Classic Chinese Cook Book
PDF | 258 Pages | 12.5 MB
It features recipes from all the regions of China, though it represents more of the delicate cuisines of the east coast, Shanghai, and the area south of her Hong Kong childhood, than the stronger-flavored, cruder cooking of the northern and western regions.
The recipes are more refined haute cuisine than basic rural food, but many of the dishes are very easy to prepare. Yan-kit was a purist, eager to keep the recipes authentic, but she made them accessible. She tested them so scrupulously, and described every step so clearly and meticulously, that even the complex recipes are easy to follow.
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