| #3781253 in Books | 1984 | Original language:English | Binding: Pamphlet | 22 pages||0 of 0 people found the following review helpful.| Joyce Chen is the best!!|By Zuzu's Petals|My copy came with my Peking Pan (flat bottom wok) and though I no longer have the pan, I have kept the booklet. What is really nice is that it tells you how to cook rice like Chinese restaurants do it and how to correctly fold wonton (by illustration).
There is not much in this booklet, but it is part of culinary history as C
Vintage, hard to find Joyce Chen booklet that accompanied her Peking Pan flat bottom woks. It has sections about cooking tools and traditional cooking tools, suggested menus for authentic Chinese meals, menu planning. Recipes: correct way to cook rice for Chinese meals, Fried Wonton, Wonton Filling, How to Fold Wonton, How to Cook Wonton, Mandarin Eggs, Broccoli in Oyster Sauce, Empress Chicken, Chungking Beef Shreds (Hot), Sweet and Sour Pork, Sweet and Sour Sauce, Wate...
You can specify the type of files you want, for your gadget.JOYCE CHEN'S CULINARY WORLD: Recipes, cooking techniques, menu planning, Chinese cooking tools | Joyce Chen.Not only was the story interesting, engaging and relatable, it also teaches lessons.
