JIM LEE'S CHINESE COOKBOOK by Jim Lee

JIM LEE'S CHINESE COOKBOOK

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KIRKUS REVIEW

This is not a cookbook to snatch up on a whim when the guests breeze in unannounced. Slow down to a wk (the essential Chinese pot) and its demands. All amateur Chinese cookery buffs know that cuisine Chinoise means cut and combine and cut again while hoping for some sort of meaningful chronology. Mr. Lee excels in clearing the decks for action, gathering utensils, staples. However, one would wish he had not involved himself in a roman numeral method of grouping ingredients by pot-presentation. Takes a time to catch on. Major dishes given in order of difficulty. In general, however, a thoughtful, leisurely, moderately intricate display of the art of Ting P'in and P'eng.

Pub Date: Oct. 23rd, 1968
Publisher: Harper & Row