Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen
Written by Katie Chin, recipes by Leeann Chin and Katie Chin
Photography by Masano Kawana
Foreword by Raghavan Iyer
160 pages – ages 12+
Published by Tuttle Publishing on April 26, 2016
Publisher’s Synopsis – “Author Katie Chin’s love of cooking blossomed at an early age—watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants. Born in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom’s passion and talent, and has become a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on. Katie is eager to share her mother’s food legacy with you in this book—an homage to Leeann’s mastery of all that Chinese cooking has to offer.
This treasury of family recipes includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she herself learned from her mother in China. Some dishes reflect Leeann’s Chinese-American childhood or are recipes which Katie and Leeann developed while together. Others are creations that Katie has developed more recently. Woven throughout the book are fond memories and anecdotes from Katie’s childhood, always involving cooking and eating with her mom.”
What I Thought- First, I just want to say that the reason I suggested ages 12+ for this book is just because that is around the age where I think it is reasonable to start cooking without omnipresent supervision (of course, this is up to the parents). These recipes can be made by younger kids, but parental supervision should be present throughout the cooking. That being said, the book is an excellent cookbook, with clear instructions. I liked that Ms. Chin did not assume that the reader/cook already knew information, including things such as “Basic Cooking Techniques and Tips” and “Understanding Chinese Ingredients” so the reader/cook is not left in the dark. All of the back material was very interesting and is a great help in learning to cook Chinese food. The recipes themselves are easy to read, and include simple ways to cook and prepare the food. The anecdotes into Ms. Chin, her mother, and how she gets her kids to eat things like mushrooms and spinach really make the book more personal. The book is filled with great color photos of the steps and finished dishes. This was a great cookbook!
I give this book five out of five bookworms!
Knowing me, you probably aren’t surprised that I decided to cook something with my family from the cookbook. We chose to make the “Crystal Shrimp Dumplings” found on page 30-31. My sister Josie helped make the dumplings too.
We started by making the filling with cilantro, egg white, cornstarch, sugar, pepper and sesame oil.
We prepared the shrimp as it said in the cookbook so it won’t taste “fishy.”
We minced the shrimp in a food processor and added it to the filling mix.
Then it was time to fill the dumplings.
I don’t think our wrap job was as pretty as the ones in the book – but pretty good for beginners!
Next we cooked the dumplings!
They were delicious! The soy sauce had balsamic vinegar in it, and it gave it a nice citrus-y flavor somehow. Ms. Chin really knows how to make a meal!