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Publisher CommentsIn the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond these urbanized eastern areas lies the other China: the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang and Qinghai, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The people who live in these regions—Tibetans, Mongols, Uighurs, Iiao,... read more>>>
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Publisher CommentsAlthough using a wok is common in Asian cooking, you can prepare a whole range of dishes using one—from soups and starters to braised meats, steamed fish, and, of course, stir-fries. A wok is especially suited to small households allowing you to whip up a wide variety of meals from scratch quickly and without hassle. The 85 recipes outlined here are arranged into five sections: vegetables; fish and shellfish; poultry; meat; and grains, noo... read more>>>
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Publisher CommentsWe all want to provide tasty and healthy meals for our families, but few of us have the time. This book shows busy cooks how to keep the delicious and healthy meals coming without spending hours in the kitchen to prepare home-cooked dinners. An ancient Asian cooking technique, steaming fits in perfectly with contemporary eating styles. Quick and easy to prepare, steaming is a flavor-packed and nutritious alternative to cooking with fats. St... read more>>>
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