Four Great Chinese CookbooksWhen most American homecooks think of Chinese food, it’s the kind eaten out or ordered in, not cooked at home. This is partly a function of a pantry not fit for Chinese cooking and partly the intimidation factor. Heating a wok properly, making tasty condiments, folding dumplings; it can all seem like a lot of trouble when a bowl of pasta, just a boiled pot away from the plate, beckons at the end of a long day.If this sounds familiar, might I make a plug for some good Chinese cookbooks?
Sara Kate Gillingham
Jan 26, 2009