Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

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Product Details

$24.95  $22.95
Tuttle Publishing
Publish Date
9.4 X 10.1 X 0.8 inches | 2.2 pounds

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About the Author

Katie Chin was born and raised in Minneapolis by her award-winning restaurateur mother, Leeann Chin. She is the co-author of Everyday Chinese Cooking (Clarkson Potter, 2000) and author of 300 Best Rice Cooker Recipes and Everyday Thai Cooking. She was the co-host with her mother, Leeann, of the 2003 national PBS cooking series Double Happiness. Katie has made numerous appearances on The Today Show and has appeared in specials on The Food Network and Fine Living. She has been featured in Glamour, Family Circle, Cooking Light, Bon Appetit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety, Real Simple and The Los Angeles Times. Katie has served as a guest judge on Food Network's Iron Chef America and appeared on Cooking Channel's Food(ography) program in 2013. When not testing out her new recipes on family and friends, she divides her time as a private chef and culinary consultant. Katie has been called the "Asian Rachel Ray" by many of her fans because of her sparkling personality and approachable style.

Foreword-Writer, Raghavan Iyer, is an IACP Award-winning Teacher of the Year, and author of 660 Curries, Betty Crocker's Indian Home Cooking, and the James Beard Award Finalist The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is also a spokesperson and consultant to General Mills, Target, and other companies.


"Readers who want to stop ordering out and attempt their own Chinese fare will find this to be a helpful guide." --Publishers Weekly
"I can think of no tribute more fitting to my mentor Leeann Chin than a published collection of her favorite recipes. Leeann was a visionary and a pioneer in popularizing Chinese cooking in America. She was also one of the culinary icons who inspired me to enter the profession. A thousand thanks to Katie, for allowing the world to remember our good friend Leeann through her best dishes." --Chef Martin Yan, Host of Yan Can Cook, Owner/Chef of M.Y. China Restaurant, San Francisco
"Katie Chin's book is as much a tale of personal endeavors and triumphs as it is a cookbook. The stories are illuminated by the creative, easy-to-make and craveable recipes that shaped her family's existence. You're simply gonna love this book." --Scott Conant, chef, restaurateur and judge on Food Network's Chopped
"I love Asian cuisines of all flavors, ingredients and techniques. And Katie Chin delivers once again with this new cookbook. Her love and passion for her heritage comes through, proud and delicious. She will guide you through these inspired dishes from her mother, taking you on a tour of the most authentic Chinese flavors without leaving your own kitchen." --Iron Chef Cat Cora, Author, lifestyle entrepreneur and founder of Chefs For Humanity
"Katie Chin honors the remarkable culinary career of Leeann Chin with this cookbook. Whether you love Chinese-American favorites or prefer unexpected delights, you've come to the right book." --Grace Young, author of Stir-Frying to the Sky's Edge
"Katie Chin has done us all a huge favor: she's provided us with recipes for so many of the Chinese dishes we always wanted to cook but have never had clear and easy instructions to prepare. Using easy-to-find ingredients, Katie shows us how to make everything from Potstickers to Peking Duck Summer Rolls, Jade Shrimp with Fragrant Vegetables and Beef Chow Fun. And in addition to recipes, the book is infused with stories of a Chinese-American upbringing. Thank you, Katie Chin!" --Martha Stewart, founder of Martha Stewart Living Omnimedia
"This book is a must, not only for those picking up a wok for the first time but for the culinary Sinophiles as well." --Andrew Zimmern, award-winning host of Travel Channel's Bizarre Foods with Andrew Zimmern
"...this brightly illustrated and well-organized volume offers just what the beginner needs. Unlike some earlier-generation Chinese cookbook authors, Chin is able to take advantage of today's increasing availability of Chinese ingredients throughout America." --Booklist