Synopses & Reviews
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).
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.
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.
About the Author
Nina Simonds is America's preeminent authority on Chinese cooking. She is the author of A Spoonful of Ginger.