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Books : The Art of Chinese Vegetarian Cooking (The Art of Vegetarian Cooking) |
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Books : The Art of Chinese Vegetarian Cooking (The Art of Vegetarian Cooking) |
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by: Joanne Hush
Dewey Decimal Number: 641.56360951 EAN: 9780761504344 ISBN: 0761504346 Label: Prima Lifestyles Manufacturer: Prima Lifestyles Number Of Items: 1 Number Of Pages: 192 Publication Date: June 26, 1996 Publisher: Prima Lifestyles Release Date: June 26, 1996 Sales Rank: 1923478 Studio: Prima Lifestyles Editorial Review: Golden Squash Soup with Leeks Broccoli and Pine Nut Fried Rice Wontons with Red Pepper-Coriander Sauce Wok-Seared Baby Bok Choy with Caramelized Onion Stir-Fried Asparagus and Baby Corn Warm Cucumber Salad with Lemon-Sesame Dressing Glazed Sweet and Sour Leeks Roasted Eggplant, Anise, and Sweet Onions About the Authors Joanne and Paul Hush are restaurateurs, caterers, and food lovers who operated a cooking school in Connecticut where celebrated chefs such as Marcella Hazan, Diana Kennedy, and Martha Stewart shared their expertise. Joanne Hush studied Chinese cuisine at The China Institute in New York and is the author of Chinese Cooking the Healthful Way, The Chinese Menu Cookbook, and Classic Chinese Cooking for the Vegetarian Gourmet. Related Items:
Average Rating:
 Rating:  - Good Intro to Chinese Vegetarian CookingThis book does a good job of introducing Chinese Vegetarian Cooking, by discussing methods, equipment, and includes an ingredients glossary. The recipes are delicious, and healthy, and generally easy to prepare. Most ingredients can be purchased at a reasonably stocked grocery store. We use it regularly, and find it's creative recipes both tasty and inspiring experimentation. We especially like the Hot Pepper Rice Sticks with Peanuts. Yummy!!! Rating:  - I have never made even one recipe from this book. Why buy itI cook Chinese and other ethnic vegetarian dishes nearly every day. Yet this book never once tempted me. I found the recipes to be mundane, even boring and the seasonings inadequate and uninspired. Exotic ingredients, sure, but they're not always available. And the authors' sermonizing about low-salt soy sauce and low-fat oil and other unnecessary instructions to make an otherwise exciting and healthful cuisine simply tasteless truly offended me. Aren't I old enought to choose my own soy sauce?
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