125 Best Chinese Recipes

by Bill Jones, Stephen Wong, Mark Shapiro (Illustrator)

Easy Chinese cooking with everyday ingredients.

Take the best of Chinese cooking, add a wide variety of readily available North American ingredients and you've got 125 Best Chinese Recipes.

This book is perfectly suited to home cooks who love Chinese food and want to make meals and snacks that are innovative, easy and delicious. Some of the authentic but contemporary recipes are:

Appetizers, such as drunken chicken wings
Savory soups, like egg drop soup with minced beef and cilantro
Outstanding meat alternatives, such as crisp-fried chili and garlic shrimp
Mains, such as plum and chili glazed pork tenderloin
Great sides, such as five-spice and spinach scalloped potatoes

In addition, a wonderful primer on Chinese cooking provides comprehensive information on the tools, techniques, ingredients, vegetables, sauces and spice mixes that are the foundation of Chinese cuisine.

Genres: Cookbooks

208 pages, Paperback

First published February 12, 2010

About the author

Bill is a French trained chef who has written 10 cookbooks, won numerous awards (including 2 world cookbook awards) and is an acknowledged expert on foraging, mushrooms and farm to table dining.

He is based on Deerholme Farm in the Cowichan Valley of Vancouver Island.

His latest book is out in April of 2013 and is called The Deerholme Mushroom Cookbook.

Bill hosts dinner, workshops and cooking classes at the farm at at prestigious venues across North America. He is a busy food and wine consultant in several areas including First Nations food traditions.