Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads by Florence Lin

  • Homemade Chinese egg noodles (Dan mian) (page 21)

    from Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads by Florence Lin

    • Categories: How to...; Egg dishes; Pasta, doughs & sauces; Main course; Cooking ahead; Chinese; Vegetarian
    • Ingredients: all-purpose flour; eggs; cornstarch
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Reviews about this book

  • Madame Huang's Kitchen

    Very trailblazing for its time...covers a lot more than just Cantonese cuisine, and instead travels over much of China in a quest for great things to cook and serve.

    Full review
  • ISBN 10 0688037968
  • ISBN 13 9780688037963
  • Linked ISBNs
  • Published Jun 01 1986
  • Format Hardcover
  • Page Count 345
  • Language English
  • Countries United States
  • Publisher William Morrow
  • Imprint William Morrow & Company

Publishers Text

An experienced teacher of Chinese cooking and a well-established author in the field (Chinese Regional Cookbook, etc.), Lin contrives here a novel departure from conventionally organized cookbooks. She divides the contents into three kinds of doughs: wheat-flour, rice-flour and those made from beans and other starches, and provides numerous recipes for noodles, dumplings and breads in each category. Much of the volume, however, is given over to fillings and accompanying dishes soups, salads, sauces and a wide variety of casserole combinations. This excellent guide is a large, generously packed volume, less specialized than the title implies and full of cook-ahead and other time-saving hints.

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