Chinese Cooking

The five regional cooking styles of China take the spotlight in Chinese Cooking, along with a few North American adaptations such as chop suey and fortune cookies. The enduring popularity of these classic dishes has a lot to do with the creative variety of fresh ingredients. Meat, rice, noodles, vegetables and seasonings combine in so many ways to create dishes ranging in taste from subtle to spicy to screaming hot Opening chapters take a brief look at some lesser-known ingredients such as chili paste, glutinous rice flour and lychee. The book also takes a look at chopsticks, illustrating the proper way to hold and use them, and reviews proper chopstick etiquette.

Binding Type: Spiral
Publisher: Company's Coming Publishing
Published: 01/08/2003
ISBN: 9781896891569
Pages: 158
Weight: 0.65lbs
Size: 8.90h x 6.20w x 0.50d