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ePub The classic Chinese cook book download

by Mai Leung

ePub The classic Chinese cook book download
Author:
Mai Leung
ISBN13:
978-0061281754
ISBN:
0061281751
Language:
Publisher:
Harper's Magazine Press; 1st edition (1976)
Category:
Subcategory:
Regional & International
ePub file:
1348 kb
Fb2 file:
1809 kb
Other formats:
docx txt lrf mobi
Rating:
4.3
Votes:
725

Mai Leung Thayer's original Classic Chinese Cookbook earned her a reputation as one of the most admired chefs .

Mai Leung Thayer's original Classic Chinese Cookbook earned her a reputation as one of the most admired chefs of Chinese cuisine in America. Mrs. Thayer, attentive to modern dietary concerns, adapts many recipes which previously called for flying in oil, to steaming techniques, substituting less meaty and fatty ingredients in sumptuous dishes which lose none of their flavor while gaining in healthfulness.

See if your friends have read any of Mai Leung's books. Mai Leung’s Followers. The New Classic Chinese Cookbook.

Louisa May Alcott Books. Food & Drink Cooking Chinese Paperback Cookbook Books. Karl May Paperback Books.

See a Problem? We’d love your help. Details (if other): Cancel. Thanks for telling us about the problem. The Classic Chinese Cook Book.

Red Books Cook Books Vintage Cookbooks Chinese Food Kitchen Sink Classic Image Cookery Books Family .

Red Books Cook Books Vintage Cookbooks Chinese Food Kitchen Sink Classic Image Cookery Books Family Recipes. The Classic Chinese Cookbook by Mai Leung 1976 // Chinese recipies // Red Book // vintage cookbook Book //. Audrey Yell.

The Classic Chinese Cook Book by Mai Leung Key To Cooking Irene Kuo Authentic VG.

FREE book – Classic Chinese Cooking. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York kitchen. When it comes to cooking, getting the best taste is always my priority, but I try to take a less labor-intensive approach. Originally from Beijing, now I live in the US and travel around the world.

Mai Leung Thayer's original Classic Chinese Cookbook earned her . .From the inspiration of a 5,000-year-old culture comes "The New Chinese Cookbook", a collection of more than 200 carefully detailed recipes which represent the best-loved dishes from Peking, Szechwan, Hunan, Canton, Fukien, and Kiangsu-all of which have been adapted for American kitchens and dietary concerns.

The Classic Chinese Cook Book Leung, Mai Paperback.

Posting to Russian Federation. The Classic Chinese Cook Book Leung, Mai Paperback. Chinese-Japanese Cook Book: Traditional Chinese and Japanese Recipes by Sara Bos. S$ 2. 2.

  • First, I am Chinese and was born and raised here in NYC so I have a lot of exposure to Chinese food. It's well written, easy to follow and the dishes she covers are not too exotic (which might discourage some people) but still traditional and popular among the Chinese culinary offerings. Another reason why I like this book so much is because it describes/explains the ingredients that you would not find in you typical American supermaket. This way when you go to an asian market, you won't be as intimidated.

  • I was impressed with the dimsum and street food book by mai leung and went to get this one as well. Recipes are very simple and very easy to follow specially for begginers. Some cantonese recipes in here which I am familiar with is not very accurate when it comes to flavor and taste. I still think this book is good for those who would love to try some basic chinese cooking.

  • Bought this for my Grandson, it's the best Chinese cook book ever.

  • I think that The Classic Chinese Cookbook is about as good as an Asian cookbook can get. The recipes are easy to follow and the results are excellent. I found the perfect Kung Pao recipe here, and that was just the beginning...I have cooked a lot of Asian dishes, used a lot of Asian cookbooks, but I think that this is the very best for Chinese cuisine.

  • Great recipes

  • Nobody does crisp lemon chicken like Mai Leung, and that's just the beginning of some of the best Chinese recipes I've ever cooked. Her Kung Pao is delicious, peking beef with scallions in garlic sauce - this book is worth whatever someone is asking for it! My poor Fifth Edition is starting to fall apart, but I'll never let it go. It's one of my two favorites, the other being "The Good Food of Szechwan" by Robert A. Delfs, and I return to them again and again.

    My only caveat is that, the ingredients must be authentic. I learned to cook Asian food with these two books, and began by shopping at Asian markets for everything but fresh produce. To this day I refuse to use those Americanized Chinese ingredients at the local supermarket unless I'm desperate. (For one thing, you won't find true chili paste with garlic in the average market). It's worth a special trip because it really does make a difference!