MARC Record from Library of Congress

LEADER: 01786cam a22003138a 4500
001 2011004949
003 DLC
005 20120118145657.0
008 110308s2012 nyu j b 001 0 eng
010 $a 2011004949
020 $a9781608705504 (print)
020 $a9781608707386 (ebook)
040 $aDLC$cDLC$dDLC
042 $apcc
043 $aa-cc---
050 00 $aTX724.5.C5$bL5942 2012
082 00 $a641.5951$222
100 1 $aLocricchio, Matthew.
245 14 $aThe cooking of China /$cMatthew Locricchio.
260 $aNew York :$bMarshall Cavendish Benchmark,$c2012.
263 $a1209
300 $ap. cm.
490 0 $aSuperchefs
504 $aIncludes bibliographical references and index.
505 0 $aBefore 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.
520 $a"Introduces the different culinary regions of China and presents many kinds of recipes for traditional Chinese dishes"--Provided by publisher.
650 0 $aCooking, Chinese$vJuvenile literature.
650 0 $aFood$zChina$vJuvenile literature.
655 7 $aCookbooks.$2lcgft