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There is more to Chinese cookery than woks and stir-fries. And when it catches the attention of a Master Chef, wonderful things start happening to mundane ingredients like rice, noodles and vegetables. The subtle combinations of aromatic flavourings and spices find pride of place in the `Best of Chinese Cooking` by Sanjeev Kapoor.
As the popular Chinese proverb says `A good meal is eaten first with the eyes, then with the nose and finally with the mouth`, special attention has been paid to the presentation of each dish apart from the taste.
The wide-ranging collection of soups, starters, chicken, lamb, rice, noodles and vegetables emphasise healthy cooking techniques and attractive presentation. As sauces are the basis of most recipes, there is a separate section devoted to these recipes; not to forget the special edition of chinese desserts with a difference.
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