100 MOST HONORABLE CHINESE RECIPES by Charlotte Wen Mei Hu & Adams


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The problems posed by ""cooking Chinese"" are met first with a sound discussion on ingredients (where to get them), a glossary of terms, something on Chinese techniques, and suggestions as to substitutions for American kitchens. The recipes themselves have been carefully selected for practical use, but the terminology conforms more or less to Chinese custom for party dinners, family meals, ""daily dishes""; main dishes are indicated for parties; the order of service will surprise many who are unprepared for soup coming after other courses, not before. One is made aware of the wide variety of ingredients used, of certain processes, such as quick frying, integral to many recipes, of wide use of cornstarch (perhaps instead of flour?) -- of sesame oil instead of blive oil -- of small portions of meat and poultry combined with other ingredients -- and of almost total neglect of cheese. In other words, this is a plus item for the kitchen bookshelf, not a basic book.

Pub Date: Oct. 1st, 1963
Publisher: Crowell