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Classic
Cook Books
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page 4
food in quantity upon the plate. The portions are very small, the largest being
about the size of an egg. There is a striving for daintiness and simplicity.
For this book only such Chinese and Japanese dishes have been selected as would
appeal to the Western palate, and which can be prepared with the kitchen
utensils of Western civilization. Many dishes prepared by the Chinese cooks in
this country are only modifications of their native dishes. Recipes for the same
dish, obtained from different parts of China, vary considerably. The
combinations here given are those which experience has proved most easily
prepared and most palatable.
The authors advise any one who intends to cook "Chinese" to go to some Chinese
restaurant and taste the various dishes he desires to cook. A good cook always
should know what a dish tastes like before he tries to cook it. All cooks can
tell how the taste of a strange dish reveals to him
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Classic
Cook Books
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