Chinese Cuisine: Wei-Chuan Cooking Book by Huang Su Huei and Nina Simonds

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Notes about this book

  • ethedens on October 24, 2024

    Spicy stir-fried prawns: Alex was in charge here so I can promise it was not like the original recipe. But whatever he made was very good, at least a 4/5 and maybe even a 4.5/5

  • ethedens on October 10, 2024

    Spicy chestnut chicken: very easy, chicken was a bit too salty. Was 3.5/5 as written but would be more like 4/5 with less salt

  • ethedens on October 08, 2024

    Mapo tofu: so good. So easy. Cut back on the salt which was the right choice. 4/5

  • Rinshin on July 27, 2021

    My first foray into Chinese cooking by Taiwan’s Wei-chuan cooking school.

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  • ISBN 10 0941676021
  • ISBN 13 9780941676021
  • Published Jan 01 1976
  • Format Hardcover
  • Page Count 205
  • Language English
  • Edition 0
  • Countries China
  • Publisher Wei-Chuan Publishing

Publishers Text

About this edition ISBN:9780941676083, 0941676080 Page count:205 Published:1983 Format:Paperback Publisher:Wei-Chuan Publishing Language:English Author:Shuhui Huang The very first of Culinary Master Su-Huei Huang's cookbook successes, this collection boasts a wide range of popular Chinese dishes. Individual sections provide clear guidance for utensils, cooking method, seasonings, vegetables and special ingredients used in Chinese cooking. Many people are still discovering the wonders of Chinese cooking through this book and use it as a reference source. For many years in Taiwan, homemakers have come to look upon it as the cookbook every home should have. This is a definite "must have" for those wishing to indulge in truly authentic Chinese cuisine.

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