The Chinese Menu Cookbook

by Joanne Hush, Peter Wong

Here is a Chinese cookbook that not only gives you an introductory course in the cuisine but also sensibly approaches the issue of coordinating dishes in a Chinese meal. It is a book based on menus: the first six, using Joanne Hush's distinctive step-by-step method (with advance preparation hints), teach you the basic cooking techniques, such as stir-frying, steaming, and deep-frying. You move from a simple meal for two to a banquet for eight. Twelve more menus--for two, four, or six people--and additional single recipes complete this marvelously practical guide to a great tradition of cooking. A section on ingredients--with the way to store them, what to substitute--makes the exotic elements of Chinese food totally accessible.

274 pages, Paperback

First published January 1, 1976