The Art of Chinese Vegetarian Cooking (The Art of Vegetarian Cooking) [Hardcover]

Joanne Hush (Author)

Book Description

Publication Date: June 26, 1996 | Series: The Art of Vegetarian Cooking

Drawn form the best of traditional Chinese cuisine, The Art of Chinese Vegetarian Cooking presents a remarkable collection of recipes celebrating savory vegetables and spices. From succulent spring rolls to seared tofu with sesame-ginger sauce, these light, delicious dishes invite you to enjoy the tantalizing flavors of China at every meal. Discover irresistible soups, salads, side dishes, entrées, and more, including:
Golden Squash Soup with Leeks
Broccoli and Pine Nut Fried Rice
Wontons with Red Pepper-Coriander Sauce
Wok-Seared Baby Bok Choy with Caramelized Onion
Stir-Fried Asparagus and Baby Corn
Warm Cucumber Salad with Lemon-Sesame Dressing
Glazed Sweet and Sour Leeks
Roasted Eggplant, Anise, and Sweet Onions
About the Authors

Joanne and Paul Hush are restaurateurs, caterers, and food lovers who operated a cooking school in Connecticut where celebrated chefs such as Marcella Hazan, Diana Kennedy, and Martha Stewart shared their expertise. Joanne Hush studied Chinese cuisine at The China Institute in New York and is the author of Chinese Cooking the Healthful Way, The Chinese Menu Cookbook, and Classic Chinese Cooking for the Vegetarian Gourmet.

Editorial Reviews

Review

Chinese Culinary Splendor

From the Inside Flap

Drawn form the best of traditional Chinese cuisine, The Art of Chinese Vegetarian Cooking presents a remarkable collection of recipes celebrating savory vegetables and spices. From succulent spring rolls to seared tofu with sesame-ginger sauce, these light, delicious dishes invite you to enjoy the tantalizing flavors of China at every meal. Discover irresistible soups, salads, side dishes, entrées, and more, including:
Golden Squash Soup with Leeks
Broccoli and Pine Nut Fried Rice
Wontons with Red Pepper-Coriander Sauce
Wok-Seared Baby Bok Choy with Caramelized Onion
Stir-Fried Asparagus and Baby Corn
Warm Cucumber Salad with Lemon-Sesame Dressing
Glazed Sweet and Sour Leeks
Roasted Eggplant, Anise, and Sweet Onions
About the Authors

Joanne and Paul Hush are restaurateurs, caterers, and food lovers who operated a cooking school in Connecticut where celebrated chefs such as Marcella Hazan, Diana Kennedy, and Martha Stewart shared their expertise. Joanne Hush studied Chinese cuisine at The China Institute in New York and is the author of Chinese Cooking the Healthful Way, The Chinese Menu Cookbook, and Classic Chinese Cooking for the Vegetarian Gourmet.

Product Details

• Hardcover: 192 pages
• Publisher: Prima Lifestyles (June 26, 1996)
• Language: English
• ISBN-10: 0761504346
• ISBN-13: 978-0761504344
• Product Dimensions: 7.1 x 7 x 1 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 2.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #3,280,718 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

4.0 out of 5 stars Good Intro to Chinese Vegetarian Cooking, April 2, 1999

By A Customer

This review is from: The Art of Chinese Vegetarian Cooking (The Art of Vegetarian Cooking) (Hardcover)

This book does a good job of introducing Chinese Vegetarian Cooking, by discussing methods, equipment, and includes an ingredients glossary. The recipes are delicious, and healthy, and generally easy to prepare. Most ingredients can be purchased at a reasonably stocked grocery store. We use it regularly, and find it's creative recipes both tasty and inspiring experimentation. We especially like the Hot Pepper Rice Sticks with Peanuts. Yummy!!!

6 of 12 people found the following review helpful:

1.0 out of 5 stars I have never made even one recipe from this book. Why buy it, August 7, 1998

By 

[e-mail] (Greece, Mytilini - but American born) - See all my reviews

This review is from: The Art of Chinese Vegetarian Cooking (The Art of Vegetarian Cooking) (Hardcover)

I cook Chinese and other ethnic vegetarian dishes nearly every day. Yet this book never once tempted me. I found the recipes to be mundane, even boring and the seasonings inadequate and uninspired. Exotic ingredients, sure, but they're not always available. And the authors' sermonizing about low-salt soy sauce and low-fat oil and other unnecessary instructions to make an otherwise exciting and healthful cuisine simply tasteless truly offended me. Aren't I old enought to choose my own soy sauce?