The Chinese Cookbook

Nonfiction, Food & Drink, International, Asian, Chinese
Cover of the book The Chinese Cookbook by Craig Claiborne, Virginia Lee, Askmar Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Craig Claiborne, Virginia Lee ISBN: 9781935842231
Publisher: Askmar Publishing Publication: September 29, 2012
Imprint: Language: English
Author: Craig Claiborne, Virginia Lee
ISBN: 9781935842231
Publisher: Askmar Publishing
Publication: September 29, 2012
Imprint:
Language: English

First published in 1972, The Chinese Cookbook by Craig Clairborne and Virgina Lee remains one of the best Chinese cookbooks. For many Americans, The Chinese Cookbook opened the door to a world beyond chop suey and egg foo young.”

Virginia Lee had been cooking since age seven. She observed and experimented with Chinese recipes during her extensive travels over China with her family, and after her marriage to Kuang Chao Lee, manager of the Hong Kong and Shanghai Bank. Due to her husband’s position and interest in fine food, many of the finest chefs in China cooked in their kitchen, and furthered her education. After coming to the United States in 1967, she quickly developed the reputation as one of America’s foremost Chinese chefs.

Over a two year period, Virginia Lee worked with Craig Claiborne in his East Hampton’s home kitchen, to clearly and explicitly explain how 250 well know Chinese dishes could be prepared by most American cooks without undue work.

The book is both thorough and easy to understand, written clearly and explicitly to educate even the novice cook. Recipes are categorized by their main ingredient (pork, chicken, beef, seafood, et cetera) with a chapter on desserts.

It provides considerable practical advice about kitchen equipment, methods, and proper cooking techniques, such as the proper ways to carve and present meat. It concludes with a detailed list and description of Chinese ingredients.First published in 1972, The Chinese Cookbook by Craig Clairborne and Virgina Lee remains one of the best Chinese cookbooks. For many Americans, The Chinese Cookbook opened the door to a world beyond chop suey and egg foo young.”

Virginia Lee had been cooking since age seven. She observed and experimented with Chinese recipes during her extensive travels over China with her family, and after her marriage to Kuang Chao Lee, manager of the Hong Kong and Shanghai Bank. Due to her husband’s position and interest in fine food, many of the finest chefs in China cooked in their kitchen, and furthered her education. After coming to the United States in 1967, she quickly developed the reputation as one of America’s foremost Chinese chefs.

Over a two year period, Virginia Lee worked with Craig Claiborne in his East Hampton’s home kitchen, to clearly and explicitly explain how 250 well know Chinese dishes could be prepared by most American cooks without undue work.

The book is both thorough and easy to understand, written clearly and explicitly to educate even the novice cook. Recipes are categorized by their main ingredient (pork, chicken, beef, seafood, et cetera) with a chapter on desserts.

It provides considerable practical advice about kitchen equipment, methods, and proper cooking techniques, such as the proper ways to carve and present meat. It concludes with a detailed list and description of Chinese ingredients.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

First published in 1972, The Chinese Cookbook by Craig Clairborne and Virgina Lee remains one of the best Chinese cookbooks. For many Americans, The Chinese Cookbook opened the door to a world beyond chop suey and egg foo young.”

Virginia Lee had been cooking since age seven. She observed and experimented with Chinese recipes during her extensive travels over China with her family, and after her marriage to Kuang Chao Lee, manager of the Hong Kong and Shanghai Bank. Due to her husband’s position and interest in fine food, many of the finest chefs in China cooked in their kitchen, and furthered her education. After coming to the United States in 1967, she quickly developed the reputation as one of America’s foremost Chinese chefs.

Over a two year period, Virginia Lee worked with Craig Claiborne in his East Hampton’s home kitchen, to clearly and explicitly explain how 250 well know Chinese dishes could be prepared by most American cooks without undue work.

The book is both thorough and easy to understand, written clearly and explicitly to educate even the novice cook. Recipes are categorized by their main ingredient (pork, chicken, beef, seafood, et cetera) with a chapter on desserts.

It provides considerable practical advice about kitchen equipment, methods, and proper cooking techniques, such as the proper ways to carve and present meat. It concludes with a detailed list and description of Chinese ingredients.First published in 1972, The Chinese Cookbook by Craig Clairborne and Virgina Lee remains one of the best Chinese cookbooks. For many Americans, The Chinese Cookbook opened the door to a world beyond chop suey and egg foo young.”

Virginia Lee had been cooking since age seven. She observed and experimented with Chinese recipes during her extensive travels over China with her family, and after her marriage to Kuang Chao Lee, manager of the Hong Kong and Shanghai Bank. Due to her husband’s position and interest in fine food, many of the finest chefs in China cooked in their kitchen, and furthered her education. After coming to the United States in 1967, she quickly developed the reputation as one of America’s foremost Chinese chefs.

Over a two year period, Virginia Lee worked with Craig Claiborne in his East Hampton’s home kitchen, to clearly and explicitly explain how 250 well know Chinese dishes could be prepared by most American cooks without undue work.

The book is both thorough and easy to understand, written clearly and explicitly to educate even the novice cook. Recipes are categorized by their main ingredient (pork, chicken, beef, seafood, et cetera) with a chapter on desserts.

It provides considerable practical advice about kitchen equipment, methods, and proper cooking techniques, such as the proper ways to carve and present meat. It concludes with a detailed list and description of Chinese ingredients.

More books from Chinese

Cover of the book Geschichte Chinas by Craig Claiborne, Virginia Lee
Cover of the book The Colourful Biography of Chinese Characters, Volume 4 by Craig Claiborne, Virginia Lee
Cover of the book Sun Yat-Sen und sein politisches Denken in Bezug auf den Panasianismus in Ostasien by Craig Claiborne, Virginia Lee
Cover of the book Chinas Flüsse: Der Changjiang und das Sanxia-Staudammprojekt by Craig Claiborne, Virginia Lee
Cover of the book Chinese by Craig Claiborne, Virginia Lee
Cover of the book Thinking Chinese Translation by Craig Claiborne, Virginia Lee
Cover of the book コンパクト 日中韓 ミニ辞典 (Compact Japanese-Chinese-Korean Dictionary) by Craig Claiborne, Virginia Lee
Cover of the book Instant! Cantonese by Craig Claiborne, Virginia Lee
Cover of the book Chinese in a Flash Volume 4 by Craig Claiborne, Virginia Lee
Cover of the book Great Expectations: Part 1 by Craig Claiborne, Virginia Lee
Cover of the book Chinese Cuisine: Rohana Choo's Kitchen by Craig Claiborne, Virginia Lee
Cover of the book Konsequenzen und Implikationen der Wahl Ma Yingjius auf die Beziehungen zwischen beiden Seiten der Taiwanstraße by Craig Claiborne, Virginia Lee
Cover of the book 曠世奇源《二》 by Craig Claiborne, Virginia Lee
Cover of the book 兇猛無匹的恐龍 by Craig Claiborne, Virginia Lee
Cover of the book Intermediate Mandarin Chinese Speaking & Listening Practice by Craig Claiborne, Virginia Lee
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy