KUNG-PO CHICKEN
uExpress, May, 2007 by Peter D. Franklin
Two authors of Chinese descent, one from England and one from Australia, have taken up the challenge of demystifying the preparation of Chinese food.
"I want to spread the word about the sheer intelligence, refinement and beauty of Chinese cuisine," says Aussie Kylie Kwong. London resident Ching-He Huang hopes that her book "will demonstrate how easy it is to create healthy, sexy and delicious Chinese dishes ... any day of the week."
"China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century" by Ching-He Huang (Kyle Books, $19.95 paperback) explores with some success the traditional, such as Peking duck and Kung-po chicken, and the likes of Chinese-Style Fish and Chips or Mozzarella, Tomato and Basil Baked Wontons With Sun-Dried Tomato Dip.
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