Dorothy Huang's Chinese Cooking Signed

Additional Details

Description: Chinese cooking emphasizes contrast in color, as well as in texture. Indeed, color, aroma, and taste constitute the three basic principles of Chinese cooking. 

Using these principles Dorothy has taught Chinese cooking for several years in varied settings -- from department stores to a university. Her experience in teaching assures the reader who is adventuring into the world of Chinese cuisine that the simplest methods and the best recipes are being offered. Her recipes provide great flexibility. 

Other features are the accentuation of garnishes and the selection of ingredients which are easily obtained in the United States. With her educational background in nutrition, Dorothy also emphasizes the nutritional aspects in her recipes. For example, overcooking is absolutely to be avoided in order to retain the natural flavor and nutritional value of most foods. The application of cornstarch, wine, and ginger root in cooking meat and seafood assures their tenderness and appetizing aroma. What I find particularly pleasing is that the recipes are almost foolproof; they have been tested over the years both by Dorothy and by her students. 

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Condition: Good condition. Jacket back has a very tiny tear at edge.