Classic Chinese Cookbook
by So, Yan-kitFormat: Hardcover
Pub. Date: 2006-12-25
Publisher(s): DK Publishing, Inc.
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Summary
A complete course in the essentials of classic Chinese cooking, with easy-to-follow recipes that recreate the delicious, authentic flavors of one of the world's most celebrated cuisines. Book jacket.
Table of Contents
| Foreword | p. 6 |
| Introduction | p. 8 |
| Ingredients | p. 12 |
| Equipment | p. 28 |
| Techniques | p. 32 |
| Recipes | |
| Hors d'oeuvres | p. 44 |
| Soups and fire pots | p. 64 |
| Fish and seafood | p. 80 |
| Poultry and eggs | p. 102 |
| Meat | p. 124 |
| Vegetables | p. 148 |
| Rice, noodles and dumplings | p. 170 |
| Desserts | p. 188 |
| Regional menus | |
| Regional Chinese cooking | p. 194 |
| Northern or Peking menu recipes | p. 196 |
| Eastern or Shanghai menu recipes | p. 206 |
| Western or Szechwan menu recipes | p. 214 |
| Southern or Cantonese menu recipes | p. 224 |
| Mixed regional menu recipes | p. 232 |
| Special recipes | p. 240 |
| Glossary | p. 243 |
| Index | p. 251 |
| Acknowledgments | p. 255 |
| Table of Contents provided by Ingram. All Rights Reserved. |
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