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(**NEW ARRIVAL**) (Chinese) Stella Chan's Secrets in the Art of Chinese Cooking.

196 pp. Illus. throughout in color. Pictorial pink wrappers. First Paperback Edition. Santa Clara: Academic Cultural Co., 1976.

Ms. Chan emigrated to California from China as a college freshman, and became a teacher of both pre-school and Chinese cooking. Her classes focused on regional Chinese cooking, and she also too a year off to go to Taiwan and learn more about her craft. She taught around the Bay Area peninsula, and her teaching skills are reflected in the book. The recipes hew both traditional and Chinese-American, with recipes for Singapore rice sticks, shrimp fried rice, curried won tons, five-spice spareribs, lion's head on spinach, pork kidney and celery, sweet and sour pork, etc. Fine.



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