The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty

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In forty years, the Shun Lee restaurants have served about ten million people and have won two four-star ratings from the New York Times. He lives in Manhattan. Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? Why order take-out when you can take home The Shun Lee Cookbook? Read more Read less. Customers who viewed this item also viewed.

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Showing of 29 reviews. Top Reviews Most recent Top Reviews. There was a problem filtering reviews right now. Please try again later. This is the Chinese food I grew up learning to love and enjoy, as my mother was working and living in Manhattan and I spent many evenings enjoying dinner at Shun Lee West with her as a young child. To be able to re-create some of these recipes in my own kitchen now is such a revelation. The techniques are not at all difficult once you get used to the basics, and how to prep your mise en place so everything is ready for quick stir-frying.

And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere. In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout. Goodreads helps you keep track of books you want to read.

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The Shun Lee Cookbook: But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkersand eventually to all of the Until the s, nearly all Chinese food served in the United States was Cantonese. Why order takeout when you can take home The Shun Lee Cookbook? Kindle Edition , pages. Published October 19th by HarperCollins e-books first published February 1st To see what your friends thought of this book, please sign up.

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Representing a string of restaurants, the cookbook takes the American approach to Chinese food. You won't find any offal, snout-to-tail eating in here. The most adventuresome recipes I saw called for duck or whole, live shrimp. Still, the author has taken the home took into consideration. A good thing too, because I always thought not being able to bring a wok to the proper temperature crippled most American attem The Shun Lee Cookbook was recommended to me by the folks at the Serious Eats blog. A good thing too, because I always thought not being able to bring a wok to the proper temperature crippled most American attempts at Chinese cuisine.

When Tong and his business partner opened Shun Lee Palace in New York City in , it was one of the first upscale Chinese restaurants in the country and the first to offer regional Shanghai and In forty years, the Shun Lee restaurants have served about ten million people and have won two four-star ratings from the New York Times. He lives in Manhattan. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the HarperCollins Publishers Bolero Ozon.

The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty. Why order takeout when you can take home The Shun Lee Cookbook?