The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life. With today's creative cook in mind, the authors demonstrate how to prepare dishes that harmonize in flavor, shape and texture, while explaining the historic and geographic traditions on which each is based. A special section on Kitchen Arts explains how to use the cleaver, wok, and steamer and includes complete instructions on the basic cutting methods, which are so important for authentic preparation. The Art of Chinese Cuisine is truly an engaging journey into the way of Chinese cooking and the history and customs of China's rich culinary traditions.
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Book Description Tuttle Publishing. PAPERBACK. Book Condition: New. 0804830894. Bookseller Inventory # PB-94326
Book Description Tuttle Publishing, 1996. Paperback. Book Condition: New. book. Bookseller Inventory # M0804830894
Book Description Tuttle Publishing, 1996. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110804830894
Book Description Book Condition: Brand New. New. Bookseller Inventory # A15159
Book Description Tuttle Publishing. PAPERBACK. Book Condition: New. 0804830894 New Condition. Bookseller Inventory # NEW7.1311016