The People of China and Their Food

by Ann L. Burckhardt

Book Overview

Describes food customs and preparation in China, along with regional dishes and cooking techniques. Includes recipes for a variety of Chinese meals. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 051620260X
• ISBN13: 9780516202600
• Release Date: September 1996
• Publisher: Capstone
• Length: 48 Pages
• Weight: 0.47 lbs.
• Dimensions: 0.3" x 6.3" x 8.8"
• Age Range: 8 to 12 years
• Grade Range: Grades 3 to 7

Customer Reviews

Cool book, my only wish would have been for a photo for each recipe!

This cool Multicultural cookbook is about China's people and their food. It has nice photos... though not enough when it comes to each recipe. You will find: Fast facts on China - 1 page Chapter 1 Country of China - 1 photo & map of China, Chapter 2 The Market - foods you'd find in China and areas where they are grown, 2 pages of text & photos. Chapter 3 is A Celebration - 2 pages of text and photo about the kitchen god and Chinese New Year. There is no mention of the Mid Autumn Moon Festival or Qing Ming. Chapter 4 is Main Dishes and talks about woks and stir-frying. Recipes included are: Beef & Rice Stir-Fry, Simple Roast Chicken, Pork and Walnuts, Supper Salad & dressing which is the only recipe with a photo on 1st page of Chapter 4. Chapter 5 Side Dishes - talks about Rice. Recipes are: Fluffy White Rice, Lemon Chicken Wings & Vegetable Stir-Fry ( only recipe shown) and Marbled Tea Eggs. Chapter 6 Soup & Salad - Asparagus or Green bean salad is the only recipe in this section shown, also included is Canton Corn Soup Chapter 7 Dessert! - Photo is of the watermelon ginger dessert & tea and orange pudding. None of the ingredients are exotic and you should be able to find in any major supermarket and definitely at any Asian market. Also included is Metric Measurement Chart for volume and weight There is 2 pages on kitchen safety, a cooking glossary of words - heat, boil, colander, grate, mince, preheat, shred, spatula, stir-fry and thaw. * It would have been nice to include some Chinese words or equipment rather than items we already know about. There is also 4 more books where you can learn more about China and 3 addresses and 2 internet sites. I'd give this book 5 stars if the recipes show pictures of what they look like cooked. This book is also part of a Multicultural Cookbook series which includes Africa, Mexico and Russia. The library binding is very nice, it does drive up the price but it makes the book very durable.