PDF Ebook The Pleasures of Chinese Cooking, by Grace Zia Chu
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The Pleasures of Chinese Cooking, by Grace Zia Chu
PDF Ebook The Pleasures of Chinese Cooking, by Grace Zia Chu
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New York. 1962. Simon and Schuster. 24x16. 239p.
- Sales Rank: #811305 in Books
- Published on: 1962
- Number of items: 1
- Binding: Hardcover
- 239 pages
Most helpful customer reviews
1 of 1 people found the following review helpful.
An essential introduction to Chinese cooking
By MIT Engineer
This is a wonderful introduction to Chinese cooking.
Besides the recipes, Madam Chu explains the ingredients, utensils, and preparation (cutting) techniques. The Chinese are masters at cutting the ingredients into small pieces for rapid cooking - hence the evolution of the Wok and Chinese cleaver (slicing knife).
The recipes are mostly Cantonese, but there are also some Mandarin ones as well.
I personally took Chinese cooking lessons from Madam Chu (in her New York apartment) over fifty years ago!
Unlike many cookbooks, every recipe was fully tested prior to inclusion.
0 of 0 people found the following review helpful.
Five Stars
By Cheryl B.
clean, looks unused
0 of 0 people found the following review helpful.
Oldie but Goodie!
By NWHeaven
My paperback 1969 edition of this book is falling apart after 45 years of use! Not only are there the standbys of the best fried rice with ham and eggs, egg fu yung, chicken with nuts in hoisin sauce, but it also includes ones I still have not tried such as sharks fins with Chinese cabbage,sesame seed ping, and tea steeped eggs. Menus are included, along with drawings of methods of cutting, ingredients, and how to use chopsticks. A lot is packed into this little book; it is good for the beginner and the person advancing into less known dishes.
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