Publisher:San Francisco, CA : Chronicle Books, c2009.
Content descriptions
Bibliography, etc. Note:
Index included.
Formatted Contents Note:
The market as classroom. Creating a Chinese pantry ; A collection of basics ; Stir-frying ; Steaming ; Poaching in a wok ; Chinese cooking in a pot ; The barbecue ; Good soups ; Making sense of noodles -- The market becomes regional. More ingredients and the sand clay pot ; A new collection of basics ; A discussion of breads ; Cooking in the sand clay pot ; Rice without limits ; Chinese cooking, North to South -- The market particular. A final collection of basics ; Taming the wild exotics ; A taste of tea ; Vegetables as the way ; A second cooking tour, North to South ; A discussion of sweets ; Creating menus in the Chinese manner ; Serving wines, East and West, with Chinese foods.