The cooking of China
By: Matthew Locricchio
Series: Superchefs
Publisher: Marshall Cavendish Benchmark
Published: 2012
Place of publication: New York
Language: eng
ISBN-13: 9781608705504; 9781608707386
Subjects: Food; Juvenile literature; Chinese Cooking
Description: "Introduces the different culinary regions of China and presents many kinds of recipes for traditional Chinese dishes"--Provided by publisher.
Notes: Includes bibliographical references and index.
Table of contents: title: Before you begin; title: A word about safety; title: Cooking terms; title: The regions of China and how they taste; title: The basics; title: Homemade chicken stock; title: Homemade vegetable stock; title: Chinese white rice; title: Soups and appetizers; title: Velvet corn soup; title: Hot and sour soup; title: Egg flower soup; title: Fried rice; title: Cold sesame noodles; title: Egg rolls; title: Chilled cucumber and sesame salad; title: Vegetable dishes; title: Stir-fried green beans and green onions; title: Sweet-and-sour-tofu stir-fry; title: Main dishes; title: Stir-fried orange chicken; title: Ginger beef with green onions; title: Stir-fried beef wraps with smoked tofu; title: Stir-fried shrimp and red peppers; title: Beggars chicken; title: Lions head; title: Desserts; title: Almond cookies; title: Moon cakes; title: Helpful kitchen equipment and utensils; title: Essential ingredients in the Chinese kitchen.