Secrets of Chinese Cooking

Tsuifeng Lin, Hsiang-ju Lin

Prentice-Hall, 1960 - Cookery, Chinese - 238 pages

Recipes and Chinese cooking techniques. An essay by Lin Yutang on cooking and dining in Chinese is included.

Contents

• Menus: 1
• Soups: 10
• Sea Food: 30
• Meats: 60
• Fowl: 88
• Eggs: 111
• Vegetables: 116
• Seasonings and Sauces: 132
• Rice and Noodles: 138
• Recipes Calling for Chinese Ingredients: 148
• Index: 232

Bibliographic information

• Title: Secrets of Chinese Cooking; William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways
• Authors: Tsuifeng Lin, Hsiang-ju Lin
• Publisher: Prentice-Hall, 1960
• Original from: the University of California
• Digitized: Nov 30, 2010
• Length: 238 pages