Classic Chinese Cooking

Create fresh and delicious Chinese menus with these mouthwatering and authentic recipes for soups, appetizers and dim sum, main courses, vegetarian dishes, side dishes and desserts. Included are established family treats, such as piquant Hot and Sour Soup, crunchy Mini Spring Rolls, delectable Peking Duck with Mandarin Pancakes, and gloriously sticky Sweet and Sour Pork. There are also less familiar, but equally delicious, recipes including dainty Pork and Nut Dumplings, light and elegant Braised Carp in Ginger Sauce, comforting Chinese steamed Winter Melon with Barley, and subtly sweet Almond Jelly. In addition to this wealth of recipes, the book explores the ingredients and traditions of the cuisine in a dedicated directory of the Chinese kitchen. This section looks in detail at the tools that are unique to the Chinese chef, and the varied ingredients that make up the fine balance in Chinese cooking. Each recipe is clearly explained in simple step-by-step instructions, and beautifully illustrated with a stunning image of the finished dish, helping to ensure perfect results every time. A full nutritional breakdown is also given for each dish, making it easy for the health-conscious cook to plan their meals. Lavishly illustrated throughout with over 250 beautiful photographs, this is an excellent resource for any cook looking to expand their culinary repertoire, to put away the takeaway menu and fully experience the delights of home-made Chinese cuisine. Danny Chan, the consultant editor for this volume, is an experienced cook, food writer and editor. Hailing from China, Danny has journeyed extensively throughout the world, and enjoys sampling its many tastes for inspiration in his cooking. For this volume he has brought together delicious and authentic Chinese recipes from a team of expert food writers.Create fresh and delicious Chinese menus with these mouthwatering and authentic recipes for soups, appetizers and dim sum, main courses, vegetarian dishes, side dishes and desserts. Included are established family treats, such as piquant Hot and Sour Soup, crunchy Mini Spring Rolls, delectable Peking Duck with Mandarin Pancakes, and gloriously sticky Sweet and Sour Pork. There are also less familiar, but equally delicious, recipes including dainty Pork and Nut Dumplings, light and elegant Braised Carp in Ginger Sauce, comforting Chinese steamed Winter Melon with Barley, and subtly sweet Almond Jelly. In addition to this wealth of recipes, the book explores the ingredients and traditions of the cuisine in a dedicated directory of the Chinese kitchen. This section looks in detail at the tools that are unique to the Chinese chef, and the varied ingredients that make up the fine balance in Chinese cooking. Each recipe is clearly explained in simple step-by-step instructions, and beautifully illustrated with a stunning image of the finished dish, helping to ensure perfect results every time. A full nutritional breakdown is also given for each dish, making it easy for the health-conscious cook to plan their meals. Lavishly illustrated throughout with over 250 beautiful photographs, this is an excellent resource for any cook looking to expand their culinary repertoire, to put away the takeaway menu and fully experience the delights of home-made Chinese cuisine. Danny Chan, the consultant editor for this volume, is an experienced cook, food writer and editor. Hailing from China, Danny has journeyed extensively throughout the world, and enjoys sampling its many tastes for inspiration in his cooking. For this volume he has brought together delicious and authentic Chinese recipes from a team of expert food writers.Create fresh and delicious Chinese menus with these mouthwatering and authentic recipes for soups, appetizers and dim sum, main courses, vegetarian dishes, side dishes and desserts. Included are established family treats, such as piquant Hot and Sour Soup, crunchy Mini Spring Rolls, delectable Peking Duck with Mandarin Pancakes, and gloriously sticky Sweet and Sour Pork. There are also less familiar, but equally delicious, recipes including dainty Pork and Nut Dumplings, light and elegant Braised Carp in Ginger Sauce, comforting Chinese steamed Winter Melon with Barley, and subtly sweet Almond Jelly. In addition to this wealth of recipes, the book explores the ingredients and traditions of the cuisine in a dedicated directory of the Chinese kitchen. This section looks in detail at the tools that are unique to the Chinese chef, and the varied ingredients that make up the fine balance in Chinese cooking. Each recipe is clearly explained in simple step-by-step instructions, and beautifully illustrated with a stunning image of the finished dish, helping to ensure perfect results every time. A full nutritional breakdown is also given for each dish, making it easy for the health-conscious cook to plan their meals. Lavishly illustrated throughout with over 250 beautiful photographs, this is an excellent resource for any cook looking to expand their culinary repertoire, to put away the takeaway menu and fully experience the delights of home-made Chinese cuisine. Danny Chan, the consultant editor for this volume, is an experienced cook, food writer and editor. Hailing from China, Danny has journeyed extensively throughout the world, and enjoys sampling its many tastes for inspiration in his cooking. For this volume he has brought together delicious and authentic Chinese recipes from a team of expert food writers.