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Classic Chinese Cooking for the Vegetarian Gourmet

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Classic Chinese Cooking for the Vegetarian Gourmet (Hardcover)

by Joanne Hush (Author)

5.0 out of 5 stars See all reviews (2 customer reviews)

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Editorial Reviews

Product Description
A collection of more than 135 recipes for vegetarian dishes from the land of the Forbidden City features tips on creating Sesame Noodles, Paper-wrapped Broccoli, Tea Eggs, Sweet Red Bean Paste Bows, and many more.

Product Details

Hardcover
Publisher: Gramercy (November 9, 1993)
Language: English
ISBN-10: 0517100436
ISBN-13: 978-0517100431
Product Dimensions: 9.2 x 6.2 x 1 inches
Shipping Weight: 15.4 ounces

Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)

Amazon.com Sales Rank: #796,557 in Books (See Bestsellers in Books)

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Citations (learn more)

1 book cites this book:

Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) by Moosewood Collective in Back Matter

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	73% buy the item featured on this page: Classic Chinese Cooking for the Vegetarian Gourmet 5.0 out of 5 stars (2)
	27% buy From the Earth: Chinese Vegetarian Cooking 4.3 out of 5 stars (12)

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5.0 out of 5 stars (2 customer reviews)

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6 of 6 people found the following review helpful:

5.0 out of 5 stars Good one for your Asian Cookbook library., August 8, 2002

By	Violet (MO MO) - See all my reviews

This review is from: Classic Chinese Cooking for the Vegetarian Gourmet (Hardcover)

I'm not a vegetarian but this is a delightful recipe book. Full of authentic recipes covering everything from appetizers to desserts and everything in between. The ingredients are not extremely obscure as some readers find with other Asian cookbooks. The recipes are well written and some come with illustrations to aid in things like rolling an egg roll wrapper. What a wonderful variety of over 135 recipes to cook. This will keep you coming back to it.

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3 of 3 people found the following review helpful:

5.0 out of 5 stars Yum, March 18, 2006

By	Anna Scott (Regina, Canada) - See all my reviews (REAL NAME)

I have made quite a few of the recipes from this book and they have all been delicious. The sauces especially stand out for me - I have never been good at concocting stir-fry sauces, but there are several in here that have become standbys. Tofu is really treated well in this book - its versatility is showcased - and there are many noodle recipes as well. Highly recommended.

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