Chinese Bible
Chinese Bible by Jacki Passmore, published by Penguin Books Australia in 2011, offers a comprehensive exploration of authentic Chinese cuisine. This edition, comprising 257 pages, presents over 150 recipes that highlight the diversity and simplicity of Chinese cooking. Readers will discover a variety of dishes, including succulent braises, spicy stir-fries, steaming soups, and delicate sweets, all designed to be quick and accessible.
In this book, Passmore emphasizes the ease of preparing traditional Chinese meals with ingredients readily available at supermarkets and Asian grocers. Recipes such as crispy skin chicken, melt-in-the-mouth twice-cooked pork, and traditional pot-sticker dumplings are featured, making it straightforward for home cooks to dive into the world of Chinese cooking. The focus on methods and garnishing enhances the presentation of each dish, inviting readers to enjoy the full experience of Chinese culinary traditions.
Official synopsis Publisher
Chinese cuisine as it was meant to beChinese cuisine is amazingly varied, and it’s so simple and quick to cook. Here you’ll find more than 150 authentic recipes for succulent braises, spicy stir-fries, steaming soups and noodles, and delicate sweets. Try the crispy skin chicken, melt-in-the-mouth twice-cooked pork or traditional pot-sticker dumplings. All the required ingredients are available at supermarkets, fresh food markets or Asian grocers, so it’s easy to find everything you need. Just get out your wok to begin!
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