What's Cooking
p. 109 · Read in the full issue
In Chinese!
Ella-mei Wong’s new book of Chinese cooking has just been pub lished, entitled Modern Chinese Cook ing. It’s modem, because the recipes are modem with readily obtainable ingredients and all Chinese terms ex plained or substituted. And the traditions associated with Chinese cooking have not been ignored.
Madame Wong starts the book with a chapter on The Art of Chinese Cookery which includes equipment, methods of cooking, terms and their meanings, starting a Chinese larder, and a glossary of ingredients.
The book covers all types of foods from meats, seafood, poultry, vege tables, desserts, small dishes and buffets and ends with a chapter on Chinese tea. The book also has an index.
For the modern housewife, I think this book is well worthwhile.—Sß,
(Modern Chinese Cooking. Angus
and Robertson. $3.95).