Author Description

Abstract: This Chinese cookbook is also an introduction to the regions and culture of China, through a discussion of regional variations in cooking techniques and ingredients. In addition to a variety of recipes modified for western kitchens, the author discusses menu planning, cooking and cutting methods and equipment, and the Chinese philosophy underlying the arrangement of dishes for a simple meal or a feast. Many of the recipe selections are suitable for vegetarians. Main dishes, appetizers, desserts, and special dishes are arranged in 20+ chapters, with an appendix of metric conversions, and an index. (rbl).