Description
Book SynopsisFor those who have always wanted to prepare Chinese food at home, here is the book they can actually learn Chinese cooking from—full-color, step-by-step photographs fully convey the process and presentation of Chinese cuisine. With 350 photos and 100 main recipes plus 250 variations suited for the contemporary kitchen, Knack Chinese Cooking offers a veritable banquet of authentic recipes from the Eight Great Cuisines of China, as well as dishes from China’s emerging cosmopolitan capitals and from the best Chinatown kitchens. Readers gain a basic knowledge of the equipment, ingredients, and techniques needed to prepare an essential repertoire of Chinese dishes.
Table of ContentsKnack Chinese Cooking Contenets Introduction Chapter 1: Your Chinese Kitchen: Tools and Equipment Chapter 2: Staple Ingredients: Pantry Basics Chapter 3: Fresh Ingredients: The Chinese Market Basket Chapter 4: Appetizers Chapter 5: Soups Chapter 6: Chicken Chapter 7: Beef Chapter 8: Pork Chapter 9: Fish Chapter 10: Shellfish Chapter 11: Tofu Chapter 12: Vegetables Chapter 13: Noodles and Rice Chapter 14: Roasts and Stews Chapter 15: Cold dishes Chapter 16: Holiday Favorites Chapter 17: Hot Pots Chapter 18: Dim Sum Chapter 19: Fruits and Sweets Chapter 20: Resources
