Cover image for
Title:
The cooking of China / Matthew Locricchio ; photos by Jack McConnell.
Call Number:
j641.5951 LOC 2012
Publication Date:
c2012.
Edition:
2nd ed.
Publisher:
New York : Marshall Cavendish Benchmark, c2012.
Physical Description:
96 p. : col. ill., col. map ; 26 cm.
Contents:
Before you begin -- A word about safety -- Cooking terms -- The regions of China and how they taste -- The basics -- Homemade chicken stock -- Homemade vegetable stock -- Chinese white rice -- Soups and appetizers -- Velvet corn soup -- Hot and sour soup -- Egg flower soup -- Fried rice -- Cold sesame noodles -- Egg rolls -- Chilled cucumber and sesame salad -- Vegetable dishes -- Stir-fried green beans and green onions -- Sweet-and-sour-tofu stir-fry -- Main dishes -- Stir-fried orange chicken -- Ginger beef with green onions -- Stir-fried beef wraps with smoked tofu -- Stir-fried shrimp and red peppers -- Beggars chicken -- Lions head -- Desserts -- Almond cookies -- Moon cakes -- Helpful kitchen equipment and utensils -- Essential ingredients in the Chinese kitchen.
Summary:
"Introduces the different culinary regions of China and presents many kinds of recipes for traditional Chinese dishes"--Provided by publisher.
Bibliography Note:
Includes bibliographical references (p. 94) and index.
Genre:
Contributors:
Horizon Bib Number:
1338098
Series:
Holds:

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j641.5951 LOC 2012 Children's Non-fiction Book
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j641.5951 LOC 2012 Children's Non-fiction Book
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j641.5951 LOC 2012 Children's Non-fiction Book
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j641.5951 LOC 2012 Children's Non-fiction Book*
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j641.5951 LOC 2012 Children's Non-fiction Book
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j641.5951 LOC 2012 Children's Non-fiction Book
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j641.5951 LOC 2012 Children's Non-fiction Book
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641.5951 L Adult Non-fiction Book*
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