Chinese CookeryBook - 2002
Ken Hom's Chinese Cooking is a revised and updated edition of his classic cookbook which has sold over a million copies. This new edition has been completely re-designed and re-illustrated in a larger hardback format to become the classic reference book of this cuisine. It combines old favorites like Cashew Chicken, Sichuan Shrimp in Chili Sauce and Fried Rice with new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Recipes for every course and occasion are included and all have easy-to-follow instructions. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Ken Hom's Chinese Cooking presents Chinese cuisine for today's cooks. Book jacket.
Publisher: Etobicoke, Ont. : Winding Stair Press, 2002.
Characteristics: 276 p. : ill. (some col.), col. ports. ; 28 cm.