size: 23x15.5cm 80pages. publisher: Hollym.
About this book
Chinese Cooking has been ever popular all around the world. Acquiring a taste for it, many people want to learn how to cook the Chinese way. "Ten Lessons in Chinese Cooking" offers a scientific approach to the techniques of Chinese cooking. The basic techniques of cutting and wok-cooking are shown in easy-to-follow, step-by-step photographs, and lessons range from simple "Egg Drop Soup" to "Sweet-and-Sour Pork." Once mastered, the basic techniques of Chinese cooking can turn ordinary ingredients into a special dish. Anyone can learn to cook the Chinese way and prepare one's favorite Chinese dishes. Just try it out yourself. After finishing Ten Lessons, you will be an expert in Chinese cooking.
About the Author
Dr. Florence Chaeyol Lee received her bachelor's degree from Seoul National University and her doctoral degree in chemistry from Texas Woman's University. Currently she is an adjunct professor at California State University, Long Beach.
Dr. Helen Chae'eun Lee is an associate professor of Food Science and Nutrition at California State University, Long Beach. She was born and raised in Seoul, Korea. She received her bachelor's degree from Ewha Womans University and her doctoral degree in Food Science and Nutrition from University of Illinois, Urbana/ Champaign.