderness of proteins while frying, it helps thicken sauces for such dishes as Happy Family (pork, chicken, and beef with mixed vegetables) and shredded crispy chili beef. He rounds out this volume with such surefire hits as sweet chili crispy chicken wings, chicken and sweet corn soup, sweet and sour chicken balls, and mixed Chinese mushrooms. Wan's debut will resonate most with those in search of recreating the familiar. (Jan.)