Kenneth Lo The Encyclopedia of Chinese Cooking - Kenneth Lo - 1996 - Paperback - Bristol Park Books Stained On Edge

Kenneth Lo The Encyclopedia of Chinese Cooking


"More than any authority on Chinese cooking, Lo rendered this
complex, highly developed cuisine comprehensible to
Western cooks . . . The book graciously opens delicious doors in the
most delectable yet unassuming manner."
-from Florence Fabricant's Foreword

In this comprehensive book, Chinese cooking expert Kenneth Lo provides simple step-by-step instructions for preparing over 600 Chinese dishes - from Steamed Noodles and Chinese Curried Chicken to Nanking Salt Duck and Braised Fish Balls - using utensils and ingredients that are easily accessible.

No special equipment is necessary to turn out favorite dishes like Sweet and Sour Spare Ribs, and little time is required to prepare the quick, stir-fried dishes such as Shrimps with Green Peas. But if you want to impress friends with more exotic meals, Lo offers such recipes as Cantonese Sliced Chicken in Fruit Sauce and Thousand Year Old Eggs.

If you love Lo Mein and Shark's Fin Omelet, but think that Chinese cooking is too complex a cuisine to tackle, The Encyclopedia of Chinese Cooking is for you.