Chinese Vegetarian Cooking

by Kenneth H.C. Lo

In Chinese vegetable cooking, the profusion of color, texture, shape, and taste creates a virtual garden of dishes on the dining table. Kenneth H. C. Lo explains, in this new book, the great, fresh variety that may be achieved in Chinese cooking by combining different ingredients readily available in Western markets. His instructions are easy to follow, and his recipes make the best use of Western kitchen facilities as they teach the fundamentals of Chinese cooking.

Genres: Cookbooks, Reference

185 pages, Paperback

First published June 12, 1974

Reviews

[JP Perelman · Rating 5 out of 5]

I am giving this cookbook 5 stars because of it being one that I remember from my childhood. The mushroom sauce and hot and sour soup are ones I've used as an adult. I still think about trying the master sauce idea out but have never done it. Otherwise it has a certain "seventiesized" cooking appeal.