239 pages. Index. Glossary. Fully illustrated. Modest edge wear. From the flap: Chinese Cooking: Step-by-Step Techniques is a complete course in the essentials of one of the world's most celebrated cuisines. .(A) comprehensive visual guide to the ingredients, the equipment, the full range of preparation techniques, and more than 100 delicious, classic Chinese recipes with detailed step-by-step advice on how to achieve the authentic flavor of each dish. For easy identification in markets and shops, all the ingredients.are displayed in color, and their role explained. All techniques of preparation and cooking methods are demonstrated in step-by-step photographs. The dishes range from simple to banquet creations. There are full color photographs of every dish. Sample recipes: Mongolian Lamb Fire Pot, Steamed Trout with Black Beans in Garlic, Rustic Steamed Beef, Paper Chicken. Please note, there is a recipe for Shark Fin Soup, which is now banned in the United States and many other countries.

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Bibliographic Details

Title

Chinese Cooking

Publisher

Random House

Publication Date

1984

Language

English

ISBN 10

0394537238

ISBN 13

9780394537238

Binding

Hardcover

Illustrator

Christian Sarramon

Edition

1st Edition

Condition

Near Fine

Dust Jacket Condition

Near Fine

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About this title

Synopsis

This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes. As a whole, the series forms a cookery library ranging from soups to salads, lunches to suppers, risotto to roasts, and cakes to cookies.

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