Book of Chinese Cooking

Description

The testimony to the inherent quality and appeal of Chinese cooking lies in the way it has captured the imagination and respect of cooks and food-lovers everywhere. This is the richest, most diverse and purest cuisines in the world. (2001) 120pp

The Chinese do not believe in over-elaboration, preferring to allow the food to speak for itself. Cooking equipment is simple, kept to a minimum, and makes efficient use of heat.

The unique style of sophisticated simplicity has been developed over centuries through the expertise of one of the world's oldest, most advanced civilisations.

Chinese cooks have drawn on their culinary knowledge to create the most suitable, delicious, yet economical uses for every food, and they have discovered the best ways of combining foods to emphasise to perfection textures, tastes, colours and aromas. Rich foods are conterbalanced by bland ones, brightly coloured ingredients are juxtapose with pale, smooth textures contrasted by crunch, and a hot dish by a cold one.

Through authentic recipes, THE BOOK OF CHINESE COOKING captures the essential, living spirit of true Chinese food, and enables you to take advantage, today, of centuries of experience to recreate with ease, in your own kitchen masterly, harmonious dishes.

Date reviewed

19/09/2006

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