East, West, North, South--China has produced four great schools of cuisine over the centuries. From one who was brought up in China and has taught thousands of Americans, comes a unique array of recipes that cover all four major cultures. You'll find sections on Western (Szechuan, Hunan) and Eastern (Shanghai) styles of cooking, as well as Northern (Peking, Shantung) and Southern (Canton). Introductions to each region explain what makes each distinctive, from a broad historical and cultural perspective as well as the specific foods and preparation methods. Start with simple recipes for single dishes, then build up to the magnificent suggestions for elaborate multi-course meals. There's something for every taste, from hors d'oeuvres, soups, and dim sum, to fish and seafood, pork and beef, poultry and egg dishes, as well as vegetables and bean curd, rice, noodles, and dumplings--more than 100 recipes to choose from.
“The reader becomes Mrs. Liang’s devoted student the minute he picks up the book.”—Bon Appétit. From a chef who was brought up in China and has taught thousands of Americans comes a unique array of 100 recipes from every region. Introductions explain what makes each style distinctive, as well as specific foods and preparation methods. “The best Chinese food cookbook...everything works. And a bonus: an absolutely first-rate index.”—Booklist.
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