This is a demonstration of the variation in cooking styles and ingredients among the different provinces of China, and how easily their typical dishes can now be reproduced in Western kitchens. Divided into four regional sections - Peking, Shanghai, Canton and Szechuan, the book contains 90 recipes for all occasions. An introduction describes the special ingredients and spices used in Chinese cooking, with tips on the basic cooking techniques such as stir-frying and steaming.
- ISBN10 1851522646
- ISBN13 9781851522644
- Publish Date 9 September 1993
- Publish Status Out of Print
- Out of Print 18 July 2000
- Publish Country GB
- Publisher Octopus Publishing Group
- Imprint Chancellor Press
- Edition New edition
- Format Hardcover
- Pages 160
- Language English