Chopsticks, Cleaver, and Wok - Softcover

Low, Jennie

Softcover

ISBN 10: 1462010407 ISBN 13: 9781462010400

Publisher: iUniverse Publishing, 2011

Synopsis

"What a pleasure to read a delightful cookbook such as Chopsticks, Cleaver, and Wok! Jennie Low has filled it with the kind of mouthwatering, easy-to-follow, homestyle recipes that are the hallmark of a good cook. You will find just as much pleasure cooking from it as eating the results."

-Ken Hom, author of Chinese Technique and host of the PBS series Ken Hom's Chinese Cookery With more than 100,000 copies sold, Jennie Low's Chopsticks, Cleaver, and Wok is firmly established as a Chinese cookbook classic, featuring recipes from the spicy regional cuisines that have gained so much popularity in recent years. Her step-by-step instructions make it possible for even the beginning cook to prepare authentic Chinese meals. Jennie Low explains it all: how to shop, how to chop, how to stir-fry, and how to use a wok. There is even a glossary of Chinese food terms presented both in English and in Chinese characters to allow for shopping with ease in Asian markets. Jennie Low's is the essential cookbook for anyone who wants to cook delicious traditional dishes in the Chinese style.

About this title

About the Author:

Jennie Low taught Chinese cooking in the San Francisco Bay Area for over twenty years. She is the author of two other books on Chinese cooking and owns restaurants in Novato and Petaluma, CA.

From Publishers Weekly:

Born in Hong Kong, Low now teaches cooking in the United States and offers here a personal, "homestyle" approach that nonetheless gives the basics of Chinese techniques. Dumplings and shrimp toast, congee and winter melon soup, and various sweets and savory tea pastries are included along with the expected assortment of stir-fried meat, fish and poultry dishes. And in addition to kung pao scallops and lemon chicken there are recipes for clay-pot and sizzling platter cooking, vegetables and noodles. Instructions are written in a straightforward, no-nonsense style and take full advantage of such modern conveniences as the food processor, microwave oven and bottled oyster sauce. This book is particularly suited to sophisticated consumers of Chinese food who, however, have never cooked it themselves.
Copyright 1987 Reed Business Information, Inc.

About this edition

• Publisher: iUniverse Publishing
• Publication date: 2011
• ISBN 10: 1462010407
• ISBN 13: 9781462010400
• Binding: Paperback
• Number of pages: 160