Download A Taste of China: The Definitive Guide to Regional Cooking by Ken Hom PDF

By Ken Hom

This e-book is a treasure. It delights the eyes with its appealing pictures of rural China; it delights the spirit with its considerate exploration of chinese language culinary culture; it delights the brain with cautious teachings at the very important materials and techniques of chinese language cookery, and at last it delights the tongue with meals which are fit, nourishing and wonderfully interesting to the palate. briefly, i admire this ebook.

Steamed poultry with ginger scallion sauce, purple cooked tofu, stir fried corn, gaozi dumpling soup, farmhouse chive and egg omelets, and plenty of extra i've got now made such a lot of occasions, over the process a decade (or extra) that i do know them through middle, but nonetheless I pull this publication down off my shelf to revisit it like and previous pal.

Track down a duplicate of this gorgeous ebook and discover it slowly. you'll by no means remorse your selection, a cookbook can't be any larger. Aloha!

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Extra info for A Taste of China: The Definitive Guide to Regional Cooking (Pavilion Classic Cookery)

Example text

Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits. More FREE Cookbooks!

Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough. 2. 5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg. 3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack.

Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough. 2. 5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg. 3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack.

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