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The Complete Encyclopedia Of Chinese Cooking

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The Complete Encyclopedia Of Chinese Cooking

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Author : Kenneth H. C. Lo
language : en
Publisher: Crescent
Release Date : 1979

The Complete Encyclopedia Of Chinese Cooking written by Kenneth H. C. Lo and has been published by Crescent this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Cooking categories.

Chinese cooking is flexible, economical, wholesome, and nutritious. A Chinese menu provides a balanced meal at low cost, with few calories and little cholesterol. The Chinese way of eating is and expression of the peacefulness and harmony of community life - the best aspect of chinese culture. Basic aspects of Chinese cooking - the utensils, techniques, and ingredients - are presented with recipes to illustrate each point. Chinese cooking is based on the use of a small amount of savory food (meat, fish or poultry) to flavor a large amount of bulk food. Fast cooking retains nutrients in food. Seasonings and flavoring ingredients are often strong-tasting like onions, garlic, and ginger with soy products the only flavoring that is not as familiar to Western cooking. Suggestions on menu suggestions, top international restaurants, foodstuff and equipment suppliers and an explanation of festivals are included. Recipes are included by geographic region.