Annotations:
Striking the balance between traditional and everyday fare, this cookbook is the benchmark guide that has taught a generation of North Americans how to cook Chinese food.
Publisher's Remarks:
Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings and Dry-Cooked String Beans.
Product Detail:
Author: Simonds, Nina
Photographer: Richardson, Alan
Illustrator: Lai, T. C.
Publisher: Houghton Mifflin, Sep-2003
Content Language: English
Book,
Paperback: 399 pages
Weight: 2.01 lbs
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