Secrets of Fat-free Chinese Cooking by Ying Chang Compestine
(Secrets of Fat-free Cooking)

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Chinese food has gotten a bad rap in the press for its high levels of fat. American Chinese restaurants often use deep-frying, excessive amounts of meat, and plenty of oil to prepare their dishes. Compestine shows readers a more traditional way to cook Chinese--one that reduces the amount of fat yet retains all the flavor of the best dishes. 130+ recipes. 90 illustrations.

About Ying Chang Compestine

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Ying Chang Compestine teaches classes in healthy Chinese-style cooking at the Boulder Heart Institute.
Published January 1, 1997 by Avery. 160 pages
Genres: Cooking. Non-fiction

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Heavily emphasizing the Chinese belief in balance, Compestine applies the concept to food, which she divides into cool (yin) and hot (yang) foods with neutral foods in between.

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