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Book, 1994
Current format, Book, 1994, Rev. & updated ed., No Longer Available.
Book, 1994
Current format, Book, 1994, Rev. & updated ed., No Longer Available. Offered in 0 more formats
Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings andDry-Cooked String Beans.
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