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Chinese Cooking For Dummies

ISBN: 978-1-118-06929-5
E-book
360 pages
April 2011
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Introduction.

PART I: What Is Chinese Cooking?

Chapter 1: How to Think Like a Chinese Chef.

Chapter 2: A Wok Through China's Amazing Culinary Regions.

PART II: Where to Begin?

Chapter 3: Tools of the Trade.

Chapter 4: The Chinese Pantry and Refrigerator.

Chapter 5: Common Chinese Cooking Techniques.

Chapter 6: Edible Artistry: Garnishes to Prettily Your Plate.

PART III: The Recipes.

Chapter 7: Saucy Sauces and Dips.

Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads.

Chapter 9: Broth, Bones, and a Barrel of Soup.

Chapter 10: Swimming with the Best of Them: Seafood.

Chapter 11: Crying Fowl: Poultry Recipes.

Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb.

Chapter 13: Healthy Tofu and Eggscellent Ideas.

Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way.

Chapter 15: Rice Bowls and Oodles of Noodles.

Chapter 16: Sweet Sensations.

Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals.

PART IV: The Part of Tens.

Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience.

Chapter 19: Ten Commandments: Secrets to Your Success.

Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture.

Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food.

Index.

Book Registration Information.
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