Classic Chinese Cuisine
Classic Chinese Cuisine

Author: Nina Simonds

Publisher:

Published: 1999-02

Total Pages: 0

ISBN-13: 9780395986752

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The book that taught a generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out Chinese meals - from the everyday to the exotic - that will earn raves. She has an unerring eye for the most approachable and delicious dishes in the Chinese repertoir: more than 225 recipes, with step-by-step illustrations. Nina Simonds has been widely praised for her ability to make Chinese cooking accessible to American cooks. She is also the author of CHINA SEASONS and CHINA EXPRESS.

中國菜
中國菜

Author: Shuhui Huang

Publisher: Wei Chuans Cooking

Published: 1983

Total Pages: 205

ISBN-13: 9780941676083

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Bilingual: English and Chinese.

Classic Chinese Cooking
Classic Chinese Cooking

Author: Anna Kao

Publisher:

Published: 1985

Total Pages: 164

ISBN-13:

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Anna Kao is the author of this compilation of recipes from the six best-known regional cuisines of China--Peking, Cantonese, Fukien, Shanghai, Szechuan, & Hunan. She also includes tips on purchasing & preparing ingredients, proper tools & utensils, & marinating & seasoning.

The Classic 1000 Chinese Recipes
The Classic 1000 Chinese Recipes

Author: Wendy Hobson

Publisher:

Published: 2003

Total Pages: 0

ISBN-13: 9780572028497

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This collection includes recipes for all the Chinese favorites, including deep-fried prawns, crispy duck, beef noodles, and many more. Special sections feature lesser-known regional cuisine, vegetarian dishes, and even quick-fix snack foods with a Chinese flair. Instructions are clear and easy to follow even for the newcomer to Chinese cuisine.

Yan Kit's Classic Chinese Cookbook
Yan Kit's Classic Chinese Cookbook

Author: Yan-kit So

Publisher: Dorling Kindersley Ltd

Published: 2015-01-16

Total Pages: 258

ISBN-13: 0241204992

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A visual guide that demystifies the art of Chinese cookery - now available in PDF Enjoy authentic Chinese cooking with step-by-step demonstrations of traditional preparation and cooking techniques. Step-by-step techniques and images of specialist ingredients and equipment provide you with the foundation to create over 140 mouthwatering dishes. Impress your guests with your knowledge of the customs for serving authentic Chinese cuisine, or learn how to make dumplings and other enticing dim-sum recipes. Includes a visual guide to specialist ingredients and equipment for easy identification when shopping and recipes for simple family meals to banquets, so you can leave the Chinese takeaway menu in the drawer. Menus are drawn from Szechwan, Cantonese, Peking and Shaghai and with Yan-kit's Classic Chinese Cookbook you will see just how simple and rewarding cooking Chinese food can be.

Art of Chinese Cuisine
Art of Chinese Cuisine

Author: Hsiang-ju Lin

Publisher: Tuttle Publishing

Published: 1969

Total Pages: 208

ISBN-13: 9780804830898

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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.

Chinese Cooking Class Cookbook
Chinese Cooking Class Cookbook

Author: Consumer Guide

Publisher: Random House Value Publishing

Published: 1980

Total Pages: 104

ISBN-13: 9780881760026

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From bananna chicken appetizers to lychee mandarin ice, this cookbook is filled with recipes to make simple or elaborate Chinese meals. Illustrated.