Chinese Regional Cooking: New & Revised

by Lucille Liang

East, West, North, South - China has produced four great schools of cuisine over the centuries. From one who was brought up in China and has taught thousands of Americans, comes a unique array of... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1402700393
• ISBN13: 9781402700392
• Release Date: October 2002
• Publisher: Sterling
• Length: 208 Pages
• Weight: 1.35 lbs.
• Dimensions: 0.5" x 6.4" x 10.6"

Customer Reviews

My Very Favorite Chinese Cookbook - MUST HAVE THIS!!!

If you enjoy Chinese cooking and you don't have a copy of Lucille Liang's book, GET ONE! I do quite a lot of Asian cooking, and this is by far the best Chinese cookbook I have ever used. The first copy I had was from the original printing. I still have it, but wore it out. The binding fell apart from so much use! I was ecstatic when the reprint came out, but now sadly, it appears that it is now out of print as well. I have used nearly every recipe in this book. It calls for authentic ingredients, but nothing so exotic that they cannot be found in a good Asian market. The instructions and illustrations are clear and concise, so even a novice cook can follow recipes with outstanding results. The reprint does not have the color photos of the original edition, but the text and illustrations are all there. All the major regions of China are well represented, and there is a wonderful section on preparing some classic Dim Sum as well. I just bought two more copies of this book to give as Christmas gifts to friends. Get one for yourself while you still can. I wore out one copy, and I'll probably wear out my new one as well. Great book!!