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• by:
• Fleetwood, Jenni and Pannell, Maggie

A comprehensive introduction provides detailed guidelines for healthy eating, with advice on planning a low-fat diet, fat-free cooking methods, and maintaining a healthy eating lifestyle. A directory and identifier then provides a wealth of information about preparation, useage and storage requirements of the main ingredients used in Chinese cooking, including vegetables, meat, poultry, rice, noodles, fruit, nuts, herbs and spices, vinegars, oils and other flavourings.

More than 120 delicious recipes put these principles into practice, with each dish rated for its fat content using a three-tier star system designed to provide an at-a-glance reference for meal planning and recipe choice. The specially adapted dishes range from traditional favourites, such as Egg Foo Yung - Cantonese Style, Gong Boa Prawns and Bang Bang Chicken, to dishes with a dash of daring, such as Claypot of Chilli Squid, Sticky Rice Parcels, or Apples and Raspberries in Rose Pouchong.

All the recipes are shown in clear step-by-step photographic sequences for easy cooking, and every dish is illustrated with a beautiful colour photograph and accompanied by comprehensive nutritional information. With over 500 colour photographs in total, encyclopedic information about materials, techniques and ingredients, and a classic collection of specially developed and tested recipes, this is the ultimate book for all lovers of Chinese food who want to indulge their passions while eating sensibly.