Peking Cooking

From dust jacket notes: "Far more than a simple collection of recipes, Peking Cooking vividly describes the history and traditions of Peking food, the bustling world of the East Market, and the narrow lanes of Peking's food stalls and barrows. According to Mr. Lo, 'To write about Peking's food and cooking, one has to write about Peking itself, for they are such an integral part of the city's life.' Peking cooking is the apex of Chinese culinary art, formed over centuries by the intermingling of diverse styles and influences: at one end of the scale are the rough-and-ready barbecued meat dishes of the nomads on the steppes; at the other, elaborate dishes brought to perfection in the Imperial Kitchens. Each style is described...in fascinating detail. Divided into three main sections, Peking Cooking presents for the gourmet adventurer the methods and ingredients peculiar to Peking cuisine, a tour of the city's best-known restaurants with descriptions of their specialties, and a number of typical Peking recipes (ranging from Crystal Duck and Pheasant Hot-Pot to Stuffed Pancakes and Peking Scrambled Eggs) that anyone familiar with the rudiments of Chinese cookery can prepare at home."