Classic Chinese Cuisine,9780395986752

Classic Chinese Cuisine

by
Edition: Revised
ISBN13: 9780395986752
ISBN10: 0395986753
Format: Paperback
Pub. Date: 1999-02-01
Publisher(s): Houghton Mifflin Harcourt
List Price: $22.47

Rent Book

Select for Price
Add to Cart
There was a problem. Please try again later.

New Book

We're Sorry
Sold Out

Used Book

We're Sorry
Sold Out

eBook

We're Sorry
Not Available

Buy from our Marketplace starting at $7.16

How Marketplace Works:

  • This item is offered by an independent seller and not shipped from our warehouse
  • Item details like edition and cover design may differ from our description; see seller's comments before ordering.
  • Sellers much confirm and ship within two business days; otherwise, the order will be cancelled and refunded.
  • Marketplace purchases cannot be returned to eCampus.com. Contact the seller directly for inquiries; if no response within two days, contact customer service.
  • Additional shipping costs apply to Marketplace purchases. Review shipping costs at checkout.

Summary

The book that taught a generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out Chinese meals - from the everyday to the exotic - that will earn raves. She has an unerring eye for the most approachable and delicious dishes in the Chinese repertoir: more than 225 recipes, with step-by-step illustrations. Nina Simonds has been widely praised for her ability to make Chinese cooking accessible to American cooks. She is also the author of CHINA SEASONS and CHINA EXPRESS.

Table of Contents

Author's Preface 6(2)
Introduction 8(2)
Basics
10(24)
The Regions of China & Their Flavors
10(4)
Special Ingredients
14(1)
Sauces, Spirits, Oils & Pastes
14(2)
Seasonings, Spices & Wrappers
16(3)
Selected Fresh, Pickled & Dried Vegetables & Starches
19(2)
Cooking Methods
21(1)
Stir-Frying
21(1)
Deep-Frying
22(1)
Steaming
23(1)
Cooking in Liquid: Blanching, Braising & Simmering
24(1)
Smoking
25(1)
Barbecuing & Roasting
26(1)
Cutting Techniques
26(2)
Equipment
28(3)
Planning a Chinese Menu or Formal Banquet
31(1)
Sample Menus
32(1)
About the Recipes
33(1)
Rice
34(16)
Breads
50(16)
Noodles
66(42)
Dumplings
108(28)
Soybeans & Tofu
136(18)
Eggs
154(8)
Poultry
162(38)
Fish & Seafood
200(50)
Pork
250(26)
Beef & Lamb
276(24)
Vegetables
300(26)
Vegetarian Dishes
326(16)
Soups
342(24)
Sweets
366(16)
Metric Conversions
382(3)
Mail-Order Sources
385(2)
Index 387

An electronic version of this book is available through VitalSource.

This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.

By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.

Digital License

You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.

More details can be found here.

A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.

Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.

Please view the compatibility matrix prior to purchase.