The Chinese kitchen : recipes, techniques, ingredients, history, and memories from America's leading authority on Chinese cooking /
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
William Morrow,
[1999]
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| Edition: | 1st ed. |
| Subjects: |
Table of Contents:
- The Chinese kitchen: memories of my food
- The Chinese larder
- The teas of China: leaves and legend
- The wines of China: grains, flowers, and grapes
- In the Chinese kitchen with wok and cleaver
- Basics, traditions, and innovations
- Classics from China's regions
- Buddha jumps over the wall: a singular feast
- The rice bowl
- Sun tak, the cooking of my girlhood
- All foods in harmony
- Pork and other meats
- Gifts from the water
- Poultry and other fowl
- Gifts from the land
- Chinese breads, noodles, and dim sum
- Transplanting Chinese foods in the West
- Some things sweet
- An afterword about wines.