China Moon cookbook
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.
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 | 2019-02-23 05:00:48AM |
Solr Details
accelerated_reader_interest_level | |
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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 | 2019-02-23T12:00:48.577Z |
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 |