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Synopsis
Gathers recipes for soups, wrappers, spring rolls, wontons, dumplings, pancakes, breads, pastry, and buns
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From Publishers Weekly
An experienced teacher of Chinese cooking and a well-established author in the field (Chinese Regional Cookbook, etc.), Lin contrives here a novel departure from conventionally organized cookbooks. She divides the contents into three kinds of doughs: wheat-flour, rice-flour and those made from beans and other starches, and provides numerous recipes for noodles, dumplings and breads in each category. Much of the volume, however, is given over to fillings and accompanying dishessoups, salads, sauces and a wide variety of casserole combinations. This excellent guide is a large, generously packed volume, less specialized than the title implies and full of cook-ahead and other time-saving hints. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc.
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- PublisherQuill
- Publication date1993
- ISBN 10 0688128459
- ISBN 13 9780688128456
- BindingPaperback
- IllustratorLavigna Peter
- Rating
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