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Chinese Regional Cooking: New & Revised
Lucille Liang
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| #4095678 in Books | Sterling | 2002-10-01 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | .49 x6.38 x10.60l, | File type: PDF | 208 pages | ||5 of 5 people found the following review helpful.| My Very Favorite Chinese Cookbook - MUST HAVE THIS!!!|By kittypro|If you enjoy Chinese cooking and you don't have a copy of Lucille Liang's book, GET ONE! I do quite a lot of Asian cooking, and this is by far the best Chinese cookbook I have ever used. The first copy I had was from the original printing. I still have it, but wore it out. The binding fell apart from so much|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.
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 broa...
You can specify the type of files you want, for your device.Chinese Regional Cooking: New & Revised | Lucille Liang. I really enjoyed this book and have already told so many people about it!
