Get Free Ebook Gok Cooks Chinese, by Gok Wan
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Gok Cooks Chinese, by Gok Wan
Get Free Ebook Gok Cooks Chinese, by Gok Wan
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Not only is Gok Wan one of the UK's top fashion stylists, but he can cook too! Gok's fantastic book, Gok Cooks Chinese, contains 80 personal and family recipes, which are not only delicious and healthy but incredibly simple to make. Gok's love and passion for Chinese food and cooking techniques shine through from every page. From his unique perspective he gives us his personal and modern take on the Chinese food that he grew up eating, drawing on his Chinese heritage to give us a different angle on how to eat - for Gok, it's all about sitting down, tucking into fantastic food that is fuss-free and relaxed. Gok's food is about balance, health, flavour and fun. From his absolute favourite recipe for Prawn Wonton Noodle Soup (which he calls 'happiness in a bowl') to Perfect Fried Rice or classics like his dad's Honey-glazed Char Siu Pork, through chapters on Dim Sum, Street Food, One Pot Wonders and Feasting, you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself. Above all, Gok Wan will demystify Chinese ingredients and equipment. Gok Cooks Chinese shows us how easy it is to shop and cook just like him.
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Product details
Hardcover: 240 pages
Publisher: Penguin UK (September 1, 2012)
Language: English
ISBN-10: 9780718159511
ISBN-13: 978-0718159511
ASIN: 0718159519
Product Dimensions:
7.5 x 1 x 10 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
10 customer reviews
Amazon Best Sellers Rank:
#524,037 in Books (See Top 100 in Books)
I bought this for my sister for Christmas after getting a copy for myself.I've made about a dozen dishes from the book, and all have been delicious. The garlic chicken, and steamed buns are my personal favourites. But the fried rice is also excellent. Lots of beautiful illustrations, clear and easy to follow directions, and explanations of different falvourings make this book very accessable to folks who haven't got a lot of experience cooking Chinese food.
If you want a cook book that has recipes you can use without any prior knowledge of Chinese Cooking, to produce meals that have big flavours with healthy ingredients so you don't clog up your arteries, then this is the book for you. And it's easy enough to use the recipes to learn principles that you can apply to different ingredients. The only suggestion to ignore is that you use a cleaver to chop food if you have always been used to standard kitchen knives. Gok can handle a cleaver with expertise, because he was brought up with using one. But if you haven't, then stay away from this blade unless you feel you have too may fingers and would like to lose a few.
I found this to be a great cookbook. It was very easy to follow with simple recipes. We have already tried the green beans - delicious.
Authenticate with a few ingredients so that the list is not overwhelming and the end product tastes as you would want
VERY GOOD PRODUCT
Great product
excellent
Gok Wan is a fashion stylist who came to fame on British television with the series "How To Look Good Naked". Here is a tie-in book for a further British television series that follows Gok's other passion: Chinese Cooking.Now, perhaps Gok Wan has had a bit of a head start as he grew up with a Chinese restauranteur and chef for a father and was inevitably dragooned into helping within the family business. This book guides the reader to making 80 quick and healthy Chinese dishes from Gok Wan's own personal and family recipe collection.This reviewer has not seen the television series, so the book is having to speak for itself. It starts with a menu (the index) that is laid out in the style of a Chinese take-away leaflet that is so synonymous with Chinese food and Chinese take-aways for many Britons. After a bit of a personal story where Gok Wan shares his passion and inspiration to the reader, it is straight on to an overview about ingredients and their essentiality to Chinese cooking. Despite covering much of the same ground as many other 'how to' Chinese cookery books, somehow the author manages to make the information more accessible, in your face and thus more likely to sink into the old grey matter.Time to get cooking! The first chapter is 'Chinese Takeaway Classics" and many of these have a somewhat special resonance to this reviewer, being a child of the 70's where fried rice or 'Chinese Chips' seemed to have a bit of an exotic aurora about them. Gok Wan has, however, eschewed the made-for-Westerners gloopy takeaway dishes and instead used his own healthier, tastier, more authentic equivalents. They sure look good and the high-quality photographs soon have you salivating. (The 'artistic' shots of Gok Wan, every so often, tasting a dish or prancing about don't have a specific effect to this reviewer, however!).The other chapters - Chinese Sunday Roast: Dim Sum; Favourite Family Wan Dishes; Chinese Classics; Street Food; Feasting; One-Pot Wonders and finally Modern Dishes keep on delivering recipes like a machine gun delivers deadly bullets. Each recipe is well laid-out, contains detailed, explanatory instructions and even gives (hurrah!) an estimated preparation and cooking time to boot.This was a pleasurable, unpretentious book that gives the total beginner (and the more experienced gastronome) many interesting recipes and a wonderful springboard to experiment further and try more adventurous recipes. This reviewer was initially concerned that it would be a case of 'style over substance' being a TV tie-in with a Fashionista but these concerns were soon blown away. Apart from the odd 'artistic' picture, the book is incredibly down-to-earth and just focusses on the main job in hand. Something many other books could do worse than emulate in fact.
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