Thousand Recipe Chinese Cookbook

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Overview

Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into concise and easy-to-follow directions that will enable any cook to produce dishes that please the eye, delight the palate, and suit the budget. With verve and wit, Miller tells you how to prepare everything from egg drop soup and drunken pork to sizzling rice and delicate wontons. There are 150 recipes for chicken ...
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Overview

Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into concise and easy-to-follow directions that will enable any cook to produce dishes that please the eye, delight the palate, and suit the budget. With verve and wit, Miller tells you how to prepare everything from egg drop soup and drunken pork to sizzling rice and delicate wontons. There are 150 recipes for chicken alone, plus dozens of variations on pork dishes, vegetables, and noodles, as well as other Chinese favorites. Using Miller's recipes, ordinary meat and seafood become delicacies, while vegetables retain their color and texture. And Miller's delicious recipes are splendidly high in nutrients and low in calories.
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Editorial Reviews

From the Publisher
Craig Claiborne The New York Times A labor of love...Should be treasured by anyone with a serious interest in the Chinese cuisine.

Mark Bittman The New York Times Stands the test of time...still the best guide to Chinese cooking for those with little or no experience.

The Washington Post Gives enormous amounts of information absolutely not available elsewhere. Far and away the best.

The Wall Street Journal This is the best and most comprehensive Chinese cookbook yet published in America.

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Product Details

  • ISBN-13: 9780517658703
  • Publisher: Random House Value Publishing, Incorporated
  • Publication date: 10/28/1988
  • Pages: 926

Meet the Author

Gloria Bley Miller is a professional writer with a varied background in education and the fine arts. Unable to find a complete basic Chinese cookbook, she began to pursue the knowledge of Chinese cooking on her own, haunting Chinese grocery stores, eating in all kinds of Chinese restaurants both at home and abroad, comparing notes with Chinese friends, and, most important, constantly cooking and experimenting in her own kitchen. This cookbook is the result. Miller lives in New York with her husband, a sculptor.

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Table of Contents

Part 1 Background
The Chinese Diet 3
Food as Art: A Venerable Tradition 6
Chinese Cooking: The Spirit and the Essence 10
Regional Variations: The Schools of Cooking 14
The Ingredients 19
Techniques of Chinese Cooking 28
Cutting 40
Kitchen Equipment 46
The Basics 52
Stock 52
Rice 57
Tea 63
Part 2 Recipes
Soups 73
Appetizers and Cold Dishes 103
Pork 129
Beef 211
Duck 253
Chicken and Other Poultry 303
Fish 407
Other Seafood 450
Egg Dishes 539
Vegetable Dishes 577
Noodle and Rice Dishes 628
Egg Rolls and Wontons 689
Seasonings and Sauces 703
Sweet Dishes 740
Firepot and Other Do-It-Yourself Cooking 766
Banquet Dishes 773
Part 3 Supplementary Information
Preparing a Complete Meal 787
Serving a Chinese Meal 793
Setting a Chinese Table 799
Chopsticks and How to Use Them 802
Suggested Menus 806
Other Useful Information 820
How-To Section 820
Guide to Stir-Frying 833
Chinese Teas 839
Chinese Wines 841
Glossary of Chinese Ingredients 844
Substitutions 873
Storing Information 876
Soaking Information 880
Chinese Terminology 886
Mail Order Sources 891
Index 893
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Customer Reviews

Average Rating 5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted February 17, 2001

    1976 edition

    My family has been using this book for over 25 years and refer to it often. Such simple recipes as Master Sauce, Braised Star Anise Beef as well as many others are favorites and prepared often. If you like Chinese cooking this book is a must have!!!!!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 12, 2013

    As the chefs and home cooks who brought Cantonese cooking to the

    As the chefs and home cooks who brought Cantonese cooking to the United States many years ago are passing on, this cookbook is one of the very few to
     record the recipes for this style of Chinese cooking. Nowadays, the food called "Cantonese" is a mixture of Southeast Asian, Northern Chinese, and very little of the "old-fashioned Cantonese" style. I suppose one can still get the "real thing" in Hong Kong or even San Francisco and New York's Chinatown, but I wouldn't bank on it.
    So, get this cookbook while you can. Oddly, this book is written by a non-chinese, but don't let that stop you. She got it right from the very firs
    page and all my relatives who read it attest to it's accuracy and authenticity.  e j wong

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 10, 2011

    No text was provided for this review.

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