Classic Chinese Cuisine, Revised and Updated Edition by Nina Simonds

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  • Shrimp ball soup (Xia wan tang)

    • lorloff on February 02, 2019

      Excellent. Added 1 teaspoon chili garlic sauce recommended in a recipe by Barbara Kafka in soup of life. I used Mother’s Korea’s chile garlic sauce. Added carrots cut with peeler and small head of bok Choi. I added the stems of the bok Choi after adding the shrimp balls and added the carrots and bok Choi leaves at the end along with some additional scallions at the end.

  • Red-cooked squab (Hong shao ge zi)

    • dtremit on July 11, 2015

      Three cornish game hens may be substituted for the six squab.

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  • ISBN 10 1881527328
  • ISBN 13 9781881527329
  • Linked ISBNs
  • Published Sep 01 1994
  • Format Paperback
  • Page Count 399
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher Houghton Mifflin Inc.

Publishers Text

This book shows anyone with even modest cooking abilities how to turn out Chinese meals - from the everyday to the exotic - that will make people rave. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire:


Crispy-Skin Duck, Stir-Fried Noodles with Chicken & Leeks, Four-Flavor Dumplings, Lemon Chicken Wings, Spicy Shrimp with Hot Chili Peppers, Five-Treasure Seafood Fire Pot, Pan-Fried Noodles with Beef & Broccoli, Assorted Vegetables Over Sizzling Rice, Flash-Cooked Crab with Ginger & Scallions and many more.



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