This new Step-by-Step cookbook series provides a wide choice of great value recipe books covering everything from pastas and curries to cakes and breads. In Chinese, whether you try Special Fried Rice, Szechuan Chilli Prawns or Coconut Beef, you can rest assured that you will be guided every step of the way, with photographs and easy-to-follow methods.
Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavou...
This is a new edition of Ken Hom's 1984 publication, which has been revised and enlarged to reflect the healthier eating habits of the 1990s and the changes which have occurred in Chinese cookery in recent years. There has been a huge revival in China itself where, with reform in the techniques of agriculture as well as food production, ingredients formerly in short supply are now abundant. Famous regional dishes which once verged on extinction have reappeared on menus, new wealth has led to a r...
Chinese Takeout Cookbook (Takeout Cookbooks Book, #1) (Chinese Takeout Cookbook, #2)
by April Kelsey
A guide to Chinese vegetable and vegetarian cooking, with straightforward instructions for methods such as stir-frying, steaming, stewing and hot-marinading, and recipes for egg, noodle and tofu dishes, soups, and both hot and cold salads.
This is one in a series of books presenting recipes from around the world. Each book focuses on the ingredients and cooking techniques typical of the featured country''s cooking styles, and offers modern and easy-to-make versions of traditional dishes.'
The Chinese Menu Cookbook for the Family and Dinner Party
by Constance D. Chang
