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    Books: Cooking by Cuisine -> Cooking Chinese

    China Express

    by:
    Simonds, Nina




    Publisher:
    William Morrow and Co
    Published: September 1, 1993
    ISBN: 0688114784
    Format:Hardcover
    Pages:416


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    Book Description
    From Publishers Weekly
    Simonds ( Chinese Seasons ) just might put Chinese takeout out of business. Her goal, she tells us, was to create recipes that would make Chinese cooking practical for the average cook, who is short on time. And so she's streamlined the time-consuming preparation and shopping usually involved in Chinese cooking, while retaining the flavorings and healthy aspects of traditional Chinese dishes. She has succeeded in creating a cookbook that is--as she puts it--"user-friendly for a non-Chinese audience." Chinese recipes traditionally don't require much cooking time, but the slicing, dicing and measuring involved can be arduous. Simonds has reduced these steps, and uses traditional cooking methods of stir-frying and steaming to impart flavor and texture. The ingredients for the recipes can be found in any well-stocked supermarket. While you won't find any exotic recipes like birds' nest soup, you will find grilled rainbow peppers in garlic dressing, braised stuffed game hens and steamed lemon cake. Readers will probably want to invest in a wok, though Simonds says a skillet can be substituted. A glossary of basic ingredients and advice on cooking techniques is included. Those new to Chinese cooking may want to go slow, particularly if they're unused to dealing with a wok or steamer, but more experienced cooks should have few problems with any of these dishes.
    Copyright 1993 Reed Business Information, Inc.

    From Library Journal
    With her son's birth, Simonds, author of China's Food (HarperCollins, 1991), no longer had the time to prepare her adored traditional Chinese favorites. Her answer? Faster, fresher, lighter, and easier Chinese cooking, which became the basis of this book. Her authentic-but-streamlined recipes cover a full range of Chinese fare and will inspire any cook who has been daunted by the lengthy preparation times usually required when cooking Chinese. Some ingredients lists appear long at first glance but actually just require very simple combining of measured ingredients. Be aware that not every recipe is quick to prepare; some are just quick er than the laborious originals. Simonds provides many do-ahead tips along with freezing and reheating instructions, and her suggested substitutions make the recipes very versatile. Highly recommended.
    - Paige LaCava, New York
    Copyright 1993 Reed Business Information, Inc.


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