Simonds, Nina. Classic Chinese cuisine.Houghton Mifflin. 399p. illus. index. c1994. 0-618-37965-7 $21.00. JSA JSA - Japanese Standards Association. Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking. More than 225 detailed recipes provide information about basic techniques, ingredients, and cooking utensils. Simmonds does not always use traditional methods or ingredients in her recipes. She also suggests substitutions for the reader who does not have access to an Asian market. Some of the recipes are: Scallion scallion: see onion. Cakes. Barbecued Pork with Rice Noodles, Curry Turnovers. Steamed Shrimp Rolls, Tangerine-Peel Chicken, Crab in Sweet & Sour Sauce, Home Style Spareribs spare·ribs pl.n. Pork ribs with most of the meat trimmed off. [Alteration of obsolete ribspare, from Low German ribbesper, pickled pork ribs roasted on a spit . Cinnamon-Flavored Beef. Stir-Fried Broccoli in Oyster Sauce. and Crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce & Corn Soup. Shirley Reis, IMC Dir., Lake Shore M.S., Mequon, WI |
|
||||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion