Comments on: Review: Simple Chinese Cooking by Kylie Kwong

By: Juliet Choy

Juliet Choy — Fri, 04 Apr 2008 00:15:35 +0000

Doesn’t anyone else think that Kylie Kwong’s recipes are over laden with too much sugar?? Her latest tome My China is even more so and her television series which is currently airing (last nights Shanghai episode) just shows how boring she has become with her sugary vinegar-y dishes which all seem alike from region to region. I’m Chinese and a passionate cook myself. I think she could be much more adventurous. Has anyone seen Anthony Boudain’s episode on Shanghai China? It runs rings around Kylie’s for entertainment and informative matters.

By: Pearl River Bridge Superior Light Soy Sauce

Pearl River Bridge Superior Light Soy Sauce — Mon, 25 Feb 2008 08:13:38 +0000

[...] just discovered that Kylie Kwongrecommends Pearl River Bridge soy sauce, the brand that I’ve been using for a number of years. [...]

By: Kevin

Kevin — Mon, 31 Dec 2007 19:21:49 +0000

P.S
Heinz brand malt vineger is available in most american grocers. I use black chinese vineger interchangeably.

By: Kevin

Kevin — Mon, 31 Dec 2007 19:19:53 +0000

Ths book s truly a stellr workfor then novice and the mster cook both. Other reviewers seeme to be looking for strictly chinese, when any one familiar with her style knows her knack for fusion. The recipes in this book inspired me to try one after the other. It was like a journey that my family and friends and I took for literally weeks. I believe her point in using similiar preperations with different staring ingredients are meant as tutorials. Leap frogging the cook into imagining inventive ways to use the same preperations in yet another manner. Tofu, deep fried and garnished with lemon and szechuan pepper salt was astonishing Try it on a tofu hater sometime. I was able to procure fresh tofu form my asian grocer, still hot from there prep kitchen. This lead to to try the beef filet with szechuan pepper salt and lemon and eventually a half dozen other variations of my own. This book should be a must have for all who desire to delve into the secret waters of asian cuisine She de-mystifies and astonishes all in one book.

By: Molly Smith

Molly Smith — Tue, 09 Oct 2007 08:50:06 +0000

Kylie Kwong expresses such confidence in cooking, I become enthralled and realize to myself, I can do that! Her salads are made up so simply yet with a classy final touch.

By: Ken Chan

Ken Chan — Tue, 25 Sep 2007 15:51:45 +0000

I think that is particularly true for the noodles section where noodles with shrimp isn’t too different from noodles with chicken or noodles with pork, etc. Could have used that old Chinese restaurant technique and condensed that into one recipe titled Chow Mein (Chicken, Pork or Shrimp).

By: Steamy Kitchen

Steamy Kitchen — Tue, 25 Sep 2007 11:37:52 +0000

I have this cookbook as well – love the photos but I find that many of the recipes are duplicates – just swap out chicken for the pork.

I do love her show though.