title: Chinese Cuisine (Wei-Chuan's Cookbook) (English and Traditional Chinese Edition)
author: Huang Su-Huei
description: This cookbook features a wide-ranging collection of popular Chinese gourmet dishes from various regions of China. The recipes reflect the tastes and flavors associated with Taiwanese, Cantonese, Hunan, Szechwan, Shanghai, and Peking cooking. <P>Special effort was expanded to make this a descriptive cookbook which could effectively serve as a guiding light, inspiring the reader to further explore the art of Chinese cooking. Complementary to the foregoing, most of the dishes are presented in a manner suitable for small gatherings or large groups. <P>As a further aid to the reader, this cookbook contains a special section in the front, which provides the following: <P>1.Special ingredients and Chinese vegetables<BR> 2.Special cooking tips<BR> 3.Place settings and seating order at a traditional feast<BR> 4.Principles of menu planning and a sample menu <P>Chinese Cuisine was the first cookbook to be published by Wei-Chuan Publishing. It was an immediate hit because it contained recipes collected from the Wei-Chuan Cooking school in Taiwan, the largest and most respected institution of its kind along the Asia-Pacific rim. Over 900,000 copies have been sold. <P>Because of its authenticity, clarity and broad variety, this book is an invaluable addition to the reader's private collection.
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  China
  INTERNATIONAL
  CUISINE
  Christine Yau • Norman Fu • Deh-Ta Hsiung
  Hodder & Stoughton
  A MEMBER OF THE HODDER HEADLINE GROUP
  www.Ebook777.com
  
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  British Library Cataloguing in Publication Data
  A catalogue record for this title is available from the British Library
  ISBN 0 340 81118 8
  First published 2004
  Impression number  10  9  8  7  6  5  4  3  2  1
  Year                      2007  2006  2005  2004  2003  2002  2001
  Copyright  © 2004 Christine Yau, Norman Fu; © 2004 Deh-Ta Hsiung (Introduction)
  All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means,
  electronic or mechanical, including photocopy, recording, or any informat