Mastering the art of Chinese Cooking

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Includes index.
The market as classroom -- Creating a Chinese pantry -- A collection of basics -- Stir-frying -- Steaming -- Poaching in a wok -- Chinese cooking in a pot -- The barbecue -- Good soups -- Making sense of noodles -- The market becomes regional -- More ingredients and the sand clay pot -- A new collection of basics -- A discussion of breads -- Cooking in the sand clay pot -- Rice without limits -- Chinese cooking, North to South -- The market particular -- A final collection of basics -- Taming the wild exotics -- A taste of tea -- Vegetables as the way -- A second cooking tour, North to South -- A discussion of sweets -- Creating menus in the Chinese manner -- Serving wines, East and West, with Chinese foods.

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Cooking Class submitted by seadocks on August 7, 2012, 2:20pm This book is like taking a multiple week course in cooking chinese cuisine. So if you are very good at learning by reading it is perfect for you. For those of us that are better visual or hands on learners it is a bit more difficult. Some of the techniques were a bit difficult for me to grasp at first, but lots of practice helps. There is a lot of great info in this thing and it helps if you happen to live in campus housing with neighbors that are from China and cook this type of food regularly. I will say this though, this is the best book about learning to cook chinese food that I have ever read. I think if you coupled this with Breath of A Wok, you would be well on your way to making some very good food that is actually very quick to cook as long as you prep your stuff ahead of time.