HOW TO COOK AND EAT IN CHINESE by Yang Chao uwel

HOW TO COOK AND EAT IN CHINESE

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KIRKUS REVIEW

This is not a practical cookbook for any but the most ardent experimenters, in the gustatory arts, for it demands close study, constant back and forth reference, and the acquisition of not only a new terminology but new utensils, and a good many not easily secured foods...But if time and interest carry one past these hurdles, here is a cookbook that not only shows how to cook and what and in what combinations, but stresses the ways in which the etiquette of Chinese food -- preparation and service -- varies from our Occidental ways. Part I defines and describes these variations; Part II is made up of recipes and menus.

Publisher: John Day