Thousand Recipe Chinese Cookbook. This item is unavailable.Thousand Recipe Chinese Cookbook

An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every level Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into concise and easy-to-follow directions that will enable any cook to produce dishes that please the eye, delight the palate, and suit the budget. With verve and wit, Miller tells you how to prepare everything from egg drop soup and drunken pork to sizzling rice and delicate wontons. There are 150 recipes for chicken alone, plus dozens of variations on pork dishes, vegetables, and noodles, as well as other Chinese favorites. Using Miller's recipes, ordinary meat and seafood become delicacies, while vegetables retain their color and texture. And Miller's delicious recipes are splendidly high in nutrients and low in calories. The Thousand Recipe Chinese Cookbook contains everything the cook needs to know about Chinese cooking, including how

"The Washington Post" Gives enormous amounts of information absolutely not available elsewhere. Far and away the best.

"The Wall Street Journal"This is the best and most comprehensive Chinese cookbook yet published in America.

"The Washington Post"Gives enormous amounts of information absolutely not available elsewhere. Far and away the best.

Craig Claiborne"The New York Times"A labor of love...Should be treasured by anyone with a serious interest in the Chinese cuisine.

Mark Bittman"The New York Times"Stands the test of time...still the best guide to Chinese cooking for those with little or no experience.

Craig Claiborne "The New York Times" A labor of love...Should be treasured by anyone with a serious interest in the Chinese cuisine.

"The Wall Street Journal" This is the best and most comprehensive Chinese cookbook yet published in America.

Mark Bittman "The New York Times" Stands the test of time...still the best guide to Chinese cooking for those with little or no experience.

Craig Claiborne The New York Times A labor of love...Should be treasured by anyone with a serious interest in the Chinese cuisine.

Mark Bittman The New York Times Stands the test of time...still the best guide to Chinese cooking for those with little or no experience.