Yan-Kit's Classic Chinese Cookbook

Front Cover
Penguin, Dec 25, 2006 - Cooking - 224 pages

Whether you want to cook a quick and nutritious family meal or impress with a spectacular dinner party, Yan-Kit So teaches you how to chop, slice, stir-fry, steam, roast and braise fantastic authentic Chinese food in Classic Chinese Cooking.

Try over 140 step-by-step recipes for all kinds of dishes drawn from China's regional culinary traditions, from Sweet and Sour Pork to Cantonese Fire Pot and Bean Curd Puffs, with clear guidance on how to prepare and cook each dish.

Get chopping - tasty results guaranteed every time with Yan-Kit So's Classic Chinese Cooking!

 

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Contents

Foreword by Claudia Roden 6
6
Introduction 8
8
Ingredients 12
12
Equipment 28
28
Techniques 32
32
Hors doeuvres 44
44
Soups and fire pots 64
64
Fish and seafood 80
80
Desserts 188
188
Regional Chinese cooking 194
194
Northern or Peking menu recipes 196
196
Eastern or Shanghai menu recipes 206
206
Western or Szechwan menu recipes 214
214
Southern or Cantonese menu recipes 224
224
Mixed regional menu recipes 232
232
Special recipes 240
240

Poultry and eggs 102
102
Meat 124
124
Vegetables 148
148
Rice noodles and dumplings 170
170
Glossary 243
243
Index 251
251
Acknowledgments 256
256
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