Author Statement: by Bill Jones and Stephen Wong
Audience: Trade
Specs: 16 full-color photos, tips and techniques, index
Pages: 208
Trim Size: 7" X 10" X 9/16"
Language code 1: eng
Publication Date: 20100212
Copyright Year: 2010
125 Best Chinese Recipes
Easy Chinese cooking with everyday ingredients.
Take the best of Chinese cooking, add a wide variety of readily available North American ingredients and you've got 125 Best Chinese Recipes.
This book is perfectly suited to home cooks who love Chinese food and want to make meals and snacks that are innovative, easy and delicious. Some of the authentic but contemporary recipes are:
In addition, a wonderful primer on Chinese cooking provides comprehensive information on the tools, techniques, ingredients, vegetables, sauces and spice mixes that are the foundation of Chinese cuisine.
| Bio: | Bill Jones is a French-trained chef, author and food consultant based in Vancouver Island, British Columbia. He has written nine cookbooks and is passionate about sustainable and organic growing methods. Stephen Wong is a Hong Kong-born chef, restaurant consultant and writer. He is in great demand as a guest chef in the U.S., Japan, China and Canada. He lives in Vancouver, British Columbia. |
