The Chinese Way: Healthy Low-fat Cooking from China's Regions

The Chinese Way: Healthy Low-fat Cooking from China's Regions

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by Eileen Yin-Fei Lo
     
 

The introduction discusses the authentic Chinese cooking techniques in detail, as well as cooking utensils -- woks, steamers, cleavers -- and their uses. Additionally, for anyone who gets dizzy shopping in a Chinese market, Eileen includes a complete glossary of Chinese ingredients, covering everything from fresh bean curd and Shanghai bok choy to Shao-Hsing wine and… See more details below

Overview

The introduction discusses the authentic Chinese cooking techniques in detail, as well as cooking utensils -- woks, steamers, cleavers -- and their uses. Additionally, for anyone who gets dizzy shopping in a Chinese market, Eileen includes a complete glossary of Chinese ingredients, covering everything from fresh bean curd and Shanghai bok choy to Shao-Hsing wine and Chinkiang vinegar. The first chapter of recipes, "My Special Preparations," includes basic recipes and vibrant flavorings, which are called for throughout the book. Most of these -- infused Scallion Oil or White Peppercorn Oil, Ginger Juice, and Pickled Peaches -- cannot be bought in any store. The other chapters include 200 delicious yet healthy recipes for rice and noodles, fish, vegetables, chicken, beef, pork, and soups, plus a chapter of sweet dessert soups, or tong soi.

Product Details

ISBN-13:
9780028603810
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
02/28/1997
Pages:
326
Product dimensions:
7.64(w) x 9.46(h) x 1.08(d)

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