Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads

Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads

by Florence Lin (out of print)

This book, published in 1993, sells for far more than its original cover price on the occasions it's available at second-hand- and rare-book shops (prices might be lower on eBay because sellers often don't know its value). It is an excellent guide to everything in its title and more.

Florence Lin gives recipes for wrappers (Shanghai spring rolls, wonton skins), noodles (spinach, crab-roe and hand-pulled), pastry dough, baked and steamed breads (including yau ja gwai, or Chinese savoury doughnuts, and shao beng, also known as sesame seed 'pockets') and buns (the steamed juicy ones with two fillings are excellent).

You will also find sweet and savoury rice cakes, and dishes that incorporate either homemade or purchased noodles (stir-fried cellophane noodles with fresh mushrooms, fish-head casserole with mung bean sheets and shredded chicken with Sichuan peppercorn sauce on cold noodles).

As a former Chinese cuisine instructor and the author of several other cookbooks, Lin is especially good at explaining techniques and the line drawings (there are no photos) are helpful.