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  Home > Book Shop > Cook Books >

  Chinese Regional Cooking by Kenneth Lo Vintage 1979 Cookbook
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Our Price: $8.65

Condition: See product description
Make/Author/Artist: Kenneth Lo
Edition/ Material: 1979
Details: Soft Cover

Quantity in Stock:1

Product Code: CKBKCHIN

Description
 
For the American cook intrigued by the range and variety of Chinese cuisine, here are nearly 300 delicious and easy to follow recipes fro the four major culinary regions of China:
  • Peking and North China, where lamb, prawns, marinated meats, garlic and soy pastes are used abundantly;
  • Canton and South China, whose savory cuisine is strong in seafood flavors and ginger;
  • Shanghai and East China, where the emphasis is on freshwater products - shrimp, crab, duck, and plants growing in and beside the water;
  • Szechuan and West China, whose cuisine is hot and highly spiced.
Veteran cookbook author Kenneth Lo explains the special cooking methods and characteristic ingredients of each region so that beginners may learn the fundamentals of Chinese cooking and more experienced cooks may expand their repertoires.

CONDITION: Soft Cover, USED with light to moderate wear, mainly to cover, clean. 278 pages including index, 1979

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