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Classic Chinese Cuisine
by Nina Simonds
Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delici ...more
Paperback, 384 pages
Published September 23rd 2003 by Rux Martin/Houghton Mifflin Harcourt
(first published December 31st 1982)
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This was my second Chinese cookbook and it is surprisingly good. I am glad to have discovered this book because she covers recipes from the major culinary regions of China and the basic necessary techniques. In the original edition, Simonds presented tasty recipes that were later removed for the second edition, unfortunately. (I'm not sure if they have been restored for subsequent editions.)