Chinese Food Made Easy Av Ross Dobson

In his culinary tour of China, bestselling author Ross Dobson guides you through the Chinese provinces where <B>ginger, garlic and spring onions</B> are seen as the celestial trinity of seasonings to regions which are characterised by<B> meat flavoured with the rich spices commonly associated with India and the Middle East</B>. While every Chinese region has its own distinctive combination of flavours, the common thread of just one or two ingredients weaves these delicious and simple recipes into a beautiful culinary tale.<BR/> <BR/> Full of expert guidance on finding and <B>selecting the key ingredients to stock your pantry</B>, suggestions on how to put together a truly fabulous Chinese feast along with <B>techniques such as blanching greens and making dumplings</B>, recreating your favourite Chinese dishes has never been easier. Recipes vary from mouth-watering starters like <B>Siu mai</B> (pork & prawn dumplings), <B>prawn toast</B> and <B>bean curd spring rolls</B>; del