Since its first printing in 1982, 'Chinese Appetizers and Garnishes' has been met with great enthusiasm from readers around the world. With the increased interest from Spanish readers in Europe and the Americas, Ms Huang is pleased to introduce this newly expanded English/Spanish edition. The book unlocks the secrets of transforming simple fruits, vegetables and various meats into an array of incredible and easily adaptable garnishes. The first section guides the reader in the Chinese art of cutting, slicing, sculpting, and the myriad ways of creating and applying garnishes. The second section features the unique and classic approach based on the Chinese aesthetics of platter arrangements. From Plum Blossom Shrimp Platter, The Arrival of the Phoenix to The Good Luck Dragon, each presentation transforms a simple dish into a captivating visual experience. The book is destined to become the new revered reference source for Chinese garnishing. Another 'must have' for the culinary novice as well as the professional.

Author Biography

Su-Huei Huang, born in Taiwan, began her culinary career as a cooking consultant with the Wei-Chuan Food Corporation in Taipei. In 1961, she founded Wei-Chuan Cooking School. She published the first cookbook in Taiwan with full colour photos for each recipe. The cookbook was an instant success and Ms Huang became a household name in Taiwan. She has taught at numerous culinary schools in Asia and had her own syndicated television cooking program. In 1978 she emigrated to the United States and in the subsequent year, established Wei-Chuan Publishing in Los Angeles. Since her first cookbook, she has authored eight cookbooks and has edited numerous others. Her cookbooks have been translated into many languages, including Chinese, Japanese, English, Spanish, French and German.