China Moon cookbook

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Winner of an IACP/Julia Child Cookbook Award 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.

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9780761164494
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Grouping Information

Grouped Work ID 362c7a84-d454-8fa4-fa8d-14bb66a1455c
Grouping Title china moon cookbook
Grouping Author tropp barbara
Grouping Category book
Last Grouping Update 2018-09-28 01:11:52AM
Last Indexed 2018-11-16 06:18:47AM

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accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Tropp, Barbara.
author2-role hoopla digital.
author_display Tropp, Barbara
display_description 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.
id 362c7a84-d454-8fa4-fa8d-14bb66a1455c
isbn 9780761164494
item_details hoopla:MWT11689675||Online Hoopla Collection|Online Hoopla|eBook|eBook|1|false|true|Hoopla||https://www.hoopladigital.com/title/11689675||Available Online||||
last_indexed 2018-11-16T13:18:47.907Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
primary_isbn 9780761164494
publishDate 1992
record_details hoopla:MWT11689675|eBook|eBook||English|Workman Publishing Company,|1992.|1 online resource
recordtype grouped_work
subject_facet Cooking, American, Cooking, Chinese, Electronic books
title_display China Moon cookbook
title_full China Moon cookbook [electronic resource] Tropp, Barbara.
title_short China Moon cookbook
topic_facet Cooking, American, Cooking, Chinese, Electronic books