• Complain

Lauret Parkinson - The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East

Here you can read online Lauret Parkinson - The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: Avon, year: 2008, publisher: Adams Media, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Lauret Parkinson The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East
  • Book:
    The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East
  • Author:
  • Publisher:
    Adams Media
  • Genre:
  • Year:
    2008
  • City:
    Avon
  • Rating:
    4 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 80
    • 1
    • 2
    • 3
    • 4
    • 5

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, offers a diverse set of recipes perfect for both vegetarians and meat-eaters.;Cover; Book Title; Copyright; Contents; Dedication; Introduction; Chapter 1: Lets Get Started; Chapter 2: Common Dipping Sauces; Chapter 3: Asian Appetizers and Dim Sum; Chapter 4: Soups and Salads; Chapter 5: Rice and Noodles; Chapter 6: Beef Dishes; Chapter 7: Pork Entres; Chapter 8: Chicken and Other Poultry; Chapter 9: Tofu and Eggs; Chapter 10: Fish and Other Seafood; Chapter 11: Chinese Vegetables; Chapter 12: Desserts and Snacks; Appendix A: Putting It All Together; Appendix B: Glossary of Asian Ingredients; Index.

Lauret Parkinson: author's other books


Who wrote The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East? Find out the surname, the name of the author of the book and a list of all author's works by series.

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make

The Everything Chinese Cookbook From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East - image 1

THE EVERYTHING CHINESE COOKBOOK

From Wonton Soup to Sweet and Sour Chicken 300 succulent recipes from the Far East

Rhonda Lauret Parkinson

The Everything Chinese Cookbook From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East - image 2

Copyright 2003, F+W Publications, Inc.

All rights reserved. This Book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.

An Everything Series Book.

Everything and everything.com are registered trademarks of F+W Publications, Inc.

Published by Adams Media, an F+W Publications Company 57 Littlefield Street, Avon, MA 02322 U.S.A. www.adamsmedia.com

ISBN 13: 978-1-58062-954-6 (paperback)

ISBN 13: 978-1-60550-525-1 (EPUB)

ISBN 10: 1-58062-954-7

Printed in the United States of America.

J I H G F

Library of Congress Cataloging-in-Publication Data

Lauret Parkinson, Rhonda.

The everything Chinese cookBook / Rhonda Lauret Parkinson.

p. cm.

(An everything series Book)

ISBN 1-58062-954-7

ISBN 13: 978-1-60550-525-1 (EPUB)

1. Cookery, Chinese. I. Title. II. Series: Everything series

TX724.5.C5L3767 2003

641.5951 dc21

2003004469

This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.

From a Declaration of Principle jointly adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this Book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters.

This Book is available at quantity discounts for bulk purchases. For information, call 1-800-289-0963.

The The Everything Chinese Cookbook From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East - image 3 Series

Editorial
Publishing DirectorGary M. Krebs
Managing EditorKate McBride
Copy ChiefLaura MacLaughlin
Acquisitions EditorBethany Brown
Development EditorJulie Gutin
Production EditorKhrysti Nazzaro
Production
Production DirectorSusan Beale
Production ManagerMichelle Roy Kelly
Series DesignersDaria Perreault Colleen Cunningham
Cover DesignPaul Beatrice Frank Rivera
Layout and GraphicsColleen Cunningham Rachael Eiben Michelle Roy Kelly Daria Perreault Erin Ring
Series Cover ArtistBarry Littmann

Visit the entire Everything Series at everything.com

The The Everything Chinese Cookbook From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East - image 4 Chinese Cookbook

Dear Reader,

My introduction to Chinese food came in the 1960s a time when chop suey and egg rolls were considered exotic. But there was something about Chinese food that transcended the overly sweet sauces found at the town's only Chinese restaurant.

My love affair with Chinese cooking really took off when I had the good fortune to work with a group of women who recently emigrated from Hong Kong. On weekends we toured Asian markets together, and they introduced me to the delights of a dim sum brunch. During this time I became intrigued both with Chinese food and its symbolic importance in Chinese culture.

Today, Chinese cooking has never been more popular. A search local supermarket, often takes you no farther than the for ingredients are readily available, and vegetables paste and hoisin sauce cabbage in where home-cooked chili as amaranth share space with the exotic names such with practice, it's easy to prepare section. With a little healthful. I enjoyed putting the produce and Chinese dishes that are tasty my wok to use preparing the recipes for this Book. I hope they provide you with a helpful introduction to the fascinating world of Chinese cuisine.

Contents - photo 5

Contents
Dedication

To my parents: a great cook and a great writer.

Introduction

Picture 6 WHAT MAKES CHINESE CUISINE SO APPEALING? Restaurant classics such as Mu Shu Pork and Kung Pao Chicken captivate our senses. Even an order of the ubiquitous Chicken Balls with Sweet-and Sour Sauce from the local Chinese takeout has its own special appeal.

What is it that makes Chinese food so special? It's not the exotic vegetables and seasonings a skilled chef can prepare a meal that epitomizes the best of Chinese cooking using only native ingredients. It's not the equipment, either. Many tasty stir-fries have been born in a frying pan instead of a wok.

The true secret to Chinese cuisine lies in a harmonious blending of flavors, textures, and colors. Take Basic Sweet-and-Sour Pork (page 139), for example. The sweet and sour flavors balance each other nicely, and the reddish sauce provides a nice contrast to the pineapple and green bell peppers.

This characteristic isn't limited to entres, either. The same satisfying balance can be found in many Chinese dishes, such as Wonton Soup (page 54), where pork-filled wonton wrappers are swimming in a rich broth.

So, why aren't more people stir-frying noodles and boiling dumplings? A common misconception is that it takes a skilled chef working with state-of-the-art equipment to prepare good Chinese food. Fortunately, that's not true. Stir-frying, steaming, and deep-frying the three primary Chinese cooking techniques are all easily mastered with practice.

Another common complaint is that the recipes are too complex, taking too long to make. The sight of a lengthy ingredient list can be a little daunting. But on closer inspection you'll find that many of the ingredients go into preparing a marinade or sauce. Subtract those, and the basic recipe is frequently quite simple.

As for time involved, most of the work lies in preparation. Time spent actually cooking can be mere minutes, especially if you're stir-frying. And once you've cooked a few dishes you'll find yourself falling into a routine cutting vegetables while the meat is marinating, preparing a sauce while waiting for the oil to reach the required temperature for deep-frying. Other handy time-savers include washing vegetables in the morning giving them all day to dry and marinating meat ahead of time and refrigerating it until you're ready to cook.

What are the pluses of cooking Chinese food at home? Besides the obvious advantage to your wallet, it's often healthier than restaurant fare, since you control the fat and calorie count. You can let your own creativity come into play, adjusting a recipe to add favorite foods or seasonal local ingredients. Cooking Chinese food at home also allows you to modify a recipe to suit your family's tastes; substituting parsley for cilantro, for example.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East»

Look at similar books to The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East»

Discussion, reviews of the book The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.