Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings and Dry-Cooked String Beans.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||8.38(w) x 10.88(h) x 0.75(d)|
About the Author
Nina Simonds is America’s preeminent authority on Chinese cooking. She is the author of A Spoonful of Ginger.
Table of Contents
|The Regions of China & Their Flavors||10|
|Sauces, Spirits, Oils & Pastes||14|
|Seasonings, Spices & Wrappers||16|
|Selected Fresh, Pickled & Dried Vegetables & Starches||19|
|Cooking in Liquid: Blanching, Braising & Simmering||24|
|Barbecuing & Roasting||26|
|Planning a Chinese Menu or Formal Banquet||31|
|About the Recipes||33|
|Soybeans & Tofu||136|
|Fish & Seafood||200|
|Beef & Lamb||276|
Most Helpful Customer Reviews
One of the first US cookbooks to deal with traditional recipes using traditional ingredients. A real find. I've been known to eat a whole batch of hot and sour soup at one sitting.