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Chinese Kitchen

4.14  ·  Rating Details ·  14 Ratings  ·  4 Reviews

There's no cuisine more rich with flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today.

Complete with historical background, information on buying and storing
Hardcover, 240 pages
Published January 21st 2000 by St. Martin's Press (first published October 1st 1900)
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Aug 09, 2015 Tim rated it it was amazing  ·  review of another edition
An invaluable reference book for those interested in Chinese cookery.
Not only are there illustrations of the ingredients, particularly useful in the vegetable section, but notes on appearance and taste, buying and storage, and culinary uses.
What is very helpful is that each ingredient is also given the Chinese name so when in your local Chinatown store you can find the correct item. Too many writers of cookbooks for foreign cuisines assume everything in these stores will be labelled in English.
Aug 18, 2007 John rated it liked it  ·  review of another edition
This is a good reference book for Chinese cooking. The book is arranged by ingredient. There is a picture and description of each major ingredient in Chinese cooking, along with notes on the use and a representative recipe. It's of great use for identifying the various produce available at Asian markets that you don't usually see at grocery stores in the US.
Carly Johnson
This is much more like an Asian ingredient reference book than a cookbook. It is helpful if you're interested in cooking Asian meals and would like history behind each classic ingredient/dish.
Nesrin L.
Nov 24, 2009 Nesrin L. rated it it was amazing  ·  review of another edition
Recommends it for: europeans, americans, asiophiles
Shelves: my-2-pfennig
The Author is named wrong here, I have this book at home and it is written by Deh-Ta Hsiung.

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