Classic Chinese Cuisine
Classic Chinese Cuisine by Nina Simonds, published by Houghton Mifflin in February 1999, is a revised and updated edition that spans 399 pages. This comprehensive guide offers a wealth of knowledge for those looking to explore the art of Chinese cooking, featuring over 225 recipes that range from everyday meals to more exotic dishes. Simonds provides step-by-step illustrations, making it easier for readers to master the techniques and flavors that define Chinese cuisine.
In this edition, readers will find a focus on accessibility, as Simonds emphasizes approachable and delicious dishes from the Chinese repertoire. The book covers various aspects of cooking, including regional and ethnic influences, ensuring a well-rounded understanding of the culinary traditions. With its detailed instructions and rich variety, Classic Chinese Cuisine serves as a valuable resource for both novice and experienced cooks interested in enhancing their skills in Chinese cooking.
Official synopsis Publisher
The book that taught a generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out Chinese meals – from the everyday to the exotic – that will earn raves. She has an unerring eye for the most approachable and delicious dishes in the Chinese repertoir: more than 225 recipes, with step-by-step illustrations. Nina Simonds has been widely praised for her ability to make Chinese cooking accessible to American cooks. She is also the author of CHINA SEASONS and CHINA EXPRESS.
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