Classic Chinese Cuisine

ANNOTATION

Each of the more than 225 recipes and the entire original text has been fully updated and revised, with 40 new recipes added to this edition. Nina Simonds has been widely praised for her ability to make Chinese cooking accessible to American cooks. She is also the author of China Seasons and China Express. Illustrated.

FROM THE PUBLISHER

Repeatedly singled out as a cookbook bible, Classic Chinese Cuisine is a thorough introduction to the basics of Chiense 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.

FROM THE CRITICS

KLIATT - Shirley Reis

Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking. More than 225 detailed recipes provide information about basic techniques, ingredients, and cooking utensils. Simmonds does not always use traditional methods or ingredients in her recipes. She also suggests substitutions for the reader who does not have access to an Asian market. Some of the recipes are: Scallion Cakes, Barbecued Pork with Rice Noodles, Curry Turnovers, Steamed Shrimp Rolls, Tangerine-Peel Chicken, Crab in Sweet & Sour Sauce, Home Style Spareribs, Cinnamon-Flavored Beef, Stir-Fried Broccoli in Oyster Sauce, and Crabmeat & Corn Soup. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 1994, Houghton Mifflin, 399p. illus. index., Ages 12 to adult.

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