China Moon Cookbook

China Moon Cookbook

eBook - 1992
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The Julia Child of Chinese cooking (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream. Winner of an IACP/Julia Child Cookbook Award.
Publisher: New York : Workman Publishing, c1992.
ISBN: 9780761164494
0761164499
9781563053153
1563053152
9780894807541
0894807544
Characteristics: 1 online resource (x, 518 p.) : ill.
Additional Contributors: Schreil, Arminda Asprer

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