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Download Fish: Chinese Style Made Easy epub book
ISBN:0941676722
Author: Wei-Chuan Publishing,Mu-Tsun Lee,Hsueh-Hsia Chen
ISBN13: 978-0941676724
Title: Fish: Chinese Style Made Easy
Format: mobi mbr docx azw
ePUB size: 1423 kb
FB2 size: 1494 kb
DJVU size: 1256 kb
Language: English
Category: Regional and International
Publisher: Wei Chuans Cooking; Multilingual edition (February 1, 1998)
Pages: 95

Fish: Chinese Style Made Easy by Wei-Chuan Publishing,Mu-Tsun Lee,Hsueh-Hsia Chen



Chinese Home Cooking for Health. Chinese Cuisine: Cantonese Style. I also am very interested in trying the 'Squirrel-Patterned Fish' (. 7). I have seen similar recipes in other books and wish to be able to duplicate the way the fish is cut before being cooked (unfortunately, this book, as with others I have, doesn't provide the clearest of instructions for the actual cutting technique). The picture of the finished dish is somewhat helpful but I would very much have liked some step-by-step pictures like the ones they provide for filleting fish at the beginning of the book

Find nearly any book by Hsueh-Hsia Chen. Get the best deal by comparing prices from over 100,000 booksellers. Founded in 1997, BookFinder. Coauthors & Alternates. Mu-Tsun Lee. Wei-Chuan Publishing. Learn More at LibraryThing. Hsueh-Hsia Chen at LibraryThing.

Wei-Chuan Publishing, Mu-Tsun Lee., Hsueh-Hsia Chen.

by Mu-Tsun Lee and Wei-Chuan Publishing. Select Format: Paperback. This cookbook covers many different types of seafood. There are recipes for shrimp, crab, squid, jellyfish, sea cucumbers, oysters, scallops, abalone, hard and soft shelled clams, and many different kinds of bivalves. Special techniques for preparing seafood are accompanied by colour pictures.

Fish: Chinese Style Made Easy. by: Publishing, Wei-Chuan Lee, Mu-Tsun Chen, Hsueh-Hsia. Publisher: Wei-Chuan Pub. Published: February 1, 1998 ISBN: 0941676722 Format:Paperback Pages:96. Book Description Product Description: Because of the popularity of our Chinese Seafood cookbook, we have revised and expanded the volume into two separate and much more extensive seafood cookbooks, Fish and Shellfish. Various cooking methods are offered for whole fish, fillets, boneless fish and even shark fins

Books by Wei-Chuan Publishing, Chinese Cuisine, Singaporean, Malaysian & Indonesian Cuisine, Chinese Cuisine, Chinese Cooking Made Easy, Chinese Cuisine, Beef, la cuisine thai facilitée, Chinese Cuisine (Wei-Chuan's Cookbook). Appetizers Chinese Style. Creative Chinese Oven Cooking. Thai Cooking Made Easy.

Books by Hsueh-Hsia Chen. Fish Chinese Style Made Easy by Mu-Tsun Lee, Hsueh-Hsia Chen, Wei-Chuan Publishing, Huang Su-Huei Paperback, 96 Pages, Published 1998 by Wei-Chuan Publishing ISBN-13: 978-41676-72-4, ISBN: 41676-72-2. Creative Chinese Oven Cooking by Hsueh-Hsia Chen, Translator-Su-Huei Huang, Wei-Chuan Publishing Paperback, 104 Pages, Published 2000 by Wei-Chuan Publishing ISBN-13: 978-41676-78-6, ISBN: 41676-78-1.

Creative Chinese Oven Cooking Hsueh-Hsia Chen, Su-Huei Huang (translator), Wei-Chuan Publishing Wei-Chuan Publishing, 1999. htm last update: 12/8/2018.

The unique style and content of the book set a precedent in explain-ing the strategies of power politics by means of diplomatic argument. The clever methods of persuasion with their vivid characterizations, their wit and humour impart to the work a literary merit that is higher than its historical value. three important points about the document: (i) It began with Hsia, Yin and Chou, .

Because of the popularity of our Chinese Seafood cookbook, we have revised and expanded the volume into two separate and much more extensive seafood cookbooks, Fish and Shellfish. In addition to some of the recipes from the original Chinese seafood cookbook, edited by Su-Huei Huang, newly created dishes guaranteed to please the taste buds of the most discriminating seafood gourmet have been added. Various cooking methods are offered for whole fish, fillets, boneless fish and even shark fins. In addition, important tips on fish selection and preparation are clearly presented. 100 full color dish photographs plus 43 ingredient and procedural photos ensure the success of every prepared meal, to the enjoyment of all who are lucky enough to participate in the dining experience. Trilingual English/Spanish/Chinese.
Reviews: 2
Ginaun
Great recipes. I wouldnt say the presentation format is user friendly.
Runehammer
I am not an enthusiastic fish eater but I do occasionally like to try fish dishes (especially Chinese) and this book is one of the best. As with all Wei-Chuan books there are photographs for each and every recipe. Even though I may not try more than a few recipes I do enjoy seeing the beautiful way in which each has been presented.

Prospective purchasers should be aware that the recipes are exclusively fish and *not* shellfish (although, somewhat curiously, there is a recipe for 'Turtle in Soy Sauce' at page 80). There is also a recipe, at p.78 entitled 'Shark lips in Soy Sauce' and I confess that this is the first I have heard of Shark even *having* lips (although, after doing a bit of on-line research, I learned that shark lips is actually shark skin that has been prepared in a particular way). Still, it sounds an incredibly interesting ingredient and I hope I can locate it somewhere in order to tryout the recipe.

I also am very interested in trying the 'Squirrel-Patterned Fish' (p.37). I have seen similar recipes in other books and wish to be able to duplicate the way the fish is cut before being cooked (unfortunately, this book, as with others I have, doesn't provide the clearest of instructions for the actual cutting technique). The picture of the finished dish is somewhat helpful but I would very much have liked some step-by-step pictures like the ones they provide for filleting fish at the beginning of the book. In any event, that is only a minor quibble that I have with this great cookbook and I heartily recommend it.