EASY RECIPES, EASY CHINESE - Vegetarian Dishes (With photo illustration) 我爱中国菜 - 素食篇
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ISBN 9290
Author/Editor: Xin Lan
Publisher: Sinolingua Co., Ltd.
Publication: 2015
Total Pages: 85 (Paperback)
Dimension： 5 1/2 in. x 8 1/4 in.
This book is a collection of some of most loved vegetarian dishes in Chinese cooking. Each recipe comes with detailed cooking instruction in English and photo representation of the dish. For each recipe, it also includes some of frequently used Chinese words, phrases and expressions in Chinese food and cooking.
From the author:
Nowadays, vegetables, which are an important components of Chinese cuisine, are popular withpeople around the world who want to keep healthy. This book presents some easy-to-learn Chinese home-style vegetable dishes, which are conductive to beoming healthy, and showcases the rich flavours of Chinese dishes.
When cooking a dish, Chinese people pay attention to its colour, aroma and flavor, so they often include green scallions, peppers, coriander or fragrant herbs, dried or sweet red peppers, ginger, white sesame seeds or garlic.
In terms of seasoning, there are considerable differences between China and the West. Western cuisine focuses on specific measurements that are accurate to the gram, millimeter or ounce; however, Chinese cuisine can be must more individualized, impulsive and creative, and cooks frequently adjust their cooking methods, seasoning and ingredients according to their preferences. Just as Shakespeare said, “There are a thousand Hamlets in a thousand people’s eyes”, so we can say there are a thousand types of flavor if there are a thousand cooks or customers. Therefore, the amount of seasoning specified in this book is just for reference.
Author/Editor: Xin Lan
Publisher: Sinolingua Co., Ltd.
Publication: 2015
Total Pages: 85 (Paperback)
Dimension： 5 1/2 in. x 8 1/4 in.
This book is a collection of some of most loved vegetarian dishes in Chinese cooking. Each recipe comes with detailed cooking instruction in English and photo representation of the dish. For each recipe, it also includes some of frequently used Chinese words, phrases and expressions in Chinese food and cooking.
From the author:
Nowadays, vegetables, which are an important components of Chinese cuisine, are popular withpeople around the world who want to keep healthy. This book presents some easy-to-learn Chinese home-style vegetable dishes, which are conductive to beoming healthy, and showcases the rich flavours of Chinese dishes.
When cooking a dish, Chinese people pay attention to its colour, aroma and flavor, so they often include green scallions, peppers, coriander or fragrant herbs, dried or sweet red peppers, ginger, white sesame seeds or garlic.
In terms of seasoning, there are considerable differences between China and the West. Western cuisine focuses on specific measurements that are accurate to the gram, millimeter or ounce; however, Chinese cuisine can be must more individualized, impulsive and creative, and cooks frequently adjust their cooking methods, seasoning and ingredients according to their preferences. Just as Shakespeare said, “There are a thousand Hamlets in a thousand people’s eyes”, so we can say there are a thousand types of flavor if there are a thousand cooks or customers. Therefore, the amount of seasoning specified in this book is just for reference.
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