Cookbook - Cooking the Chinese Way, by Nina Froud, 1963
"Chinese culinary methods differ from the European chiefly by the fact that boiling as such is practically never resorted to. Food is stewed, braised, semi-fried, deep-fried, roasted - both meat and vegetables are often 'scrambled' - but, with the exception of rice, never, never just plain boiled." Pg. 10
Cooking the Chinese Way by Nina Froud, 1963. This vintage ethnic cookbook provides hundred of Chinese recipes as well as some information on Chinese flavourings and ingredients. The main dishes are not limited to typical chicken, pork and beef cuts but has a true head to tail approach with recipes that include liver, kidney, brain and trotters. Other proteins are also in abundance with recipes for shark's fin, veal, duck, pigeon, turkey, lamb, mutton, bream, eel, sole, turbot, oysters, whiting, sprats and abalone. The vegetables used are just as varied.
Hardcover with red cloth covered boards and gold embossed lettering on the spine
Copyright: 1960, reprinted 1963
Condition: Vintage, good to very good with a small stain on the front cover and general discoloration on pages due to age, all pages intact.