The Art of Chinese Cooking , first published in 1956 and with many subsequent reprintings (and revised and updated in this new edition), is an easy-to-use introduction to the basics of Chinese cooking.
Use them--and good eating!.
Here are their secrets.
For the benefit of those who were unable to attend their classes, they have written The Art of Chinese Cooking, which describes the tempting variety of Chinese Cooking in concise, easy-to-follow style.
To earn their living they started to teach, and as their celestial cuisine won fame in the city of Tokyo they could not keep up with the demand.
These two delightful and courageous American women came to Japan from a war-ravaged China with little else than their skill in Chinese cooking.
Their own obvious enjoyment in their task, as they stir and taste and answer questions, enhances the gay atmosphere, and from the stove exotic odors waft across the room.
At the stove stand two smiling-faced nuns, clad in voluminous white aprons over flowing black robes.
But first, by way of history, visualize a long, narrow room, one end a demonstration kitchen, the other end with chairs for students.
With just a handful of commonly available ingredients, and by following the simple, step-by-step instructions, anyone can create wonderfully tasty dishes in a matter of minutes.
The Art of Chinese Cooking , first published in 1956 and with many subsequent reprintings (and revised and updated in this new edition), is an easy-to-use introduction to the basics of Chinese cooking
