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Classic Chinese Cooking



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Classic Chinese Cooking by Danny Chan
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"Fantastic book great pictures also"
5 stars"
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Would recommend to cooks


China is home to one of the world?s most delicious and highly respected cuisines and, with its emphasis on fresh, healthy ingredients and quick cooking, also one that is highly rewarding to emulate at home. This book offers authentic recipes that are also accessible; sure to delight everyone, whether you are hosting an elaborate Oriental banquet or a hasty mid-week family supper. There are over 150 mouthwatering recipes divided into chapters on soups, appetizers and dim sum, rice and noodles, chicken and duck, meat dishes, fish and shellfish dishes, vegetarian and vegetable dishes, and desserts. Included are established family favourites, such as piquant Hot and Sour Soup, crunchy and more-ish Mini Spring Rolls, delectable Peking Duck with Mandarin Pancakes, and gloriously sticky Sweet and Sour Pork. There are also less familiar, but equally delicious, recipes including dainty Pork and Nut Dumplings, light and elegant Braised Carp in Ginger Sauce, comforting Chinese steamed Winter Melon with Barley, and subtly sweet Almond Jelly. In addition to this wealth of recipes, the book explores the ingredients and traditions of the cuisine in a dedicated directory of the Chinese kitchen. This section looks in detail at the tools that are unique to the Chinese chef, and the varied ingredients that make up the fine balance of flavour, texture and colour in Chinese cooking. Each recipe is clearly explained in simple step-by-step instructions, and beautifully illustrated with a stunning image of the finished dish, helping to ensure perfect results every time. A full nutritional breakdown is also given for each dish, making it easy for the health-conscious cook to plan their meals. Lavishly illustrated throughout with over 250 beautiful photographs, this is an excellent resource for any cook looking to expand their culinary repertoire, to put away the takeaway menu and fully experience the delights of home-made Chinese cuisine.

Author Biography

Danny Chan, the consultant editor for this volume, is an experienced cook, food writer and editor. Hailing from China, Danny has traveled extensively throughout the world, and enjoys sampling its many flavours and tastes for inspiration in his cooking. For this volume he has brought together delicious and authentic recipes from a team of expert cookery writers.
Release date NZ
June 1st, 2011
Country of Publication
United Kingdom
250 colour photographs
Lorenz Books
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