Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads
Florence Lin
An experienced teacher
of Chinese cooking and a well-established author in the field (Chinese
Regional Cookbook, etc.), Lin contrives here a novel departure from
conventionally organized cookbooks.
She divides the contents into three
kinds of doughs: wheat-flour, rice-flour and those made from beans and
other starches, and provides numerous recipes for noodles, dumplings and
breads in each category.
Much of the volume, however, is given over to
fillings and accompanying dishes soups, salads, sauces and a wide variety
of casserole combinations.
This excellent guide is a large, generously
packed volume, less specialized than the title implies and full of
cook-ahead and other time-saving hints. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc.
of Chinese cooking and a well-established author in the field (Chinese
Regional Cookbook, etc.), Lin contrives here a novel departure from
conventionally organized cookbooks.
She divides the contents into three
kinds of doughs: wheat-flour, rice-flour and those made from beans and
other starches, and provides numerous recipes for noodles, dumplings and
breads in each category.
Much of the volume, however, is given over to
fillings and accompanying dishes soups, salads, sauces and a wide variety
of casserole combinations.
This excellent guide is a large, generously
packed volume, less specialized than the title implies and full of
cook-ahead and other time-saving hints. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc.
Categories:
Year:
1986
Edition:
1st
Publisher:
William Morrow
Language:
english
Pages:
345
ISBN 10:
0688037968
ISBN 13:
9780688037963
File:
PDF, 41.86 MB
IPFS:
,
english, 1986
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