Edited by Lydia Leong.
* 35 step-by-step recipes in a handy-sized cookbook
* All recipes are accompanied by beautiful full-colour photographs and a headnote explaining the origins and/ or how each dish is best enjoyed.
* Series is categorized by cooking method (Stir-fries, Baked, Tossed), type of food (Brunches, Snacks, Desserts) and type of cuisine.
From braised and stir-fried meat, poultry and seafood dishes, to hot, steaming noodle and soup dishes, this collection of 35 Chinese recipes will satisfy any craving for homey, comfort foods.
Featured recipes include:
- Prawns on Rice Crusts
- Tea-smoked Chicken
- Braised Fish Tails
- Fried Dough Strips with Prawns
- Wild Vegetable Soup
- Sichuan Chicken
