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Summary & Details
Full Record Details Table
| Title Statement | The guide to Chinese cooking: 120 recipes, 35 techniques : a journey through China's favorite dishes / Handa Cheng. |
|---|---|
| Author | Cheng, Handa |
| Additional Contributors | Cheng, Handa |
| Publication | New York: DK Publishing,2025. |
| Edition | First American edition. |
| Extent of Item | 377 pages |
| ISBN | 9780593959961 (hardcover) |
| Other Number | pr07742922 |
| General Notes | Includes index. Translation of: Le guide de la cuisine chinoise. |
| Languages | In English with some Chinese.Translated from the French. |
| Contents | Intro --Cold dishes --Vegetables --Tofu --Eggs --Soups --Meat --Fish --Noodles --Dumplings --Bao zi --Rice --Snacks --Condiments – Sweets. |
| Summary | Discover authentic Chinese recipes and make your favorites at home with step-by-step guides to 35 essential techniques. Enjoy an overview of culinary highlights of this vast country, province by province, and discover the dishes special to each region. Wherever you are, fresh ingredients and a balance of flavors and textures are key. Handa Cheng includes an overview of the country's food culture, a tour of the Chinese dining table and why it's always round, and many types of streed-food stalls, from which some of our favorite dishes come. |
| Subjects & Genres | |
| By Topic | Cooking, Chinese |
| Cooking--Technique | |
| By Genre | Cookbooks |
| Recipes | |
