From dust jacket notes: "Far more than a simple collection of recipes, Peking Cooking vividly describes the history and traditions of Peking food, the bustling world of the East Market, and the narrow lanes of Peking's food stalls and barrows. According to Mr. Lo, 'To write about Peking's food and cooking, one has to write about Peking itself, for they are such an integral part of the city's life.' Peking cooking is the apex of Chinese culinary art, formed over centuries by the intermingling of diverse styles and influences: at one end of the scale are the rough-and-ready barbecued meat dishes of the nomads on the steppes; at the other, elaborate dishes brought to perfection in the Imperial Kitchens. Each style is described...in fascinating detail. Divided into three main sections, Peking Cooking presents for the gourmet adventurer the methods and ingredients peculiar to Peking cuisine, a tour of the city's best-known restaurants with descriptions of their specialties, and a number of typical Peking recipes (ranging from Crystal Duck and Pheasant Hot-Pot to Stuffed Pancakes and Peking Scrambled Eggs) that anyone familiar with the rudiments of Chinese cookery can prepare at home."

Peking Cooking

Cookbooks, Food & Wine

Kenneth H.C. Lo

Regional & International

Pantheon Books

Book by Kenneth H. C Lo, Steven Schepp

The World of Food: China

Steven Schepp

Crowell

Chinese Cooking and Eating for Health: Delicious Dieting

Mayflower

Complete Encyclopaedia of Chinese Cooking

Hamlyn

Chinese food

David&Charles

Quick and easy Chinese cooking,

Houghton/Mifflin

The Encyclopedia of Regional Chinese Cooking

Reference

Encyclopedias & Subject Guides

Octopus

From the front-inside dustwrapper:\n“The meals at the Memories of China restaurant are memorable indeed, and here is a book that reveals the secrets of the kitchens. The restaurant has been acclaimed by writers all over the world – for example. In America in the Gourmet magazine and the New York Times; in France in Figaro and L’Express; in the South China Morning Post and Asia magazine>; in the UK in Vogue, Harper’s and Queen, Illustrated London News and many others. If you are lucky enough to have visited the restaurant (in Ebury St, London) you will need no convincing that the recipes in this book will produce some irresistible meals; …”\n“…The restaurant presents a cuisine that is an amalgam of the four culinary regions of China – Peking, Szechuan, Shanghai and canton – and this range is reflected in the book. The exotic yet practical recipes include appetising starters such as sesame prawn toasts and crispy ‘seaweed’, mouthwatering main courses such as Mongolian Barbecue of Lamb in Lettuce Puffs, Lotus-Leaf Wrapped Aromatic Steamed Pork and Empresses’ Simulation of Crab, accompanying vegetable dishes such as Coral Cabbage and Buddhist’s Delight, and desserts such as Peking Brittle-Glazed Apple. Although you may not be able to cook such a number of dishes as you could order at the restaurant, Kenneth Lo has tailored the dishes to the limits of the domestic kitchen, and suggested menus more suitable for home cooking.”

Ken Lo's Memories of China Cook Book

Kam-Po But

Whittet Books Ltd

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Books by Kenneth H.C. Lo