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The Key to Chinese Cooking
says
Discover the fundamental techniques and methods of Chinese cooking. This welcoming novice’s guide teaches the four major methods of Chinese cuisine through easy-to-follow beginner’s recipes and offers over 300 authentic Chinese dishes for foreign cooks to try. Enjoy fresh, delicious Chinese meals right at home!
from the publisher
Analyses of and explicit instruction in the fundamental techniques of Chinese cooking are followed by more than three hundred recipes for simple and exotic, traditional and original main and side dishes
Most popular
- Original Publisher
- Knopf
- Date of publication
- 1977
- ISBN
- 0394496388
Recommended by
Carolyn Phillips
Food writer
As the proprietor of New York’s famed restaurants Lichee Tree and Gingko Tree, it should come as no surprise that her magnum opus, The Key to Chinese Cooking (1977), was shepherded by renowned editor Judith Jones into an encyclopedic look at China’s culinary legacy. Fifty years later, this book still is such a standard English-language bible on classic Chinese cooking that it remains one of my favorites.
Ken Hom
Chef
This is probably the best cookbook ever that really explains the essence and soul of Chinese food and cooking. It is written on a level that I aspire to when I write cookery books.
Brandon Jew
Chef/owner, Mister Jiu; San Francisco, CA
Jonathan White
China-based food writer
Anne Mendelson
Author and editor
awards
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