Chinese Seasons

This book is not meant to introduce Chinese cookery but to provide a feast of exciting, complex sensory adventures for those already familiar with the culinary style. A companion volume to Simonds's Classic Chinese Cuisine, this work offers recipes inspired by traditional Chinese festival meals as well as imaginative variants of Chinese recipes, which incorporate elements of French nouvelle cuisine. Recipes, such as tea-smoked chicken with red pepper dressing, marry classic Chinese techniques with light, simple and simply prepared ingredients to create a subtle, challenging formal dish. Surprising creations such as loquats and lychees stuffed with duck in a fresh orange sauce and country terrine with black beans are included in a delightful section on Chinese finger foods that alone is worth the price of the book. All techniques are clearly explained, and there are also sections on Chinese condiments and beverages, and menu planning. Illustrations. Author tour. (November 13)