Cover image for
Title:
The cooking of China / Matthew Locricchio ; with photos by Jack McConnell.
Call Number:
SHARED SYSTEM
Publication Date:
c2003.
Publisher:
New York : Benchmark Books, c2003.
Physical Description:
71 p. : ill. (some col.), 1 col. map ; 27 cm.
Notes:
Includes index.
Contents:
The basics : homemade chicken stock, homemade vegetable stock, Chinese white rice -- 2. Appetizers : chilled cucumber and sesame salad, egg rolls, cold sesame noodles, fried rice -- 3. Soups : velvet corn soup, hot and sour soup, vegetarian hot and sour soup -- 4. Vegetable dishes : sweet-and-sour tofu stir-fry, stir-fried green beans and green onions -- 5. Main dishes : stir-fried shrimp and red peppers, beggar's chicken, stir-fried beef wraps with smoked tofu, stir-fried orange chicken, lion's head, ginger beef with green beans -- 6. Desserts : almond cookies, moon cakes.
Summary:
Introduces the different culinary regions of China through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.
Horizon Bib Number:
892666
Series:
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641.5951 LOC Children's Non-fiction Book*
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