MRS. MA'S CHINESE COOKBOOK by Nancy Chih Ma

MRS. MA'S CHINESE COOKBOOK

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KIRKUS REVIEW

There are all sorts of basic factors involved in Chinese cooking, and to a large extent Mrs. Ma has taken these into consideration:- the table setting appropriate, the order of the service; the sizes and amounts of ingredients; spices and flavorings; importance of advance preparation; the methods of cutting used in the recipes; Chinese cooking techniques; utensils needed. And yet in spite of this and in spite of suggested substitutions and the information that Chinese and Japanese food stores in major cities carry the more exotic ingredients (sharks fins? bird nests?), this book would seems destined for the gourmet determined to pursue Oriental cookery with assidous, attention to details. Certainly it would have limited appeal for most housewives in Mid-West small towns. The photographs- many of them in color- are alluring, the descriptions provocative. The individual recipes are clearly presented:- ingredients, method and order of preparation. The major breakdowns cover Poultry, Fish, Shrimp, Beef, Pork, Eggs, Vegetables and Salads, Pastries and Rice, Casseroles and Soups, Desserts (note order). and the book ends with some suggested menus, a glossary, and an index. The format is enchanting, with the binding in handblocked oilcloth, durable and washable.

Pub Date: Feb. 27th, 1961
Publisher: Tuttle