Author(s): Bill Jones; Stephen Wong; Mark Shapiro (Illustrator); Colin Erricsson (Illustrator)

Food and Cooking

Take the best of Chinese cooking, add a wide variety of readily available North American ingredients and you've got 125 Best Chinese Recipes. This book is perfectly suited to home cooks who love Chinese food and want to make meals and snacks that are innovative, easy and delicious. Some of the authentic but contemporary recipes are: Appetizers, such as drunken chicken wings Savory soups, like egg drop soup with minced beef and cilantro Outstanding meat alternatives, such as crisp-fried chili and garlic shrimp Mains, such as plum and chili glazed pork tenderloin Great sides, such as five-spice and spinach scalloped potatoes In addition, a wonderful primer on Chinese cooking provides comprehensive information on the tools, techniques, ingredients, vegetables, sauces and spice mixes that are the foundation of Chinese cuisine. AUTHOR: Bill Jones is a French-trained chef, author and food consultant based in Vancouver Island, British Columbia. He has written nine cookbooks and is passionate about sustainable and organic growing methods. Stephen Wong is a Hong Kong-born chef, restaurant consultant and writer. He is in great demand as a guest chef in the U.S., Japan, China and Canada. He lives in Vancouver, British Columbia. Colour throughout