Classic Chinese Cuisine
Publication Date: February 1999
Other Editions of This Title: Paperback
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The book that taught a generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out Chinese meals - from the everyday to the exotic - that will earn raves. She has an unerring eye for the most approachable and delicious dishes in the Chinese repertoir: more than 225 recipes, with step-by-step illustrations. Nina Simonds has been widely praised for her ability to make Chinese cooking accessible to American cooks. She is also the author of CHINA SEASONS and CHINA EXPRESS.
Fellow creator ALAN RICHARDSON has photographed dozens of best-selling cookbooks, and his work appears in many leading food and women's magazines. He is the coauthor of The Breath of a Wok, which won two coveted awards from the International Association of Culinary Professionals.
"This is the only Chinese cookbook you will need for the beginning, the techniques, the recipes, and the stories of Chinese cooking." Christian Science Monitor
"Exceptional...There are delicacies from all the gastronomic areas." The Chicago Tribune
"Long regarded as one of the standards of the field...Most collections will want to add this updated version of a classic." Library Journal
"One of the most approachable treatments of Chinese cooking...The great strength of this fine book is its accessibility." Cuisine