The Chinese Kitchen

Now in paper! There is no cuisine more rich with flavors, color, texture, variety and tradition than Chinese cooking. Organized by ingredient, this cookbook covers the basics (rice, oil, soy and other sauces) to the exotic (shark's fin and bird's nest), with expert information on buying, storing and of course, cooking with each ingredient. Entries include: Bean Sprouts, Black Bean Sauce, Chinese Cabbage, Dumplings, Eggplant, Five Spice Powder, Lotus Root, Orange Peel, Peanuts, Plum Sauce, Shrimp Paste, Soft-Shell Crab, Straw Mushrooms, Tofu, Tea, Wontons, Water Chestnuts and much, much more.