Chinese Cooking [antikvár]

PREFACE "The epicurean civilization is in China." This was the conclusion oí a traveller who had eaten his way around the world after a few days' stay in China. China is truly worthy of this praise. This country has a culture that goes back thousands of years. Through the centuries, the Chinese people have continuously worked to enrich the culinary arts, making it a treasured part of humán civilization. There has been an influx of visitors to China in recent years; increasing international exchange and a vigorous growth in tourism. Their eyes are opening to a world of dazzling ancient art and culture, magnificent landscapes in myriad forms, spectacular settings to satisfy the visual senses. Here, they can have a taste of rich and delicious Chinese food in the land of its origin. Chinese cuisine is all conquering. While in China, somé visitors have asked to try their hand at cooking Chinese dishes in a Chinese restaurant, hoping to find the secret to good, genuine Chinese cooking. Others who have not been to China but have tasted Chinese food in their local Chinese restaurants appoint them as latter-day emissaries of culinary art and put in orders for Chinese cook books. Moved by this tremendous interest in Chinese cuisine, we have edited "Chinese Cooking" with the desire to share the science and art of this particular cultural legacy of the Chinese people with our readers throughout the world. In addition to chapters on the origin and development of Chinese cuisine, the unique features of Chinese food and Chinese nutrition, this book has put particular emphasis on certain points which are especially difficult for people outside China to grasp. In the chapter "Introduction to Chinese Cooking", there are eight sections devoted to the selection of ingredients, preliminary preparation of the ingredients, cutting techníque, preparing condiments, time and temperature in heating and different methods of cooking. The would-be cook is introduced to the fundamentals at each stage of the cooking and to the actual skills. The book alsó includes 200 recipes to suit both the northern and the southern palate. Most of them are common everyday family recipes. Somé are famous dishes, and