From Library Journal
Most of the recipes in this revised edition of a 1981 title are new, developed by a Minneapolis chef and restaurateur. Recipe notes and instructions are clear and precise, but in general the recipes themselves are nothing special; many are standard Chinese menu offerings. Still, Betty Crocker books seem to have a devoted following; buy for demand.
Copyright 1990 Reed Business Information, Inc.
From the Back Cover
Betty Crocker Takes the Mystery Out of Making Chinese Food All you need to know is right at your fingertips Chinese Cooking Basics Complete Glossary of Ingredients Secrets of Cutting & Slicing Menus for Lunch, Dinner and Special Occasions The Way to Wok Guide to Basic Utensils Appetizers and Cold Dishes Barbecued Ribs, Almond Chicken, Pot Stickers, Stir-fried Wontons, Egg Rolls, Crispy Scallops Fish and Shellfish Steamed Sea Bass, Kung Pao Shrimp, Scallops with Pea Pods, Stir-fried Broccoli with Crabmeat, Shrimp with Garlic Sauce Vegetables Asparagus with Water Chestnuts, Zucchini and Potatoes in Curry Sauce, Tofu with Barbecue Sauce, Fun See Vegetables, Stir-fried Eggplants and Peppers Chicken and Duck Spicy Chicken with Broccoli, Chicken Almond Ding, Sichuan Chicken with Cashews, Lemon Chicken, Sesame Chicken with Fun See, Pressed Duck Noodles and Rice Cantonese Seafood Chow Mein, Rice Noodles with Curried Shrimp, Stir-fried Rice, Noodles with Sichuan Sauce Meats Sweet and Sour Pork, Mou Shu Pork, Shredded Pork with Sweet and Sour Sauce, Stir-fried Beef with Asparagus, Mandarin Beef, Shredded Veal with Ginger With Over 130 Delicious Recipes, Betty Crocker Makes Chinese Food Fast, Easy and Fun!