Classic Chinese Cuisine

Classic Chinese Cuisine

Paperback(Rev. & updated ed)

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Overview

Repeatedly singled out as a cookbook bible, Classic Chinese Cuisine is a thorough introduction to the basics of Chiense 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.

Product Details

ISBN-13: 9781881527329
Publisher: Houghton Mifflin Harcourt
Publication date: 02/29/2000
Edition description: Rev. & updated ed
Pages: 400
Product dimensions: 8.34(w) x 10.82(h) x 0.93(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

Author's Preface6
Introduction8
Basics10
The Regions of China & Their Flavors10
Special Ingredients14
Sauces, Spirits, Oils & Pastes14
Seasonings, Spices & Wrappers16
Selected Fresh, Pickled & Dried Vegetables & Starches19
Cooking Methods21
Stir-Frying21
Deep-Frying22
Steaming23
Cooking in Liquid: Blanching, Braising & Simmering24
Smoking25
Barbecuing & Roasting26
Cutting Techniques26
Equipment28
Planning a Chinese Menu or Formal Banquet31
Sample Menus32
About the Recipes33
Rice34
Breads50
Noodles66
Dumplings108
Soybeans & Tofu136
Eggs154
Poultry162
Fish & Seafood200
Pork250
Beef & Lamb276
Vegetables300
Vegetarian Dishes326
Soups342
Sweets366
Metric Conversions382
Mail-Order Sources385
Index387

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Classic Chinese Cuisine 4 out of 5 based on 0 ratings. 1 reviews.
frannyor on LibraryThing More than 1 year ago
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.