A Little Chinese Cookbook by Terry Tan (T.O)

 




A little Chinese Cookbook by Terry Tan

Introduction
While Chinese cuisine is universally popular, it has the undeserved
reputation of being intimidating. Tose 'mystifying sauces' are
easily available in stores. As for methods and utensils, this book will
de-mystify them. The Ying Yang philosophy that permeates
Chinese life is evident in it's cuisine, giving a balance of opposite
elements dark and light, soft and crunchy, sweet and sour. The
result should be a feeling of wellbeing after a meal. No two Chinese
chefs ever cook the same dish the same way, each creates his own
flavours. Whether attempting an imperial Peking Duck or humble
peasant stew, approach it with a sense of adventure and boldness.
It's a matter of trial, and a few errors, before you know the perfect
harmony between ginger and seasme oil, plum sauce and vinegar,
Soy sauce and garlic, noodles and beansprouts and the endless
permutations therein. A Chinese meal for four consists of two or
three dishes served with rice. All dishes will serve two or more if
the meal includes other dishes, unless otherwise indicated. A meal
for four can easily be stretched by serving more rice.