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The Chinese Cookbook by Craig Claiborne and Virginia Lee

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Notes about this book

  • chawkins on June 13, 2013

    Notable recipes per 101 Classic Cookbooks: abalone with oyster sauce, the best fried rice, Cantonese roast pork, cold noodles with spicy sauce, hot and sour soup, kung pao chicken, shrimp toast with sesame topping, stir fry crabmeat, sweet and sour pork.

Notes about Recipes in this book

  • Poached chicken with ginger and scallion sauce

    • PinchOfSalt on July 14, 2014

      The recipe can be found here http://books.google.com/books?id=eiw-EnIm0g4C&pg=PT54&source=gbs_toc_r&cad=4#v=onepage&q&f=false

  • Cold noodles with spicy sauce

    • PinchOfSalt on July 22, 2013

      Substituted Chenkiang vinegar for the red wine vinegar that the recipe lists. Used pre-cooked Chinese egg noodles (Twin Marquis brand) that were marked as being suitable for being served cold. The sauce was delicious but the noodles' texture was way too soft. Next time I will get some thin uncooked "wonton" noodles and use the same variation on the sauce. Adding a last-minute scattering of freshly sliced scallion could be nice, too.

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  • ISBN 10 0064640639
  • ISBN 13 9780064640633
  • Linked ISBNs
  • Published Jan 01 1986
  • Format Paperback
  • Page Count 451
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Publishers

Publishers Text

Savory and seasoned, 250 authentic Chinese recipes served up by experts.

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