| "An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every level" Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into concise and easy-to-follow directions that will enable any cook to produce dishes that please the eye, delight the palate, and suit the budget. With verve and wit, Miller tells you how to prepare everything from egg drop soup and drunken pork to sizzling rice and delicate wontons. There are 150 recipes for chicken alone, plus dozens of variations on pork dishes, vegetables, and noodles, as well as other Chinese favorites. Using Miller's recipes, ordinary meat and seafood become delicacies, while vegetables retain their color and texture. And Miller's delicious recipes are splendidly high in nutrients and low in calories. "The Thousand Recipe Chinese Cookbook" contains everything the cook needs to know about Chinese cooking, including how to: Use special Chinese cooking techniques such as steaming and stir-frying Create unique seasonings and sauces Substitute hard-to-find ingredients with those available in any supermarket Plan menus suited to every time constraint, budget, and occasion "The" classic Chinese cookbook, this is the only book you'll ever need to master one of the world's greatest and most versatile cuisines.
Annotation:
Gloria Bley Miller does indeed include the 1000 recipes promised, but this amazing cookbook includes much more. Beginning with background, Miller writes extensively about Chinese attitudes toward food and cooking, about the evolution of the Chinese diet over the centuries, and about the regional variations that make the cuisine so rich and diverse. The recipes that follow are organized by category (from soups to sweets), and, at the end, Miller gives advice on setting the table, serving, chopsticks, wines, Chinese teas, substitutions for hard-to-find ingredients, and much more. First published in the 1960s, this huge and comprehensive guide to Chinese cooking is a classic--a valuable resource for both experienced cooks and novices that makes fascinating reading either in or out of the kitchen.
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