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New Chinese Vegetarian Cooking

New Chinese Vegetarian Cooking

by Kenneth H. C. Lo

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Chinese cooking authority Lo has invented dishes that present vegetables in an Oriental equivalent of ``cuisine naturelle.'' The recipes are, nonetheless, quintessentially Chinese, for example, cold-tossed bean curd with egg, garlic-ginger dressing, mixed sauces or cold-tossed noodles with sweetened brown-bean sauce and stir-fried, soupy stews. Many of the dishes make equally good main or side courses or can be combined in a Chinese banquet. Similarly, many of the techniques and seasonings Lo discusses are versatile enough for all sorts of vegetables. (April)

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Knopf Doubleday Publishing Group
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1st American ed

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