New Chinese Vegetarian Cooking

by Kenneth H.C. Lo

Presents recipes using classic Chinese techniques and ingredients, combining grains, pastas, vegetables, fruits, and flowers in an original blending of flavors, textures, and colors

Genres: Cookbooks, Cooking, Reference, Vegetarian

211 pages, Paperback

First published March 12, 1987

Reviews

[Jonathan Kandell · Rating 5 out of 5]

An old, unstylish cookbook by an ex tennis player come restaurateur. However, the recipes are winners. Authentic home style, not the typical stuff you find in restaurants. I find myself using his formulations of classic dishes like fff . I'm not a vegetarian, but I find myself using his recipes and substituting meat some of the time. An oddity: he doesn't use starch in his sauces.

[K.N. · Rating 2 out of 5]

This is a very sparse cookbook with basic components of Chinese cooking but without the meat. There's no "meal" recipes...it's almost completely "primary-ingredient, single-dish" recipes that would have to be thrown together to make a meal.