The Thousand Recipe Chinese Cookbook Paperback – November 1, 1984

I purchased my own copy of this wonderful cookbook after a friend lent me hers, and I realized I couldn't live without it! Yes, it's really that good.The real power and utility of this cookbook lies not in its 1,000 recipes (which is a claim I suspect is true, though I've not actually counted them). The real value here is that Miller takes the time to present the basics, and then encourages improvisation and creativity.So, for example, while there are dozens of recipes for stir-fried chicken with all manner of vegetable combinations, the reality is that you could do with just one or two of them. Then, just follow the insights presented on prep and cooking time requirements for specific vegetables in the wok, perhaps follow some of her suggested combinations, and then have a ball using what you happen to have on-hand, what's cheap, or what's in-season.For having 1,000 recipes in it, notably absent are some of the popular (perhaps "Americanized") recipes you might find in the typical Chinese restaurant. For example, there's no cashew chicken to be found. But here again, find something close, and do your own thing... Just prepare the chicken and peanuts, use cashews instead, and while you're at it, make your own picks for veggies to go in the dish (or duplicate what your favorite restaurant happens to throw in).This is bound to be one of those cookbooks that shows as evidence of its utility numerous stains of soy sauce and other ingredients on its pages...

I had an earlier edition of this cookbook but gave it away because you can find it all on the web. I ordered a new one because my son’s gf is interested in cooking. This is a good source to learn Chinese cooking.

We moved and I couldn’tfind my favorite asian cookbook. So, I searched Amazon and located it. The used copy is in great condition and happily got me cooking some great dinners again!

It’s in better condition than expected. Terrific well explained recipes

This book was purchased as a mechanical replacement for what was once my mothers mid seventies version of the book, that has become to fragile for everyday use. If you are looking to get into Chinese cookery are are already a dab hand you will enjoy this book. This thick book cover's everything you need to know from the basics of cooking, to how to make sauce and items such as chili sauces, to giving you a working list of substitute items for the harder to find ingredients. Complete with menu planning and several variants of each dish you will find this to be a go-to book, much as I have for close to forty years. Useful and timeless, and highly recommended.

This is a great book for anyone but especially someone new to Chinese cooking. There are great explainations for how to handle most any vegetable you can think of - how to cut, blanch, parboil, cook. I have no idea if this book is authentic but the recipes are easy and delicious.

Have owned it since it was first published (50 years ago?), this bought as a gift., and have made many good dishes out of it. I recognize from some of the comment that some may disagree with its authenticity, and I'm in no position to dispute this with someone who's grown up eating Chinese food at home, so might be a bit inauthentic, but not like the earlier Chinese cookbooks which were rather a farce - plenty authentic for me, and since most of us have grown up and still love American style Chinese food who, except a culinary pedant or a native Chinese or one of Chinese heritage, really cares. If it is Americanized (and it doesn't seem overly so to me) it still contains a lot of good info and many recipes to please most peoples' palates.

I have cooked out of this cookbook since it's original publication. I bought this as a gift for my nephew a I bought him a wok for Christmas. He let me know that he appreciated the simplicity of the recipes "right up his alley" as it does not require alot of ingredients to make the dishes. The best ever written. Highly recommend.