Classic Chinese Cooking for the Vegetarian Gourmet
Classic Chinese Cooking for the Vegetarian Gourmet Cookbook features 135 recipes both classic and new. Everything from soups and noodles to dim sum and desserts are contained inside this easy-to-use Chinese cookbook.
Format: Hardcover with dust jacket, 223 pages.
Publisher: Crescent Books
Author: Joanne Hush
Description: The Chinese have a long tradition of meatless cooking, giving rise to a range of dishes that are as varied as they are delicious. In Classic Chinese Cooking, Joanne Hush, an experienced teacher of Chinese cooking, has captured this exciting variety in over 135 recipes -- some familiar, some new -- especially adapted for the Western kitchen. What she has created is a complete book on Chinese vegetarian cooking, from soups to noodles, dim sum to desserts, suitable for any occasion from a light snack to a full dinner party.
Beginning with an explanation of the fundamental techniques of Chinese cooking such as stir-frying and steaming, the author provides clear descriptions of basic ingredients with advice on selecting and buying the best. Then, starting with appetizers and soups, she combines these techniques with her basic ingredients to introduce both classic recipes and her own dishes. All can be prepared easily and quickly in the Western kitchen, most can be made in a matter of minutes, and very few require hard-to-find ingredients.
For anyone who enjoys Chinese food this is the ideal book, for Joanne Hush explains how to prepare such familiar favorites as Egg Drop Soup and Sesame Noodles as well as vegetarian adaptations of such classic dishes as Paper-Wrapped Broccoli and Won Ton Soup. With each recipe she draws on her own teaching experience to include useful cooking advice, anecdotes, and serving suggestions that will inspire novice and experienced cook alike.
Step-by-step illustrations are used whenever a new technique is introduced, while a detailed glossary at the end of the book provides descriptions and buying advice for more exotic ingredients such as agar-agar and quail eggs. In Classic Chinese Cooking, Joanne Hush puts good cooking first to create a collection of recipes that will be enjoyed by all who love good food.
Condition: Good condition.