New Chinese Vegetarian Cooking

Publishers Weekly - Publisher's Weekly

Chinese cooking authority Lo has invented dishes that present vegetables in an Oriental equivalent of ``cuisine naturelle.'' The recipes are, nonetheless, quintessentially Chinese, for example, cold-tossed bean curd with egg, garlic-ginger dressing, mixed sauces or cold-tossed noodles with sweetened brown-bean sauce and stir-fried, soupy stews. Many of the dishes make equally good main or side courses or can be combined in a Chinese banquet. Similarly, many of the techniques and seasonings Lo discusses are versatile enough for all sorts of vegetables. (April)