‘Learn to cook Chinese’ will free you from all the fear you feel when you plan to serve Chinese meal. You can now cook Chinese all the way - Soups, Starters, Main Course and Desserts.

I remember serving many years back just noodles and Sweet ‘n’ Sour soup with an Indian meal. No more mixing cuisines! The book gives you confidence to offer a splendid Chinese spread through recipe which are clearly worded with step by step instructions. The final picture makes you even more confident of the recipes.

Chinese food is full of flavour and the texture of vegetables in every dish is crisp. Keeping this in mind, the recipes have been put down in a very orderly manner, so as to retain the colour and crispiness of vegetables. The correct cutting of vegetables which expose the maximum surface area of the vegetable, help make cooking faster, which in turn keeps the vegetable crunchy. A special chapter on technique of vegetable cutting and cooking is thus included.

Enjoy the taste of China, all cooked in a simple delicious manner.

Nita Mehta