From Publishers Weekly
Born in Hong Kong, Low now teaches cooking in the United States and offers here a personal, "homestyle" approach that nonetheless gives the basics of Chinese techniques. Dumplings and shrimp toast, congee and winter melon soup, and various sweets and savory tea pastries are included along with the expected assortment of stir-fried meat, fish and poultry dishes. And in addition to kung pao scallops and lemon chicken there are recipes for clay-pot and sizzling platter cooking, vegetables and noodles. Instructions are written in a straightforward, no-nonsense style and take full advantage of such modern conveniences as the food processor, microwave oven and bottled oyster sauce. This book is particularly suited to sophisticated consumers of Chinese food who, however, have never cooked it themselves.
Copyright 1987 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
What a pleasure to read a delightful cookbook such as Chopsticks, Cleaver, and Wok!
Jennie Low has filled it with the kind of mouth-watering, easy-to-follow, homestyle recipes that are the hallmark of a good cook. You will find just as much pleasure cooking from it as eating the results. Ken Hom, author of Chinese Technique and host of the PBS series Ken Hom's Chinese Cooker