BC327 Modern Asian Flavors: A Taste of Shanghai

Updated family recipes cherished as a boy introduces readers to Shanghai cuisine today. The author is founder/owner of Chinablue, a modern sauce, dressing, glaze, and oil company. The mouth-watering color photographs by Noel Barnhurst make it easy to enjoy his updated tastes.

Appropriately, the first section includes recipes for a half dozen sauces; they can enhance many of the recipes in the book you can make at home, there are others for cocktails and appetizers, soups and salads, poultry and meat, fish and shellfish, vegetables, rice, and noodle dishes, and desserts. A few family pictures provide a look at Wong’s early life, all are black and white, and all provide good contrast to Barnhust’s tasty color photographs of delicious dishes.

Hardcover