Chinese : The Essence of Asian Cooking

London: Hermes House, 2003. First Printing . Trade Paperback. Very Good. 9 1/4" x 11 3/4. 256 Pages. A book never read. Interior text pages are flawless. Large and beautiful and gift quality. From the simple and familiar, such as Spring Rolls with Sweet Chili Dipping Sauce, to the more elaborate and unusual, like Lion's Head Casserole, there is something here to attract every cook. Stunning appetizers, including Mock Shark's Fin Soup and Lacy Duck Egg Nets, fabulous fish and seafood dishes, like Doedoeh of Fish, and mouthwatering meat and poultry, such as Paper-thin Lamb with Scallions and Chicken Teriyaki, are all here. The vibrant vegetable dishes include Chinese Potatoes with Chili Beans and Spiced Tofu Stir-fry, and there are sensational salads such as Sweet-and-Sour Fruit and Vegetable Salad. Noodle and rice recipes each have a section to themselves, and desserts are represented by such delights as Mango with Sticky Rice and Thai Coconut Custard. Every recipe is temptingly illustrated with a full-color photograph of the finished dish, and clear step-by-step instructions and photographs show you how to achieve this end result. Additional guidance is provided by the sections on ingredients, techniques and equipment. With its heavy reliance on wok cooking and fresh ingredients, Asian food is fast and nutritious as well as gastronomically and visually stimulating.