Food for the Emperor: Recipes of Imperial China with a Dictionary of Chinese Cuisine by John D. Keys

  • Dumplings of ham and shrimp in seasoned broth (Ching-tong har-kow) (page 3)

    from Food for the Emperor: Recipes of Imperial China with a Dictionary of Chinese Cuisine Food for the Emperor by John D. Keys

    • Categories: Soups; Chinese
    • Ingredients: shrimp; ham; egg whites; soya sauce; clear stock; cornstarch; sugar
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  • ISBN 10 0378011723
  • ISBN 13 9780378011723
  • Published Jan 01 1972
  • Format Paperback
  • Page Count 121
  • Language English
  • Countries United States
  • Publisher Ward Ritchie Press

Publishers Text

Some of the most interesting foods in the world come from China. For this unusual cookbook, Keys carefully selected and tested recipes, mostly Mandarin but some from other areas. These will appeal to the gourmet who appreciates haute cuisine, and the American cook will find that these exotic Oriental dishes are not complicated to prepare and cook. The author has also compiled and included a valuable Dictionary of Chinese Cuisine with descriptions of the diverse foods of China. Includes an Index.

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