Seafood - Learn to Cook Chinese Dishes : Spiral-bound: 90 pages Product Dimensions: 8.5 x 7.6 x 0.5 inches You don't have to go to school to learn the art of Chinese cooking from a professional teacher if you just want to know how to cook for your own family or to entertain friends. In fact, almost without exception, Chinese women learn the skill by watching and working together with their mothers or grandmothers. By the time they have become wives or mothers themselves, the most diligent ones will try to improve their techniques by consulting cook books and exchanging experiences with their neighbors and friends. In this way they eventually become as skilled as the best chefs in the 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 cooking as their wives. This set of Learn to Cook Chinese Dishes has been compiled by master chefs. They have used simple explanations to introduce the ingredients, ways of cutting, and cooking procedures for each Chinese dish. Readers can follow the directions and before long they are sure to become skilled in the art of Chinese cooking. The total set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry meat, food carving techniques and family banquet dishes. This particular volume presents more than forty dishes all made of aquatic products. The major aquatic products in the book include fish, shrimp, crabs and shelled fish, and the first three categories include both freshwater ones and those from the sea.