Chinese Village Cookbook: A Practical Guide to Cantonese Country Cooking Paperback – February 1, 1975

Great book if looking to make some authentic tasting home cooked Chinese food. The first recipe I made my husband (Cantonese) said, "WOW. This is sooo good. It taste just like my moms cooking." There is seriously no higher compliment then that. It took every ounce of strength to not call my mother in law and tell her. The book I receieved the binding was wore out and broke into several sections the first day, but the information is golden. We are mixed race home and I was looking for something that would help me give my husband that at home taste he was missing, and give my babies the same flavors their daddy grew up with. Since we live so far from my husbands family it was really important for me to be able to cook Authentically and this did the trick. P.s. my husband is brutally honest so if he says it taste like his moms cooking then you know its good. <3

I believe I bought Chinese Village Cookbook when it was published (1975) and for 20 years it was probably the most used cookbook in my collection. Not only is it delightfully written, but the recipes taste like really good Chinese food but without the 50 ingredients and hours of prep. When my (blessedly former) husband and I split he agreed to send me my cookbooks after our house sold. Instead, he chose to take them to the dump. (his story) I was irritated, if not surprised by his behavior primarily because I thought I would never find a copy of this book again.I'd forgotten the title, but remembered it was green with a little house on the cover. Though I've order slews of stuff from Amazon over the years it never occurred to me that I might find the obscure little green Chinese cook book if I tried. Finally, two decades later, I entered "Chinese cook book" in search, poured through the listings, and there it was[!!!!!!]. I couldn't order it fast enough. It's just as excellent as I remembered and I'm so happy to know its author, Rhoda Yee, is still alive and well and cooking up a storm in the San Francisco area. (and has written more books. . .must get them all...)

I love Chinese food and find it hard to find recipes and take out from local restaurants that are consistent in taste and quality. This book & Rhonda's Dim Sum book are a treasure of no fail delicious recipes. If I had not had a chance to read the reviews on this book I never would have picked it out thinking that it was outdated. Let me tell you, the recipes are wonderful. I especially love the Ginger Beef, there is never anything left after I cook this recipe. This book is easy to read, not overwhelming filled with great recipes that taste authentic.Just a note for the beef recipes that call for flank steak, our local Target Stores now have a grocery department that has the best beef and skirt steak in my opinion works better than the flank called for in the recipes. Target carries the skirt steak and is so tasty vs. the flank, I haven't been able to find it in my local grocery stores. Do yourself a favor and get this book.

I learned to cook Chinese food by watching the cook at a Chinese restaurant 65 years ago, have been cooking Chinese food ever since, and have many Chinese cookbooks, but I didn't get a really clear understanding of the basic techniques until I read this little book.

The book arrived in good condition. It was a great find.

Just received the book today, and although I haven't tried the recipes yet, just looking at the names of the recipes, they're almost all for foods my mom used to make when my siblings and I were growing up! Ultimate comfort foods, including Jook, Steamed Minced Pork with Water Chestnuts, Steamed Eggs, Parchment Chicken, Fuzzy Melon Soup, Winter Melon Soup, Steamed Spareribs in Black Bean Sauce and Lo Han Jai. Excited to try these recipes out!

I love to read cookbooks and this was no disappointment. The author gave a very good history of her upbringing and gives insight to the origin and purpose of her recopies. The book is a short read with easy instructions and recipes, and good history.

I'm getting practical with my choices for Asian cookbooks, and I really want more REAL recipes, especially from those who still remember (at the time of the original publication, that is) what it was like to live in Mainland China. And I really like the rustic nature of these recipes as well as the history remembered. Okay, this has one of the best egg fu yung recipes I've found. Well, no restaurant around here seems to even remember what that is!The photos are fab. I really LOVE the one of the village tea house with the hens roosted just under the roof! That alone and the story behind it was worth the book itself!

I have tried several of the recipes in this book and all have been excellent. I have spent many £'s on chinese cook books and this one is one of the best along with anything by Eillen Yin Fei Lo. Recipes as they were taught by there parents and grandparents.

I Like it, strait to the point

Owned it for years, until someone stole it. I love it.

The recipes in this book are as far as I can say ok.Authentic but nothing special.What makes this book totally georgeous is the very amusing writing style of Rhoda Yee and her little anectodes from China in the 80s.Also the pictures from a chinese village in this period are very nice and absolutly unique.If you love chinese cooking and see a cheap copy for less than 10 Dollars get it!

A rare find of an excellent chinese chef from the '70s, '80s and beyond.