Author: Master Chefs of India
Publisher: Roli Books
Year: 2000
Language: English
Pages: 96
ISBN/UPC (if available): 8174361278
Description
A gourmet collection of all-color handbook, offering mouth-watering delicacies. The step by step instructions make the recipes easy to follow even for a novice.
Chinese food has various schools which have evolved from the many civilizations which developed in different regions of China at varying historical periods. The Huan school is famous for its sweet and sour dishes with rich seasoning, sautT cooking in the Chinese wok and roasting and grilling; the Cantons gave the world fried rice. The Szechuan school is known for its hot and spicy food: chicken with black pepper and the Szehuan duck are perennial favorites the world over.
Chinese cuisine is a pleasure to cook. Crisp, tangy, nutritious, spicy and wholesome-take 100 gm of adventurous spirit, deep fry in 10tbsp of enthusiasm, season with a pinch of experimentation and create your own Chinese gourmet delight!