New Chinese vegetarian cooking / Kenneth Lo.

Format:

Book

Author/Creator:

Lo, Kenneth H. C., author.

Language:

English

Subjects (All):

Vegetarian cooking.

Cooking, Chinese.

Genre:

cookbooks.

Cookbooks.

Physical Description:

viii, 211 pages : illustrations ; 21 cm

illustration

Edition:

First American edition.

Place of Publication:

New York : Pantheon Books, ©1986.

Summary:

"What's new about 'New Chinese Vegetarian Cooking'? Not just 150 delectable new dishes, but a whole new way of cooking which is, in essence, the Chinese equivalent of cuisine naturelle and "spa food". Kenneth Lo, one of the world's foremost authorities on Chinese cooking, has an international reputation for his innovative approaches to traditional cuisine. In this new book, he brings his inventive chef's skills to bear on classic Chinese techniques and ingredients -- artfully combining grains, pastas, vegetables, fruits, and even flowers, which he then pickles, spices, stir-fries, steams, or "cross-cooks", an original way to blend flavors, textures, and colors. The recipes include such savory dishes as Sichuan hot-braised stir-fried eggplant, silver-thread steamed rolls, egg-flower and scallion soup with tofu, and braised noodles with snow peas and quail eggs. Lo's methods are clearly explained and down-to-earth, and the results are as elegant as they are delicious -- sure to tempt vegetarians and nonvegetarians, neophytes and gourmet cooks alike. It's a book perfectly suited to the decorative and adventuresome tastes of Americans today."-- taken from back cover.

Contents:

Soybeans

Eggs

Vegetables

Rice

Soups

Noodles

Steamed Buns, Dumplings, and Pancakes

Fruit, Nuts, and Flowers.

Notes:

Includes index.

ISBN:

0394750055

9780394750057

OCLC:

13945095