The Fine Art Of Chinese Cooking By Dr. Lee Su Jan and May Lee (Hardcover)

Description: Over 200 recipes and easy to use menus. In Part I, the reader studies the history and philosophy of the Chinese culinary art. In Part II, the reader studies the practical science of Chinese cooking. Part III is devoted to recipes. Dr. Lee realized that the average cook in John F. Kennedy's America could not find authentic Chinese ingredients. So, instead of emphasizing recipes that his readers could not hope to fix at home, Dr. Lee focused on teaching them Chinese cooking techniques. The book does have some authentic recipes, but the most important part of the book is that Dr. Lee teaches you how to handle food in the Chinese way. He also has some very good information about handling vegetables offered in his appendix, including charts of how to prepare (and store) vegetables. Today, most of us have access to a far wider range of Chinese ingredients than Dr. Lee ever dreamed we would. For example, he assumed that his readers would never get hold of any actual Chinese cooking wine, so he told them to use dry sherry. The ultimate truth about Dr. Lee is that he was a popularizer. He gave the housewives of his day a chance to learn Chinese cuisine--along with the skill to create their own recipes.

Price: 3.5 USD

Location: Port Charlotte, Florida

End Time: 2024-12-01T17:03:44.000Z

Shipping Cost: 5.63 USD