China Moon Cookbook
by Barbara Tropp
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Description
Winner of an IACP/Julia Child Cookbook Award The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black show more beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream. show lessTags
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Member Reviews
Puts a whole new slant on Chinese cooking. I'm sorry I never made it to the restaurant before Barbara Tropp died. She was a great writer and cook.
receptek
Oct 8, 2024Hungarian
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Author Information
2+ Works 567 Members
Classifications
- Genres
- Food & Cooking, Nonfiction, General Nonfiction
- DDC/MDS
- 641.5951 — Applied Science & Technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking; cookbooks Ethnic Cookbooks Asia China and adjacent areas
- LCC
- TX724.5 .C5 .T684 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 325
- Popularity
- 97,511
- Reviews
- 2
- Rating
- (3.90)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 3
- UPCs
- 1
- ASINs
- 2
