Classic Chinese cuisine

Front Cover
Houghton Mifflin Harcourt Publishing Company, 1982 - Cooking - 353 pages

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First published in 1982, Classic Chinese Cuisine has long been regarded as one of the standards in the field. The majority of the recipes have been revised for this editon, and about three dozen new ... Read full review

Contents

THE BASICS
1
Cooking Methods
14
Cutting Techniques
21
A Word About Menu
27
BREADS
47
NOODLES
65
DUMPLINGS
88
SOYBEANS
113
SEAFOOD
172
PORK
213
BEEF AND LAMB
236
VEGETABLES
259
VEGETARIAN DISHES
279
SOUPS
295
SWEETS
317
Metric Conversions
338

EGGS
131
POULTRY
148
Copyright

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About the author (1982)

Nina Simonds is America 's preeminent authority on Chinese cooking. She is the author of A Spoonful of Ginger.

Bibliographic information