Taste of China Paperback – Dec 15 2003
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The chapters are as follows: Soups and appetizers, fish and seafood, meat, poultry, vegetables, salads, noodles, rice dishes, desserts, and sauces & sambals.
While the title implies it is a taste of China, you will find the recipes spread across much of Asia. There recipes are mostly from China, but also from Thailand, Japan, Vietnamese, and Indonesian. I am sure they are from some other countries as well, but that is all I could clearly see.
The soup, noodles and rice sections are quite nice, with recipes from what we may see in restaurants to those more typical from China. Some of the more typical Chinese recipes using ingredients not easily found have been "Westernized" so anyone can find what is necessary to make them.
There are a few pages of introduction to Chinese ingredients and spices, and a few on food preparation. Then there are are around 240 pages of recipes. These recipes are well laid out, have impressive pictures, and clear ingredients and directions. As a visually oriented person, seeing large, clear pictures makes this book a good tool, and I have already found several recipes put on my to-make list.