The chef/owner of one of San Francisco's most popular restaurants returns with her second cookbook devoted to "Chinese bistro" cooking--a style unlike any other.
How to buy Asian vegetables: this helpful guide demystifies such exotica as taro and bok choy and lemon grass, and provides recipes that use them, including Steamed Halibut Wrapped in Cabbage, Stir-Fried Luffa Squash, Lemongrass-Tamarind Pork Chops, and Bacon Chow Mein. Illustrated with color photographs.
This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.
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