Introducing Chinese Casserole Cookery

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Workman Publishing Company, 1978 - Casserole cookery - 288 pages

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Contents

INTRODUCING CHINESE CASSEROLE COOKERY I I
11
Preparing the Casserole
25
INGREDIENTS
39
CHICKEN
91
Plum Sauce Chicken with Black Mushrooms
98
Deviled Chicken Wings
104
Stewed Chicken with Dried Chestnuts I
110
Oyster Sauce Chicken Legs I
116
Homestyle SweetandSour Spareribs
166
Redcooked Leg of Lamb
184
Poached Fish Balls with Bean Curd Cubes
192
Fish Dumplings in Egg Pouches
198
Curried Braised Duck
204
West Lake Duck 21I0
210
Duck with Peaches 2 I 6
216
Redcooked Squab
222

Cashew Nut Chicken
124
SweetandSour Chicken
130
Pork and Cellophane Noodles in White Bean Curd
142
Bean Curd Cubes Stuffed with Minced Pork and Ham
148
Spicy Twicecooked Pork Chops with Watercress I 54
154
Spareribs in Black Bean Garlic and Egg Sauce
160
COMBINATION POTS
229
Eightjade Casserole
236
Scallops Chinese Sausage and Broccoli
242
Chinesestyle Spareribs and Sauerkraut I 56
279
Szechuan Chicken and Peanuts in Brown Sauce 94
285
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