Cookbook: Quick & Easy Chinese—70 Everyday Recipes

the appetizer:

Learn to cook authentic Chinese food in minutes with Quick & Easy Chinese by Nancie McDermott. Recipes include Green Onion Pancakes; Egg Flower Soup; and Shrimp Egg Foo Yong.

Cookbook

Quick & Easy Chinese
70 Everyday Recipes

by Nancie McDermott

Click to buy Quick & Easy Chinese

Enjoy Chinese dishes at home tonight with nary a takeout menu in sight! Author Nancie McDermott teaches home cooks how to bring the delicious flavors of China into their kitchen using just a few simple techniques with ingredients that are readily available.

The vibrant flavors of Grilled Ginger Shrimp are terrific with Tangy Plum Sauce for dipping. Shredded Pork and Napa Cabbage Soup is a Taiwanese specialty and a speedy, satisfying dinner. The sweet-salty flavors of Five-Spice Roast Chicken tastes great right away or as part of a picnic lunch the next day. For those who like their dishes hot, Spicy Beef with Eggplant and Fresh Mint makes for a tantalizing meal. And all the familiar restaurant classics like Cashew Chicken, Hot and Sour Soup, Egg Foo Yong—even Fortune Cookies—are simplified for easy home cooking.

Whether it's for weeknights or weekends, entertaining or solo suppers, Chinese cuisine has never been simpler or more delicious. With a helpful glossary defining a few of the more unusual ingredients and a source list of where to find them, plus menu ideas that make putting together a whole meal as easy as preparing the recipes themselves, Quick & Easy Chinese predicts a sensational Chinese meal in your future.

About the Author

Nancie McDermott is a food writer and cooking teacher specializing in the cuisines of Southeast Asia. She has contributed recipes and feature stories on food and travel to Food & Wine, Bon Appetit, Cook's Illustrated, FoodArts and newspapers around the country including the Philadelphia Inquirer and the Los Angeles Times. She travels around the country teaching cooking classes and is a frequent television guest chef, including a spot on Food Network's Good Eats. She is the author of Real Thai, The Best of Thailand's Regional Cooking, Real Vegetarian Thai Quick and Easy Thai, Quick and Easy Vietnamese, and Southern Cakes.

Susie Cushner's recent cookbook projects include The Pleasures of Slow Food, The Best Bake Sale Ever Cookbook, Martha's Vineyard Table, and the forthcoming The Best Casserole Cookbook Ever and The Eiffel Tower Cookbook. She has also produced editorial work for such diverse clients as Martha Stewart's Omnimedia group, Country Living magazine, American Express Publishing, Hearst, and Condé Nast. She splits her time between Boston and New York.