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Abstract: Chinese cooking techniques, utensils, and recipes are described for homemakers in narrative and pictorial format. Discussion of equipment covers the use of the cleaver, the wok, and the bamboo steamer. Basic techniques described include a wide variety of cutting and cooking techniques, and preparation of specific ingredients. Specific directions and recipes are given for: chicken and other small poultry; duck; meats; fish and seafood; rice, doughs, and noodles; soups; and a special preparation of spun apples. An illustrated dictionary of numerous specific ingredients is provided. (wz).
Abstract: Chinese cooking techniques, utensils, and recipes are described for homemakers in narrative and pictorial format. Discussion of equipment covers the u
Chiang Yee’s Chinese Calligraphy: An Introduction to Its Aesthetic and Technique remains the classic introduction to Chinese calligraphy. In eleven richly ill
Beautifully illustrated by paintings from the National Palace Museum, this volume is the very first English guidebook written by a Chinese scholar, covering the
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