Reviews
From Booklist
, October 1, 1993
The mounds of vegetables and meats that need to be
chopped, sliced, and minced before preparing a Chinese meal can dissuade almost
anyone with little kitchen time from fashioning an Asian feast. Simonds to the
rescue! Her streamlined yet authentic Chinese gastronomy depends on the food
processor, pared-down lists of ingredients, and slight variations on traditional
techniques such as stir-frying and steaming. Each of her more than 200 recipes
borrows and mixes some new and some old tastes. Asparagus, a relative newcomer
to mainland China, appears as a finger food (lemon asparagus), a soup (summer
asparagus soup with crabmeat), and as an entr{‚}ee (stir-fried asparagus with
crabmeat), among others. Simonds is meticulous about documenting her sources of
inspiration and just as careful in using only the best and freshest of
ingredients. One wishes, though, that she would have included approximate
preparation and cooking times for in-a-rush chefs. Barbara Jacobs
Copyright© 1993, American Library Association. All rights
reserved
Synopsis
An authority on
Chinese cuisine presents a cookbook for those without the time or paraphernalia
for traditional preparation, offering more than two hundred recipes that are
fast and fresh, using easily obtained ingredients. 25,000 first printing.
$35,000 ad/promo.
Synopsis
Chinese scholar and
cookbook author Simonds offers recipes for all those dishes adored in
restaurants--fresher, easier, and better than ever before. More than 200 recipes
are presented for Chinese barbeque, noodle and rice treats, main-dish salads,
finger foods, and sweets.
Buy this book. |
