num_pages: 94
description: In the 1950s, American nuns who had been missionaries in China moved to Japan and began teaching Chinese cooking classes. "The Art of Chinese Cooking" collects their recipes, along with whimsical illustrations by M. Kuwata.Includes the following recipes:PorkBraised Pork with or without Bean CurdChow MeinLion's HeadLotus Root SandwichPork and PeasPork DumplingsPork, Egg, and MushroomsPork with CeleryPork with CucumbersPork with Bamboo ShootsWan TonSautéed Sliced PorkStuffed Cucumber HalvesSpring RollsTaiwanese SpecialPork with VegetablesSweet-Sour Pork or SpareribsFowlBraised DuckChestnut ChickenChicken with EggplantChicken with VegetablesChicken VelvetChicken and TomatoesLoquat ChickenMushroom ChickenPineapple ChickenPeppered ChickenWalnut ChickenBeefBeef and OnionsBeef with Cauliflower and Snow PeasBeef with PeppersBeef with RadishesSweet-Sour Beef Balls with Pineapple and PeppersString Beans and BeefBeef with Mushrooms, Onions, and GingerSeafoodSweet-Sour FishDollar ShrimpShrimp Foo YungShrimp and VegetablesShrimp with CucumbersShrimp on ToastBraised Prawns or ShrimpVegetablesAsparagus Peking StyleBamboo Shoots and MushroomsCauliflower, Water Chestnuts, and MushroomsSpinach and MushroomsBamboo Shoots and Soy SauceSoupMandarin SoupCrab SoupEgg SoupDessertsCaramel SquaresMeringue NestsCoconut DreamsDream BarsCream Puff PieDuette DewEight Precious PuddingHoneyed FruitLemon Sponge PuddingPeking DustSnowballsOrange TeaWalnut BarsSour Cream PuddingTwo-Step CakeMiscellaneousChinese Fried RiceChinese Salad DressingEgg NoodlesHow to Cook Rice
language: English
title: The Art of Chinese Cooking
titlecomplete: The Art of Chinese Cooking
genres: Cookbooks
ratings_count: 7
publisher: Charles E. Tuttle Company