The Chinese Kitchen
- Binding: Hardcover
- Publisher: St. Martin's Press
- Publish date: 01/01/2000
Description:
There is no cuisine more rich with flavor, color, texture, variety, and tradition than Chinese cooking. Organized by ingredient, The Chinese Kitchen covers the basics (rice, oil, soy and other sauces) to the exotic (shark's fin and bird's nest), with expert information on buying, storing, and of course cooking with each ingredient. Entries include: Bean Sprouts -- Black Bean Sauce -- Chinese Cabbage -- Dumplings -- Eggplant -- Five Spice Powder -- Lotus Root -- Orange Peel -- Peanuts -- Plum Sauce -- Shrimp Paste -- Soft-Shell Crab -- Straw Mushrooms -Tofu -- Tea -- Wontons -- Water Chestnuts -- and much more.
Expand description
An extraordinary resource that brings together expert information and recipes, this is an essential book for everyone's Chinese kitchen.
Product notice
Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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