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Authors: Rhonda Lauret Parkinson

The Everything Chinese Cookbook

BOOK: The Everything Chinese Cookbook
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THE EVERYTHING® CHINESE COOKBOOK

From Wonton Soup to Sweet and Sour Chicken — 300 succulent recipes from the Far East

Rhonda Lauret Parkinson

Copyright ©2003, F+W Publications, Inc.

All rights reserved. This Book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.

An Everything
®
Series Book.

Everything
®
and everything.com
®
are registered trademarks of F+W Publications, Inc.

Published by Adams Media, an F+W Publications Company 57 Littlefield Street, Avon, MA 02322 U.S.A. www.adamsmedia.com

ISBN 13: 978-1-58062-954-6 (paperback)

ISBN 13: 978-1-60550-525-1 (EPUB)

ISBN 10: 1-58062-954-7

Printed in the United States of America.

J I H G F

Library of Congress Cataloging-in-Publication Data

Lauret Parkinson, Rhonda.

The everything Chinese cookBook / Rhonda Lauret Parkinson.

p. cm.

(An everything series Book)

ISBN 1-58062-954-7

ISBN 13: 978-1-60550-525-1 (EPUB)

1. Cookery, Chinese. I. Title. II. Series: Everything series

TX724.5.C5L3767 2003

641.5951 — dc21

2003004469

This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.

— From a
Declaration of Principle
jointly adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this Book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters.

This Book is available at quantity discounts for bulk purchases. For information, call 1-800-289-0963.

The
Series

Editorial
Publishing Director
Gary M. Krebs
Managing Editor
Kate McBride
Copy Chief
Laura MacLaughlin
Acquisitions Editor
Bethany Brown
Development Editor
Julie Gutin
Production Editor
Khrysti Nazzaro
Production
Production Director
Susan Beale
Production Manager
Michelle Roy Kelly
Series Designers
Daria Perreault Colleen Cunningham
Cover Design
Paul Beatrice Frank Rivera
Layout and Graphics
Colleen Cunningham Rachael Eiben Michelle Roy Kelly Daria Perreault Erin Ring
Series Cover Artist
Barry Littmann

Visit the entire Everything
®
Series at everything.com

The
Chinese Cookbook

Dear Reader,

My introduction to Chinese food came in the 1960s — a time when chop suey and egg rolls were considered exotic. But there was something about Chinese food that transcended the overly sweet sauces found at the town's only Chinese restaurant.

My love affair with Chinese cooking really took off when I had the good fortune to work with a group of women who recently emigrated from Hong Kong. On weekends we toured Asian markets together, and they introduced me to the delights of a dim sum brunch. During this time I became intrigued both with Chinese food and its symbolic importance in Chinese culture.

Today, Chinese cooking has never been more popular. A search local supermarket, often takes you no farther than the for ingredients are readily available, and vegetables paste and hoisin sauce cabbage in where home-cooked chili as amaranth share space with the exotic names such with practice, it's easy to prepare section. With a little healthful. I enjoyed putting the produce and Chinese dishes that are tasty my wok to use preparing the recipes for this Book. I hope they provide you with a helpful introduction to the fascinating world of Chinese cuisine.

Dedication

To my parents: a great cook and a great writer.

Introduction

WHAT MAKES CHINESE CUISINE SO APPEALING? Restaurant classics such as Mu Shu Pork and Kung Pao Chicken captivate our senses. Even an order of the ubiquitous Chicken Balls with Sweet-and Sour Sauce from the local Chinese takeout has its own special appeal.

What is it that makes Chinese food so special? It's not the exotic vegetables and seasonings — a skilled chef can prepare a meal that epitomizes the best of Chinese cooking using only native ingredients. It's not the equipment, either. Many tasty stir-fries have been born in a frying pan instead of a wok.

BOOK: The Everything Chinese Cookbook
3.35Mb size Format: txt, pdf, ePub
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