Thousand Recipe Chinese Cookbook

Thousand Recipe Chinese Cookbook

by Gloria Bley Miller


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Product Details

ISBN-13: 9780671509934
Publisher: Touchstone
Publication date: 11/28/1984
Pages: 944
Sales rank: 597,090
Product dimensions: 7.37(w) x 9.25(h) x 2.00(d)

About 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.

Table of Contents

Part 1Background
The Chinese Diet3
Food as Art: A Venerable Tradition6
Chinese Cooking: The Spirit and the Essence10
Regional Variations: The Schools of Cooking14
The Ingredients19
Techniques of Chinese Cooking28
Kitchen Equipment46
The Basics52
Part 2Recipes
Appetizers and Cold Dishes103
Chicken and Other Poultry303
Other Seafood450
Egg Dishes539
Vegetable Dishes577
Noodle and Rice Dishes628
Egg Rolls and Wontons689
Seasonings and Sauces703
Sweet Dishes740
Firepot and Other Do-It-Yourself Cooking766
Banquet Dishes773
Part 3Supplementary Information
Preparing a Complete Meal787
Serving a Chinese Meal793
Setting a Chinese Table799
Chopsticks and How to Use Them802
Suggested Menus806
Other Useful Information820
How-To Section820
Guide to Stir-Frying833
Chinese Teas839
Chinese Wines841
Glossary of Chinese Ingredients844
Storing Information876
Soaking Information880
Chinese Terminology886
Mail Order Sources891

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Thousand Recipe Chinese Cookbook 5 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
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
Guest More than 1 year ago
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!!!!!
autumnesf on LibraryThing 5 months ago
This was a neat find. The recipes are more for beginners and those new to Chinese cooking. What I found really neat about the book is the extra chapters on serving a Chinese meal, serving a Chinese feast, how to use chopsticks and how to set a Chinese table. If for any reason you want to try to have an authintic Chinese meal, there is alot of information in here to work with-- all the way down to what type of dishes to use.
Anonymous More than 1 year ago