Product Description

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, and 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.

Product Details

• Amazon Sales Rank: #1354240 in Books
• Published on: 2003-07-07
• Original language: English
• Number of items: 1
• Binding: Paperback
• 208 pages

About the Author
Born in Szechuan, Lucille Liang grew up in Shanghai, Canton, Hong Kong, and Taiwan. After having received her B.A. in English from National Taiwan University, she and her husband immigrated to America.

Customer Reviews

Mouth Watering
I was unsure about buying this book as there were no reviews for this at all. I'm glad I took the gamble as the book has some of the tatiest chinese recipies that I have tasted. There is a clear explanation of all the different regional styles and cooking methods that are employed. It also stresses the point of using chinese ingredients as opposed to british alternatives(this does make a difference!). I would thoroughly recommend this book to anyone who wants to make very tasty and authentic Chinese food.