Chinese Cooking the Easy Way with Food Processors Cookbook

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Description: For Chinese cooking, with its emphasis on well-prepared ingredients, all cut bite size, the processor is the ideal tool. "This versatile machine," says author Dee Wang, "can take over much of the work of knife or cleaver and do many jobs in seconds that might otherwise be difficult or extremely time-consuming." 

With the steel blade you can chop, mince, and puree both vegetables and meat and can knead dough. With the slicing disk you can slice fresh or frozen meat, cube meat and vegetables, and chop a single scallion or a bunch of them. With the shredding disk, you can shred such firm ingredients as potatoes, turnips, and bamboo shoots.

Mrs. Wang, born and raised in Shanghai, is trained in all four styles of Chinese cooking -- the noodle cuisine of the North, the dark soy-sauce dishes of the East, the spicy cooking of the West, and the crisp and subtle specialties of the South. She finds a food processor useful in preparing all of them. 

In Chinese Cooking the Easy Way with Food Processors, Wang gives readers the quick way to make Shrimp Toast, Northern-Style Dumplings, Mock-Melon Soup, Steamed Chicken with Hot Sauce, Mo Shu Pork, Almond Float, and dozens of other exotic dishes, plus recipes to turn even turnips, cauliflower, watercress, cucumbers, and eggplant into gourmet treats. And Mrs. Wang does not neglect such American favorites as Chinese Spareribs, Won Ton Soup, and Shrimp Fried Rice, either. 

Here is a Chinese cookbook, compiled by a native Chinese, that the busy American housewife can really use. It makes the most of the labor-saving devices now available without losing the virtues of exquisitely flavorful and healthy Chinese cuisine. 

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Condition: Dust jacket has some wear along the edges with some small tears and spots on back cover. Interior very good condition.