Lo, a seasoned and talented teacher, dispels the belief that cooking Chinese food need be daunting. “There really is no mystery; there is only learning,” she assures. Ingredients, tools, and techniques are covered in detail, illustrated with beautiful line drawings. Among many others, recipes include Turnip Cake and Spare Ribs in Black Bean Sauce, both of which she remembers from her Cantonese childhood.
from the publisher
Provides recipes for Chinese dishes traditionally served with tea and offers tips on what implements, ingredients, and cooking techniques to use