Chinese meatless cooking
By: Stella Lau Fessler ; illustrated by Janet Nelson.
Series: A Plume book
Publisher: New American Library
Published: 1980
Place of publication: New York
Language: eng
Number of pages: 298
Subjects: Vegetarian cookery; Cookery, Chinese
Description: Abstract: Good ingredients and careful natural seasoning characterize Chinese meatless cooking. In addition to discussions of the nutritional aspects of Chinese cooking, the reader will find a bit of history, preparation and cooking methods, and menu planning. Suggestions are given for staples to keep on hand and storage of cooked and uncooked foods. Unfamiliar terms and ingredients, such as century eggs and tree ears, are explained. Directions for meatless recipes are easy to follow and interesting to read, e.g., Fine Jade Meets Three Nuns. Many recipes include notes on their derivation, their variations, and their place in the menu.
Notes: Includes index.