Discover the comfort of Chinese soul food with this cookbook of 80 easy-to-make recipes. From stir-fries to soups, find classics like red-braised pork belly, garlic eggplant, and potstickers. Get helpful tips on using a wok and cooking rice, and a basic Chinese pantry list with substitutions. Minimize the fear factor of unfamiliar ingredients and techniques to cook satisfying Chinese meals in any kitchen.
Award-winning food journalist, Hsiao-Ching Chou, is a James Beard Foundation cookbook committee member and Les Dames d'Escoffier. She's been featured on national shows and teaches everyday Chinese home cooking at the Hot Stove Society. Chou lives in Seattle with her family.
- Trade paperback
- 256 pages
- 8 x 9 x 0.5 inches
