Florence Lin's Chinese Vegetarian Cookbook

Florence Lin, head of cooking at New York's renowned China Institute and acclaimed expert on Chinese regional cooking, presents 150 delectable recipes that are not only authentic and easy to prepare, but also use ingredients that are readily available in any metropolitan area. These dishes will appeal to anyone who wishes to eat less meat. Using a variety of cooking methods, Ms. Lin gives clear instructions, complete with illustrations, that show how to prepare such taste tempters as Asparagus Salad, Stir-Fried Shredded Carrots with Cellophane noodles, Vegetarian Hot-and-Sour Soup, Date Won-Tons, and Almond Cookies. She includes sections on the Chinese way of eating and dieting with meat substitutes, information and charts on soybean products, and easy-to-follow directions for growing bean sprouts. Her comprehensive glossary directs the reader to sources of Chinese foods and ingredients. --- from book's back cover