The Complete Encyclopedia of Chinese Cooking by Kenneth Lo lands on the |> SALE <| shelves in my shop.
Ivy Leaf, 1991, Hardback in dust wrapper.
Illustrated by way of: Colour Photographs; Illustrated endpapers and blanks;
From the cover: Eminent Chinese cookery writers from different culinary regions of China have got together to write this authoritative encyclopaedia for everyone who enjoys Chinese food. The encyclopaedia is packed with excellent advice on using the specialist ingredients, compiling Chinese menus and selecting drinks to accompany Chinese food. Comprehensive instructions are given for the special cooking techniques, together with helpful step-by-step photographs. The fascinating Chinese festivals are described and recipes are given for the famous festival dishes. Over 200 superb colour photographs and 250 authentic recipes capture all the flavour, texture and diversity of the different Chinese cuisines. From the elegant Peking Duck and other culinary creations of the north, we travel eastwards to the seafood specialities of Shanghai and Fukien. We traverse west to the spicy delights of Szechuan, then south to the sophisticated Cantonese cuisine, renowned for its excellence.
The encyclopaedia also features lists of the top Chinese restaurants in major cities of the world, and suppliers of Chinese ingredients and equipment.
Introduction by: Grace Zia
Very Good in Good Dust Wrapper. Gently faded at the spine of the dust wrapper otherwise a very well presented copy.
Pictorial boards.
224 pages. Index. 12″ x 8¾”.
This book will be listed, sooner or later, for £6.50 on my delightful website… (added to my Cookery Chinese category.) but get 50% off buying from my blog… below…
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