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Chinese toffee apples

Chinese Delights. By Lisa Kinsman. Collins, 1982. 128 pp. $15.95. Lisa Kinsman, who was bom in Hong Kong, offers advice on Chinese cooking that goes well beyond the familiar stir/ fry methods. She has advice on when foods are eaten, how they are eaten, and where. She discusses the form of a meal — whether for family or banquet — and regional variations of food. Among her most tempting ideas are smoked quail (smoked over tea leaves) and an unusual treatment of toffee apples to finish a meal.

Splendid colour illustrations by Christine Hanscomb enhance the appearance of well set out pages with clear recipes. Each recipe has added suggestions for other dishes in the book that could be used to make up a menu. The combinations include dishes that can be prepared in advance, or which cook slowly, so that an ambitious hostess is not left attempting to cook several rapid Chinese dishes at once. The book also has descriptions of the use of utensils in Chinese cooking and advice on the storage and preparation of less familiar ingredients. From the Peking duck to the toffee apples with bananas, there is nothing here that should be beyond the means of a patient and careful New Zealand homdjcook.— Loma Buchanan.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/CHP19830625.2.111.8

Bibliographic details
Ngā taipitopito pukapuka

Press, 25 June 1983, Page 18

Word count
Tapeke kupu
211

Chinese toffee apples Press, 25 June 1983, Page 18

Chinese toffee apples Press, 25 June 1983, Page 18

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