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From the Earth: Chinese Vegetarian Cooking

by Eileen Yin-Fei Lo

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"Eileen Yin-Fei Lo is one of the best-known authorities on Chinese food. Now she brings Chinese vegetarian cooking to America. From the Earth presents more than 200 delicious recipes, ranging from traditional Buddhist-style preparations to the author's own personal creations. In the true Chinese tradition each recipe is meant to "fool the eye and please the palate."" "Born and raised in Canton, China, where vegetables abound in two crops per year, Eileen Yin-Fei Lo first learned about Chinese vegetarian cooking at her grandmother's side. Her elders taught her to respect the foods of the earth. Although not strict Buddhists, her family refrained from eating meat on numerous sacred days and birthdays throughout the year." "An introduction to Chinese cooking begins From the Earth, with a glossary of ingredients, their possible substitutions, and their detailed preparations. Eileen discusses utensils, including tips on how to buy a cleaver and wok, and covers cooking techniques as well, from steaming to the essential stir-fry." "After a handful of introductory recipes, including the author's own flavorful creations like Hot Oil and Sweet Scallion Sauce, there are chapters on vegetables, rice, soups, and noodles. For devoted vegetarians, there's a chapter on daufu, or bean curd, with recipes like "Chicken" with Sesame Peanut Sauce and Spiced "Duck" Salad. For less strict vegetarians, there's a seafood chapter, including Sole with Black Beans and Scallops with Mango, to name only a couple."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved… (more)

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"Eileen Yin-Fei Lo is one of the best-known authorities on Chinese food. Now she brings Chinese vegetarian cooking to America. From the Earth presents more than 200 delicious recipes, ranging from traditional Buddhist-style preparations to the author's own personal creations. In the true Chinese tradition each recipe is meant to "fool the eye and please the palate."" "Born and raised in Canton, China, where vegetables abound in two crops per year, Eileen Yin-Fei Lo first learned about Chinese vegetarian cooking at her grandmother's side. Her elders taught her to respect the foods of the earth. Although not strict Buddhists, her family refrained from eating meat on numerous sacred days and birthdays throughout the year." "An introduction to Chinese cooking begins From the Earth, with a glossary of ingredients, their possible substitutions, and their detailed preparations. Eileen discusses utensils, including tips on how to buy a cleaver and wok, and covers cooking techniques as well, from steaming to the essential stir-fry." "After a handful of introductory recipes, including the author's own flavorful creations like Hot Oil and Sweet Scallion Sauce, there are chapters on vegetables, rice, soups, and noodles. For devoted vegetarians, there's a chapter on daufu, or bean curd, with recipes like "Chicken" with Sesame Peanut Sauce and Spiced "Duck" Salad. For less strict vegetarians, there's a seafood chapter, including Sole with Black Beans and Scallops with Mango, to name only a couple."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

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