Taiwanese cooking features light, natural flavors with an emphasis on seafood. This new easy-to-use cookbook tells how to prepare this delicate regional far e and includes detailed instructions on carving and slicing, the use of seasonings, and various cooking methods. Full-color photographs throughout.

Chinese Cuisine: Taiwanese Style

Cookbooks, Food & Wine

Publishing, Wei-Chuan

Lee-Hwa Lin

Regional & International

Wei Chuans Cooking

Szechwan Style Chinese Cuisine

Noodles: Chinese Home-Cooking

Wei-Chuan Publishing

This Cookbook offers a wide range of popular family rice recipes that are easy to prepare and yet, short in preparation time. The authentic recipes range from Sesame Rice Balls and Fried Rice Sushi Rolls, to Turnip Cakes and Dim Sum. Also included are recipes for one dish meals such as Fried Rice Duet, Rice Omelet, Green Jade Rice and Hainan Chicken Rice together with many other popular home style dishes like Rice Balls and Congee. This is a great addition to the kitchen library for those who wish to create a wide variety of tantalizing rice dishes.

Rice: Chinese Home-Cooking

Cooking by Ingredient

Everybody knows how wonderful the aromas are that surround a bakery. The delightful scents tantalise the taste buds and melt away any resistance to the temptation to satisfy one's palate. This 'International Baking Delights' cookbook offers the reader the opportunity to create these delectable aromas, and of course the bakery treats, by just following any of the 77 simplified, thoroughly tested recipes. The recipes have been selected by instruction at the Wei-Chuan Cooking School from international favourites and designed to make the experience pleasurable, with each ingredient precisely measured to furnish the maximum taste enjoyment. International Baking Delights cookbook makes home baking a simple matter, while earning compliments for the cook.

International Baking Delights

Baking

Chinese appetisers, also called platters, offer delectable taste experiences for those who wish to sample unique Asian hors d'oeuvres which will delight their palate. The expert use of limited ingredients such as various seafood's, pressed bean curd, dried small fish and other simple braised soy foods assure the diner of gastronomically pleasure. Although limited in ingredients, the variety and scope of Chinese appetisers can be extended by embracing their 'Appetising Spirit'. This 'spirit' means that any dish can be made into a tasty appetiser if prepared before hand and special seasonings are used. For the cold mixed dishes (salads), sanitary conditions and freshness of ingredients are crucial. With the new recipes presented in this book, appetisers are not just limited to cold mixed dish platters. Through painstaking research, we have created 92 fine and delicate recipes which combine the unique regional flavours of various Chinese provinces. In addition, many of these dishes may also be served as a main course, further augmenting the reader's choices for home cooked meal.

Appetizers Chinese Style

Main Courses & Side Dishes

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Books by Lee-Hwa Lin