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Interviews | January 24, 2012

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Ben MarcusBen Marcus's books The Age of Wire and String and Notable American Women were considered "experimental" fiction because of his unconventional use of... Continue »
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1 Local Warehouse Cooking and Food- Chinese

This title in other editions

Classic Chinese Cuisine

by Nina Simonds

Classic Chinese Cuisine Cover

 

Synopses & Reviews

Publisher Comments:

Here is the benchmark guide that has taught a generation of North Americans how to cook Chinese food. Repeatedly singled out as one of the all-time cookbook bibles, this "thoughtful, accessible introduction" (Gourmet) is the product of more than ten years of study, research, and experience. Nina Simonds covers all the essentials of the classic repertoire, including the main culinary regions of China and their flavors as well as basic cooking methods, ingredients (plus their substitutes), and equipment. The more than 225 recipes strike a balance between tradition (Crispy-Skin Duck and One Hundred Corner Shrimp Balls) and innovation (Lemon Chicken Wings, Curry Turnovers), and between the everyday (Pan-Fried Noodles with Beef and Broccoli) and the exotic (Mongolian Barbecue with Sesame Flatbreads).

Synopsis:

Striking the balance between traditional and everyday fare, this cookbook is the benchmark guide that has taught a generation of North Americans how to cook Chinese food.

Synopsis:

Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings and Dry-Cooked String Beans.
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About the Author

Nina Simmonds lives in Salem, Massachusetts.
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Product Details

ISBN:
9780618379651
Author:
Richardson, Alan
Author:
Lai, T. C.
Photographer:
Richardson, Alan
Publisher:
Houghton Mifflin Harcourt
Location:
Boston
Subject:
Chinese
Subject:
Cookery, chinese
Subject:
Regional & Ethnic - Chinese
Subject:
Cooking and Food-Chinese
Copyright:
1999
Edition Description:
Trade Paper
Publication Date:
September 2003
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
16 full-color photographs; over 100 illu
Pages:
384
Dimensions:
10.88 x 8.38 x 0.75 in 2 lb
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Related Aisles

Classic Chinese Cuisine Used Trade Paper
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Product details 384 pages Houghton Mifflin Company - English 9780618379651 Reviews:
"Synopsis" by , Striking the balance between traditional and everyday fare, this cookbook is the benchmark guide that has taught a generation of North Americans how to cook Chinese food.
"Synopsis" by ,
Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings and Dry-Cooked String Beans.
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