Locricchio,
Matthew. The Cooking of China. Marshall
Cavendish/Benchmark, 2011. 96p. $24.95 ISBN 978-1-60870-550-4 ms/hs E-BNS
This new addition
to the superb Superchef series
informs readers of the different regions of China and how they influence the well-known foods,
spices and flavors they are famous
for. Author Matthew Locricchio and photographer Jack
McConnell take readers on a brief tour of the Northern, Western-Central,
Eastern and Southern Regions of China, including succinct history, famous
landmarks, and tastes of the areas. Locricchio
also provides information about different foods and
spices of each region, brief cooking instructions and several traditional
recipes from the different areas.
The book responsibly begins with an emphasis on safety and introduces cooking terms to prepare young readers for cooking, and then delivers the influences of the regions. The next chapter provides “The Basics”, which includes information and recipes needed in preparation of the subsequent chapters. These chapters consist of recipes divided into the categories “Soups and Appetizers,” “Vegetable Dishes,” “Main Dishes,” and “Deserts.” The book concludes with a directory of kitchen equipment and utensils, a description of essential ingredients used in Chinese cooking, a “Find Out More” list, metric conversion chart, and extensive index.
Matthew Locricchio has impressively created an improved and updated edition of the previously well-known and responsible Cooking of China. In addition to the informative text, it has an attractive layout and includes lively illustrations and photographs. Text boxes with chef’s tips are scattered throughout the recipe chapters, adding to the visual appeal, as well as providing helpful information.
This book is one of eight titles in the new, second edition Superchef series. Other titles include The Cooking of ... Italy, Thailand, Mexico, Greece, France, India, and Brazil.
The book responsibly begins with an emphasis on safety and introduces cooking terms to prepare young readers for cooking, and then delivers the influences of the regions. The next chapter provides “The Basics”, which includes information and recipes needed in preparation of the subsequent chapters. These chapters consist of recipes divided into the categories “Soups and Appetizers,” “Vegetable Dishes,” “Main Dishes,” and “Deserts.” The book concludes with a directory of kitchen equipment and utensils, a description of essential ingredients used in Chinese cooking, a “Find Out More” list, metric conversion chart, and extensive index.
Matthew Locricchio has impressively created an improved and updated edition of the previously well-known and responsible Cooking of China. In addition to the informative text, it has an attractive layout and includes lively illustrations and photographs. Text boxes with chef’s tips are scattered throughout the recipe chapters, adding to the visual appeal, as well as providing helpful information.
This book is one of eight titles in the new, second edition Superchef series. Other titles include The Cooking of ... Italy, Thailand, Mexico, Greece, France, India, and Brazil.
Subject: Cooking, Chinese
Virginia McGarvey
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