FIRST THOUGHTS
THE CHINA MOON PANTRY: The better-than-store-bought basics that make China Moon food distinctive.
NUTS, PICKLES AND PRELIMINARY NIBBLES: Dishes of color and dash that stave off hunger and enliven main courses.
STOCKS AND SOUPS: The secrets behind our sauces, plus bowls of good-and-plenty, to eat with other dishes or as a whole meal.
POULTRY: Baby chickens, big chickens, duck, quail, and rabbit-for baking, smoking, steaming, deep-frying, and casseroling.
FISH AND SHELLFISH: Whole fish, fish nuggets, and shellfish from sea and river. Hot and cold dishes to show off their flavor.
BEEF AND LAMB: Dishes from Mongolia and North China to warm you in winter.
PORK: The classic Chinese red meat, as savory as it is light. Loins, butts, and ribs cooked to perfection.
DIM-SUM AND THEN SOME: Dumplings, buns, and other teahouse fare, along with platters of cold noodles and crispy springrolls.
RICE AND VEGETABLES: Rice, potatoes, vegetables, and salads to anchor and embellish a meal.
DESERTS: Tiny cookies of good fortune, fabulous tarts and tartlets, and inimitable ice creams.
GLOSSARY
INDEX
