A VIEW OF BOOKS
Basic utensils are also described and, where these might not be readily available, alternatives likely to be found in a Western kitchen are suggested. There is no suggestion, however, of substituting or omitting ingredients from recipes; anything optional is stated to be so, but otherwise those using the book are recommended to keep closely to the recipes. The recipes work, and, fortunately, almost every ingredient mentioned is readily available in New Zealand — with a little shopping around. As examples of the variety of information, “Step-by-step” discusses the origins of Chinese cooking methods, the reasons for coating one food with another. the justifications for limiting or extending marinating time for different dishes. The book has a ring of authority and exv perience, and from a clear
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Press, 28 November 1977, Page 12
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129A VIEW OF BOOKS Press, 28 November 1977, Page 12
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