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Poultry & Eggs - Learn to Cook Chinese Dishes - (WQ01)

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Poultry & Eggs - Learn to Cook Chinese Dishes : Spiral-bound: 90 pages Product Dimensions: 8.5 x 7.6 x 0.6 inches You don't have to take lessons from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent among them will try to improve their techniques by consulting cook books and exchanging experiences with their neighbors. In this way they eventually become as skilled as the best chefs in established restaurants., It should be noted, of course, that most of the well-known chefs in famous restaurants are men because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers who follow the directions will before long become skilled in the art of Chinese cooking. The entire set consists of nine volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, and recipes for family feasts. This particular volume presents forty different foods prepared with bean curd. China is the home country of soy beans and the Chinese people began to process beans for food in the form of various types of bean curd 3, 000 years ago. This has been a great contribution to the food industry of the world. Today, bean curd and other bean products remain a popular type of food in China and provide ingredients for a wide range of dishes.