Classic Chinese Cuisine

Overview

The book that taught a generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out Chinese meals - from the everyday to the exotic - that will earn raves. She has an unerring eye for the most approachable and delicious dishes in the Chinese repertoir: more than 225 recipes, with step-by-step illustrations. Nina Simonds has been widely praised for her ability to make Chinese cooking accessible to ...

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Overview

The book that taught a generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out Chinese meals - from the everyday to the exotic - that will earn raves. She has an unerring eye for the most approachable and delicious dishes in the Chinese repertoir: more than 225 recipes, with step-by-step illustrations. Nina Simonds has been widely praised for her ability to make Chinese cooking accessible to American cooks. She is also the author of CHINA SEASONS and CHINA EXPRESS.

Each of the more than 225 recipes and the entire original text has been fully updated and revised, with 40 new recipes added to this edition. Nina Simonds has been widely praised for her ability to make Chinese cooking accessible to American cooks. She is also the author of China Seasons and China Express. Illustrated.

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Editorial Reviews

From the Publisher
"This is the only Chinese cookbook you will need for the beginning, the techniques, the recipes, and the stories of Chinese cooking." Christian Science Monitor

"Exceptional...There are delicacies from all the gastronomic areas." The Chicago Tribune

"Long regarded as one of the standards of the field...Most collections will want to add this updated version of a classic." Library Journal

"One of the most approachable treatments of Chinese cooking...The great strength of this fine book is its accessibility." Cuisine

KLIATT
Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking. More than 225 detailed recipes provide information about basic techniques, ingredients, and cooking utensils. Simmonds does not always use traditional methods or ingredients in her recipes. She also suggests substitutions for the reader who does not have access to an Asian market. Some of the recipes are: Scallion Cakes, Barbecued Pork with Rice Noodles, Curry Turnovers, Steamed Shrimp Rolls, Tangerine-Peel Chicken, Crab in Sweet & Sour Sauce, Home Style Spareribs, Cinnamon-Flavored Beef, Stir-Fried Broccoli in Oyster Sauce, and Crabmeat & Corn Soup. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 1994, Houghton Mifflin, 399p. illus. index., Ages 12 to adult.
—Shirley Reis
Library Journal
First published in 1982, Classic Chinese Cuisine has long been regarded as one of the standards in the field. The majority of the recipes have been revised for this editon, and about three dozen new ones have been added. Simonds's books, which also include China Express (LJ 11/15/93), are particularly known for making Chinese cuisine accessible and approachable for American cooks. Most collections will want to add this updated version of a classic.
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Product Details

  • ISBN-13: 9780395986752
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 2/1/1999
  • Edition description: REV
  • Pages: 399
  • Product dimensions: 8.35 (w) x 10.65 (h) x 1.02 (d)

Meet the Author

Nina Simonds is America’s preeminent authority on Chinese cooking. She is the author of A Spoonful of Ginger.

Fellow creator ALAN RICHARDSON has photographed dozens of best-selling cookbooks, and his work appears in many leading food and women’s magazines. He is the coauthor of The Breath of a Wok, which won two coveted awards from the International Association of Culinary Professionals.

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Table of Contents

Author's Preface 6
Introduction 8
Basics 10
The Regions of China & Their Flavors 10
Special Ingredients 14
Sauces, Spirits, Oils & Pastes 14
Seasonings, Spices & Wrappers 16
Selected Fresh, Pickled & Dried Vegetables & Starches 19
Cooking Methods 21
Stir-Frying 21
Deep-Frying 22
Steaming 23
Cooking in Liquid: Blanching, Braising & Simmering 24
Smoking 25
Barbecuing & Roasting 26
Cutting Techniques 26
Equipment 28
Planning a Chinese Menu or Formal Banquet 31
Sample Menus 32
About the Recipes 33
Rice 34
Breads 50
Noodles 66
Dumplings 108
Soybeans & Tofu 136
Eggs 154
Poultry 162
Fish & Seafood 200
Pork 250
Beef & Lamb 276
Vegetables 300
Vegetarian Dishes 326
Soups 342
Sweets 366
Metric Conversions 382
Mail-Order Sources 385
Index 387
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