The Food of China by Nina Simonds and Deh-Ta Hsiung

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Notes about this book

  • StevieHolland on March 23, 2014

    Possibly my favourite cookbook. I hadn't realised how authentic the recipes were until I started getting into chinese in a big way. Here's a link to a few of the things I've done from this great book.

Notes about Recipes in this book

  • Scallion pancakes

    • chefpatty on April 11, 2015

      scallionsall-purpose flouroilroasted sesame oil

  • Sichuan-style spicy eggplant

    • Ganga108 on March 04, 2021

      This is a delightful dish. Spicy, soy-saucey, and wonderful. We love steamed eggplant so it ticked all our boxes. Used Laoganma Chilli Black Bean Sauce which is a standard at our place.

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  • ISBN 10 155285227X
  • ISBN 13 9781552852279
  • Published Oct 01 2001
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

"The Food of China" takes you on a fascinating journey to the Far East. With color photos and gatefold spreads, this book is equal parts cookbook and travelogue.

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