The 100 recipes in this cookbook are for newbies and experienced folk alike, whether you're seasoning your first wok or ready to earn the merit badge. James Beard Award-winning writer Kevin Pang and his dad Jeffrey bring a wide-ranging and affectionately irreverent look at Chinese cooking that's entertaining, delicious, and totally achievable as they spotlight recipes that have been rigorously tested by the cooks at ATK to ensure success. Includes how to build a pantry, how to use a wok and cleaver, review popular brands of instant noodles, and offer a visual guide to dim sum.
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