Chinese Gastronomy: Chih Wei - Brossura

Lin, Hsiang-Ju; Lin, Tsuifeng

Brossura

ISBN 10: 0804830894 ISBN 13: 9780804830898

Casa editrice: Tuttle Pub, 1996

Riassunto

The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life.
With today's creative cook in mind, the authors demonstrate how to prepare dishes that harmonize in flavor, shape and texture, while explaining the historic and geographic traditions on which each is based. A special section on Kitchen Arts explains how to use the cleaver, wok, and steamer and includes complete instructions on the basic cutting methods, which are so important for authentic preparation.
The Art of Chinese Cuisine is truly an engaging journey into the way of Chinese cooking and the history and customs of China's rich culinary traditions.

Su questo libro

Product Description:

Book by Ju Lin Hsiang Lin Tsuifeng

Su questa edizione

• Editore: Tuttle Pub
• Data di pubblicazione: 1996
• ISBN 10: 0804830894
• ISBN 13: 9780804830898
• Rilegatura: Copertina flessibile
• Numero di pagine: 208