Synopsis
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
See more books from this Author
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
