Classic Chinese Cuisine

Classic Chinese Cuisine

by Nina Simonds, T. C. Lai
     
 

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Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable

Overview

Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings and Dry-Cooked String Beans.

Editorial Reviews

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.
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

Product Details

ISBN-13:
9780618379651
Publisher:
Houghton Mifflin Harcourt
Publication date:
09/23/2003
Edition description:
None
Pages:
384
Product dimensions:
8.38(w) x 10.88(h) x 0.75(d)

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Meet the Author

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

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