An edition of The cooking of China
(2012)
The cooking of China
by Matthew Locricchio
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"Introduces the different culinary regions of China and presents many kinds of recipes for traditional Chinese dishes"--Provided by publisher.
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Book Details
Table of Contents
Before you begin
A word about safety
Cooking terms
The regions of China and how they taste
The basics
Homemade chicken stock
Homemade vegetable stock
Chinese white rice
Soups and appetizers
Velvet corn soup
Hot and sour soup
Egg flower soup
Fried rice
Cold sesame noodles
Egg rolls
Chilled cucumber and sesame salad
Vegetable dishes
Stir-fried green beans and green onions
Sweet-and-sour-tofu stir-fry
Main dishes
Stir-fried orange chicken
Ginger beef with green onions
Stir-fried beef wraps with smoked tofu
Stir-fried shrimp and red peppers
Beggars chicken
Lions head
Desserts
Almond cookies
Moon cakes
Helpful kitchen equipment and utensils
Essential ingredients in the Chinese kitchen.
Edition Notes
Includes bibliographical references and index.
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History
- Created July 25, 2011
- 10 revisions
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| January 14, 2023 | Edited by ImportBot | import existing book |
| July 19, 2022 | Edited by ImportBot | import existing book |
| January 26, 2022 | Edited by ImportBot | import existing book |
| December 26, 2021 | Edited by ImportBot | import existing book |
| July 25, 2011 | Created by LC Bot | Imported from Library of Congress MARC record |