The Comprehensive Guide from the World's Best-Selling Chinese Cook.
This book is a revised and updated edition of Ken's bestselling classic cookery book 'Chinese Cookery' - the classic reference book of Chinese cuisine. This new edition has been completely redesigned and re-illustrated.
The book combines old favourites like Cashew Chicken, Sichuan Prawns in Chilli Sauce and Fried Rice with new recipes from the kitchens of Hong Kong and Taiwan, such as Steamed Salmon with Black Beans and Mango Chicken. Recipes for every course and occasion are included and all have easy-to-follow instructions.
Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, this book presents Chinese cuisine for the new millennium.
