MORE NUTRITIONAL CHINESE COOKING. New Revised Edition ~ Facts About Fat ~ Important New Section: Rice Noodle Recipes ~SIGNED COPY~

tan & blue decorative cloth hardbound 4to (quarto). large book. dustwrapper in protective plastic. fine cond. binding square & tight. covers clean. a few tiny faint specks on bottom, other edges clean. contents free of all markings. dustwrapper in fine cond. minor wrinkle front top, front flap has a crease inside, not price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~ third edition. first printing ( nap). SIGNED with an inscription in english & chinese (not personalized) with chinese red ink calligraphy stamp on front flyleaf by Christine Liu. "about the author" bio with b&w photograph at front. illustrated title pg. 451p. b&w drawings & approximately 20 photo illustrations throughout. recipe titles given in english & chinese, & chinese transliteration. references. index. order blanks. "over 300 recipes. " calligraphy by Jian Min Quan. paper~cut illustrations by Hu Zen Rong cookbooks. gastronomy. cucina. cocina. international cuisine. ethnic cuisine. chinese cuisine.~ More Nutritional Chinese Cooking is Christine Liu's second book on Chinese cooking. This newly revised and expanded edition has been published in response to many requests for a new printing of the last sold~out edition. More Nutritional Chinese Cooking came about as a result of Christine's extensive travels in her native homeland of mainland China where she was a specially invited guest of some of China's most famous restaurants and chefs. During her first visit and stay of several months, she had the opportunity of greatly extending her knowledge of regional Chinese cuisine. Her travels in China's vast countryside resulted in many new and unusual recipes which are included in this volume. In subsequent travels, Christine~working with some of China's most celebrated chefs~continued to enhance her culinary techniques. As a testament to her extensive knowledge of Chinese cuisine and her writing skills, she was selected as a weekly colurnnist for China Daily, China's first Internanonal English language newspaper. Her column on Chinese cooking and nutrition received an enthusiastic response, even among the Chinese. A trained nutritionist, Christine Liu continues to teach her very popular classes in Chinese cooking and to lecture on Chinese cuisine and nutrition. She also conducts many demonstrations on the techniques of preparation and methods of cooking Chinese dishes. Christine has successfully refined and simplified the methods of Chinese cooking in order to adapt them to the modern kitchen. In this edition the section, Facts About Fats, has been revised to accommodate new and relevant scientific information. The ever confusing issue of good (HDL) cholesterol vs. bad (LDL) cholesterol is at last made clear and understandable. Rice Noodle Recipes ~ This special new section uses rice noodles (also called rice sticks or rice vermicelli) in traditional and innovative ways. Rice noodles, unlike the more common wheat~based noodles, are notoriously difficult to manage. Chinese cooking enthusiasts will applaud Christine's fail~safe method for preparing rice noodles~a remarkable achievement. She has developed a number of unique and unusual rice noodle recipes, incorporating traditional Chinese dishes as well as adaptations of American favorites. Christine brings all of her accumulated culinary and nutritional knowledge to this special edition. Both beginners and advanced cooks alike will find her approach to Chinese cooking easy to follow and enjoyable. More Nutritional Chinese Cooking is one of those rare cookbooks which you will refer to and use again and again. …