Florence Lin's Complete book of Chinese Noodles, Dumplings and Breads

by Florence Lin, Peter (illustrator) Lavinia (Illustrator)

An experienced teacher of Chinese cooking and a well-established author in the field (Chinese Regional Cookbook, etc.), Lin contrives here a novel departure from conventionally organized cookbooks. She divides the contents into three kinds of wheat-flour, rice-flour and those made from beans and other starches, and provides numerous recipes for noodles, dumplings and breads in each category. Much of the volume, however, is given over to fillings and accompanying dishessoups, salads, sauces and a wide variety of casserole combinations. This excellent guide is a large, generously packed volume, less specialized than the title implies and full of cook-ahead and other time-saving hints.

Genres: Cookbooks, Cooking, Nonfiction

345 pages, Hardcover

First published January 1, 1986

Reviews

[Liquidlasagna]

This book is probably the definitive edition on the subject of Chinese noodles and dumplings.

Craig Claiborne