Chinese Food
Chinese Food by Kenneth H. C. Lo, published by Penguin in 1972, offers a comprehensive exploration of Chinese cuisine, which has gained significant popularity in the West. This revised and updated edition spans 270 pages and is presented in English. The book provides insights into the preparation and enjoyment of Chinese meals, detailing the two primary types of dining experiences: the banquet and the ordinary main meal, along with traditional Chinese breakfasts and tea-house snacks.
Readers will find a thorough guide to various cooking methods and dish preparation, emphasizing the importance of harmonious combinations that contribute to a satisfying dining experience. Kenneth Lo’s approach highlights the cultural significance of food in Chinese society, making it a valuable resource for those interested in cooking and entertaining in the Chinese tradition. This edition serves as a practical reference for anyone looking to deepen their understanding of regional and ethnic cooking, particularly within the realm of Chinese culinary practices.
Official synopsis Publisher
Chinese cuisine is becoming increasingly popular in the West and in this classic and inspiring book, now revised and updated, Kenneth Lo demonstrates how to cook, eat and entertain the Chinese way. He describes the two main types of Chinese meal, the banquet and the ordinary main meal, as well as the Chinese breakfast and tea or tea-house snacks which are eaten either for tea or for a light lunch. In his own inimitable style he guides us through the various methods of preparing food, cooking dishes and choosing delicious combinations to induce a feeling of well-being and satisfaction, which is such an essential part of a good Chinese meal.
Author
Publisher
Topics
FAQ
What is “Chinese Food” about?
Who is the author of “Chinese Food”?
When was “Chinese Food” published?
What is the ISBN for “Chinese Food”?
What are the book details (language, pages, edition)?
