The Chinese Restaurant Cookbook
The Chinese Restaurant Cookbook features Chinese recipes in five regional cooking styles from Szechuan to Cantonese. There are over 100 recipes for dishes that are favorites at Chinese restaurants.
Format: Hardcover with dust jacket, 378 pages
Publisher: Greenwich House
Author: Barbara Myers
Description: The Chinese Restaurant Cookbook is a collection of Chinese recipes from the five major regional cooking styles -- Szechuan, Hunan, Peking, Shanghai, and Canton. The mouthwatering recipes included here are based on dishes served in Chinese restaurants throughout the United States. The book is written in a style easy enough for the novice to follow; recipes and instructions are presented in a "cooking- school" manner, with no questions left unanswered. Yet there are no compromises; professional methods of preparation and authentic ingredients are used to reproduce each dish perfectly.
Part I begins with a comprehensive description of the five regional cuisines. It is followed by information concerning where to buy and how to use the wok and the Chinese cleaver and other Chinese equipment. The section continues with a description of specific Chinese cooking techniques and ends with details on the advance preparation and serving of a Chinese dinner.
Part II presents more than 100 favorite restaurant dishes. Directions for preparation are given along with the list of ingredients. Cooking procedures are described in a standard manner, but are set off in a one-line heading, so that the techniques required -- stir-frying, deep-frying, oil-blanching, steaming, and so on -- are obvious. The glossary describes each ingredient and provides information on proper keeping and allowable length of storage.
Condition: Back of dust jacket has a small tear. Further good condition.
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