num_pages: 528
description: Winner of an IACP/Julia Child Cookbook AwardThe "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing.Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.
language: English
title: China Moon Cookbook
titlecomplete: China Moon Cookbook
genres: China, Cookbooks, Food, Food and Drink, Cooking, Nonfiction
ratings_count: 121
publisher: Workman Publishing Company