New Chinese Cooking Class Cookbook
New Chinese Cooking Class Cookbook is a photo-rich Chinese cookbook with 100 recipes and 400 photographs. You'll prepare Chinese cuisine for four regional styles.
Format: Hardcover with dust jacket, 128 pages
Publisher: Publications International
Author: Publications International
Description: Everyone loves Chinese food, and now you can prepare superb Chinese meals in your own kitchen. The New Chinese Cooking Class Cookbook teaches Chinese cooking at its very best. With more than 100 recipes and over 400 helpful photographs, this cookbook introduces you to the delicious world of Chinese cooking.
Chinese cuisine is as diverse as the country itself. China is a huge country, covering more than three million square miles, and the various regions differ widely in climate, terrain and natural resources. These differences determine what kinds of foods are available and influence the cooking style in that region. In Chinese cuisine, four regional styles or schools of cooking are generally recognized: northern (including Beijing, Shantung and Anhwei), southern (Canton), coastal (Fukien and Shanghai) and inland (Szechuan and Hunan). All four styles are represented in this cookbook. The wide variety of recipes includes traditional favorites such as Wonton Soup, Fried Rice and Chicken Chow Mein as well as innovative specialties such as Clams in Black Bean Sauce, Tea Smoked Chicken and Eggplant Szechuan Style.
Chinese cooking is not only diverse, it's also fun. You can successfully prepare each recipe in this book every time because each recipe is clearly written and illustrated with step-by-step photos plus a picture of the finished dish. Along with the wide variety of recipes and hundreds of photographs, the New Chinese Cooking Class Cookbook includes an informative introduction to Chinese cuisine, a guide to useful cooking utensils and a helpful glossary to identify both common and uncommon Chinese ingredients.
Condition: Paper is lifted at seam inside last spread. Further good condition.
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