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Chinese Cooking for Americans

Rebecca Zomchek

3/5 ( ratings)

In the late 1970’s my wife, son, and I lived in Kuala Lumpur, Malaysia for a year. We took advantage of the many opportunities to sample authentic Chinese cuisine. I was inspired to purchase a wok and several Chinese cookbooks and quickly started developing my own versions of the Chinese dishes.

The first version of this cookbook was completed in the early 1980’s and has little resemblance to this cookbook. The longer I cooked Chinese entrées, the better I started understanding the ingredients that were used in the recipes. Ten years later there were few recipes that had not changed substantially.

The next set of refinements came after I completed the Personal Chef Program at the Midwest Culinary Institute. I learned several of the key techniques to making better tasting sauces and the importance of browning meat and poultry, and the advantages of sautéing over stir-frying.

This cookbook is for “Foodies,” it contains 56 recipes for preparing high quality, nutritious Chinese meals quickly and easily. You should consider the recipes in this cookbook as a starting point in your adventure in Chinese cooking. Enjoy!

Language: English

Pages: 162

Format: Kindle Edition

Chinese Cooking for Americans

Rebecca Zomchek

3/5 ( ratings)

In the late 1970’s my wife, son, and I lived in Kuala Lumpur, Malaysia for a year. We took advantage of the many opportunities to sample authentic Chinese cuisine. I was inspired to purchase a wok and several Chinese cookbooks and quickly started developing my own versions of the Chinese dishes.

The first version of this cookbook was completed in the early 1980’s and has little resemblance to this cookbook. The longer I cooked Chinese entrées, the better I started understanding the ingredients that were used in the recipes. Ten years later there were few recipes that had not changed substantially.

The next set of refinements came after I completed the Personal Chef Program at the Midwest Culinary Institute. I learned several of the key techniques to making better tasting sauces and the importance of browning meat and poultry, and the advantages of sautéing over stir-frying.

This cookbook is for “Foodies,” it contains 56 recipes for preparing high quality, nutritious Chinese meals quickly and easily. You should consider the recipes in this cookbook as a starting point in your adventure in Chinese cooking. Enjoy!

Language: English

Pages: 162

Format: Kindle Edition

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