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Classic Chinese Cuisine
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Classic Chinese Cuisine Paperback - 2003

by Nina Simonds; Alan Richardson (Photographer); T. C. Lai (Illustrator)

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.


Summary

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.

First line

CHINA IS A VAST COUNTRY, AND EACH REGION HAS DEVELOPED ITS OWN DISTINCT culinary style.

Details

  • Title Classic Chinese Cuisine
  • Author Nina Simonds; Alan Richardson (Photographer); T. C. Lai (Illustrator)
  • Binding Paperback
  • Edition Good Condition
  • Pages 399
  • Volumes 1
  • Language ENG
  • Publisher Houghton Mifflin, Wilmington, Massachusetts, U.S.A.
  • Date September 23, 2003
  • Illustrated Yes
  • ISBN 9780618379651 / 0618379657
  • Weight 2.01 lbs (0.91 kg)
  • Dimensions 10.85 x 8.35 x 0.86 in (27.56 x 21.21 x 2.18 cm)
  • Library of Congress subjects Cookery, Chinese
  • Library of Congress Catalog Number 93048261
  • Dewey Decimal Code 641.595
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Classic Chinese Cuisine
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