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Author Locricchio, Matthew.
Title The cooking of China / [by] Matthew Locricchio ; with photos by Jack McConnell.
Pub Info New York : Marshall Cavendish, 2012.
Edition 2nd ed.
Book Cover
 MADL North Muskegon Childrens NF   J 641.5 Locricchio 10/13    ON SHELF
Descript 96 p. : ill. (chiefly col.), col. map ; 27 cm.
Series Superchef.
Bibliog. Includes bibliographical references and index.
Contents Before you begin -- A word about safety -- Cooking terms -- The regions of China and how they taste -- The basics -- Homemade chicken stock -- Homemade vegetable stock -- Chinese white rice -- Soups and appetizers -- Velvet corn soup -- Hot and sour soup -- Egg flower soup -- Fried rice -- Cold sesame noodles -- Egg rolls -- Chilled cucumber and sesame salad -- Vegetable dishes -- Stir-fried green beans and green onions -- Sweet-and-sour-tofu stir-fry -- Main dishes -- Stir-fried orange chicken -- Ginger beef with green onions -- Stir-fried beef wraps with smoked tofu -- Stir-fried shrimp and red peppers -- Beggars chicken -- Lions head -- Desserts -- Almond cookies -- Moon cakes -- Helpful kitchen equipment and utensils -- Essential ingredients in the Chinese kitchen.
Summary "Introduces the different culinary regions of China and presents many kinds of recipes for traditional Chinese dishes"--Provided by publisher.
Subject Cooking, Chinese -- Juvenile literature.
Food -- China -- Juvenile literature.
Food habits -- China -- Juvenile literature.
Cooking -- Juvenile literature.
Add Author McConnell, Jack. Photographer.
ISBN 9781608705504
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