I came across one of my favorite Chinese cookbooks in a used bookstore recently. It is “Chinese Technique: An Illustrated Guide To The Fundamental Techniques Of Chinese Cooking” by Ken Hom. It’s no longer in print, so if you find it in a used bookstore, it is almost always a bargain. Totally worth the money. I could tell you all about it, but I think I’ll let the book speak for itself. Ideas in Food: Great Recipes and Why They Work. Maximum Flavor: Recipes That Will Change the Way You Cook.
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