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 Thinking Chinese Translation 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 All Under Heaven by Craig Claiborne, Virginia Lee
Cover of the book 中国語の語彙本5000語 by Craig Claiborne, Virginia Lee
Cover of the book Spoken English in Mandarin Vol 1 by Craig Claiborne, Virginia Lee
Cover of the book Chinesischer Roman und Theater by Craig Claiborne, Virginia Lee
Cover of the book Excel Chinese Cooking: Get into the Art of Chinese Cooking by Craig Claiborne, Virginia Lee
Cover of the book Stir-Fry: Easy, Quick & Delicious - Low-Fat, Low-Cal by Craig Claiborne, Virginia Lee
Cover of the book 郁达夫短篇小说集 by Craig Claiborne, Virginia Lee
Cover of the book Learn Mandarin with eChineseLearning's eBook by Craig Claiborne, Virginia Lee
Cover of the book Tuttle Concise Chinese Dictionary by Craig Claiborne, Virginia Lee
Cover of the book 101 Chinese Recipe by Craig Claiborne, Virginia Lee
Cover of the book 作文課十五講 by Craig Claiborne, Virginia Lee
Cover of the book Basic Chinese Flash Cards 2, with Stroke Order, Pinyin, and Word Compounds! (Traditional Characters) by Craig Claiborne, Virginia Lee
Cover of the book Amazing Chinese Stir-Fry Recipes: Give your family a healthy meal in minutes! 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