Chinese Cooking the American Way

by Catherine Liu

Table of Introduction - Ingredients - Pots, Pans, And Kitchen Tools - Fundamental Cooking Methods Used In This Book - Guide To Good Chinese Cooking - Stocks - How To Use The Recipes - Soups And Appetizers - Rice - Noodles - Pastry - Szechwan Food And Exotic Cooking - America's Favorite Chinese Dishes - Quick And Easy - Salads - Dim Sim, Dessert And Tea - Crockery Cooking And Stewing - Hot Cook-At-The-Table Dinner - Sauce - Meal Planning - Index By Types Of Dishes

Genres: Cookbooks

Paperback

Published January 1, 1983

About the author

Catherine Liu is the director of the University of California Irvine’s Humanities Center, a professor in Film and Media Studies, and the coeditor of The Dreams of Interpretation: A Century Down the Royal Road. She is the author of Oriental Girls Desire Romance (a novel), Copying Machines: Taking Notes for the Automaton, and American Idyll: Academic Antielitism as Cultural Critique.

Reviews

[Carol · Rating 5 out of 5]

Many years ago, my husband gave me 3 cookbooks. This is the one I use all the time.
The others were (1) a coffee table book, too pretty to use and (2) too ethnic - it called for ingredients that I couldn't find in the store.