From Publishers Weekly
Awareness of the dearth of dessert recipes in English-language Chinese cookbooks led the Sino-American team of Chang (she is a cooking instructor; he is a chemist) and Kutscher (she has edited 80 books on thanatology; he is a professor of psychiatry at Columbia) to fill the void. Not for the meat, potato and apple-pie diehards, this volume of desserts and snacksalso called dim sumshould delight aficionados of Oriental cuisine and others with a taste for adventure. To ease the transition from East to West, the authors have included a long discussion of basic Chinese ingredients, their uses and availability in the West, American and British conversion guides and a helpful cross-index. Among the provocative dishes are Nona Wong's Prosperous Pudding (the green of kiwis symbolizes growth; the gold of loquats, wealth; and the red of strawberries, good fortune) and snacks with various fruits, nuts and seedshoney-dipped or stuffed and occasionally glazed with Smucker's Magic Shell chocolate topping. The Changs and Austin Kutscher coauthored The Encyclopedia of Chinese Food and Cooking.
Copyright 1986 Reed Business Information, Inc.
Copyright 1986 Reed Business Information, Inc.
