Chinese Cuisine, Made Simple
More than twenty years ago, I published Dorothy Huang's Chinese Cooking. Its simple instructions and delicious results made it an instant hit. The book has been reprinted six times and has served as the foundation for my cooking classes. Over the years, I've had the privilege of developing many new, enticing recipes while teaching thousands of students. My students keep asking, "When are you going to write a new cookbook?"So after years of procrastination, it is with pride that I introduce to you my revised and expanded edition of Chinese Cuisine Made Simple. Of the 160 recipes in the cookbook, over half are new, including all-time favorites such as Chicken in Lettuce Wraps, General Tso's Chicken, Orange Beef, Sesame Chicken, Szechwan Green Beans, Chinese Chicken Salad, and Mongolian Beef. I have personally kitchen-tested each recipe numerous times-- simplifying the preparation, experimenting with timesaving techniques, and adding interesting variations. each recipe combines authentic chinese ingredients with fresh meat, seafood, or vegetables. All are prepared to maximize taste and nutritional value. My students have also tested the recipes, making sure the instructions are clear, concise, and easy enough for the novice to understand, yet authentic enough to satisfy even the most discriminating gourmets.