Kuhusu kitabu pepe hiki
Every Chinese recipe is a representation of existence and healthy life.
Just like Asian food, six basic flavors are always found in every Chinese kitchen; which comprise: sweet, sour, spicy, salt, hot and pungent.
Usage of a wok and stir frying at high flames is a beauty of Chinese kitchen which brings loads of flavors to the Chinese recipes.
This Chinese cookbook has a unique collection of 30 easy Chinese recipes which are not only quick in their making but also guarantee typical Chinese flavor into your meals.
Stir frying, temperature control and supplemented flavoring with sauces is the hallmark of this Chinese cookbook.
Ukadiriaji na maoni
Kuhusu mwandishi
Martha Stone is a chef and also cookbook writer. She was born and raised in Idaho where she spent most of her life growing up. Growing up in the country taught her how to appreciate and also use fresh ingredients in her cooking. This love for using the freshest ingredients turned into a passion for cooking. Martha loves to teach others how to cook and she loves every aspect of cooking from preparing the dish to smelling it cooking and sharing it with friends.
Martha eventually moved to California and met the love of her life. She settled down and has two children. She is a stay at home mom and involves her children in her cooking as much as possible. Martha decided to start writing cookbooks so that she could share her love for food and cooking with everyone else.
