Classic Chinese Cuisine Cookbook

The Classic Chinese Cuisine cookbook is a comprehensive resource for learning to cook healthy Chinese cuisine using steaming and stir-fry techniques. Everything from Szechuan to Cantonese dishes are found inside its pages. All the favorites are here from Rice-Paper Shrimp Parcels to Crispy Duck. 


Format: Hardcover, 252 pages. 

Copyright: 1995 

Publisher: Smithmark 

Edited by: Rosemary Moon 

ISBN: 9780831711788

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Additional Details

Description:  The Classic Chinese Cuisine cookbook combines standard regional Chinese recipes with some of the popular westernized recipes. Along with spicy Szechuan there are Cantonese-inspired seafood dishes, dumpling on lighter vegetable dishes, so typical Eastern China. 

The recipes use fresh ingredients and healthy, steaming and stir-fry methods in combination with Oriental herbs and flavorings to bring you an inspired range Chinese specialties. 

  • An informative introduction describes various regions and local dishes of China, along with the essential Chinese ingredients, and offers insight into eating customs and traditions
  • The Chinese serve soup more as a drink than a food, and you will find many delicious examples in the Soups chapter, from Abalone Soup and Crab Soup with Ginger to the familiar Hot & Sour Soup and Wanton Soup with Watercress. Tiny delicacies, such as dim sum, are typical of the Chinese culinary experience, and you will find a delicious selection of recipes in the chapter on Snacks & Appetizers, including Spring Rolls, Sesame Chicken Wings and Rice-Paper Shrimp Parcels, among others.
  • An aromatic and spicy collection of fish and seafood recipes is featured in the Fish & Shellfish chapter. You might like to try the delicately flavored Ginger Scallops in Oyster Sauce or Crispy Fish with Chili to awaken your tastebuds. For inspirational chicken and duck dishes, sample the recipes in the chapter devoted specially to these ingredients. Along with Lemon Chicken, you will find the hot and spicy Szechwan Chili Chicken and the all-time favorite, Aromatic & Crispy Duck.
  • If you are a committed meat-eater, look to the many, tantalizing dishes in the Pork, Beef & Lamb chapter. Among familiar favorites, such as Beef with Ginger Sauce and Sweet & Sour Pork, you will find more exotic alternatives, such as Stir-Fried Beef with Mango Slices and Stuffed Chinese Leaves.
  • Tofu, bean sprouts, Chinese leaf cabbage, carrots, snow peas and mushrooms are just some of the typical Chinese ingredients you will find in the recipes in the Vegetables chapter. Along with stir-fries and salads, you will find such dishes such as Cantonese Egg Fu Yung and Vegetable Chop Suey.
  • Chinese meals would not be complete without rice or noodles, or even both at the same meal, and there are a number of exotic recipes in the Rice & Noodles chapter. Fried rice is often served as a snack, as well as an accompaniment and you might like to try the Yangchow Special Fried Rice in this chapter. Noodles can be boiled, stir-fried or made into dumplings, and you will find exciting recipes for these variations.
  • Although the Chinese do not traditionally serve a dessert, there are many westernized recipes included in a Special Dessert chapter. Sesame Toffee Apples would be a perfect choice for someone with a sweet tooth, or try the Sweet Bean Wonton, which is a more classic Chinese dish.
  • With a delicious range of both delicate and strongly flavored recipes, Classic Chinese Cuisine will be a valuable culinary guide to the healthy, world of Chinese food.


Condition: In very good condition. 

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