Description
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. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc.
