{"product_id":"op-florence-lins-complete-book-of-chinese-noodles-dumplings-and-breads-hardcover-first-printing","title":"OP: Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads (hardcover, first printing)","description":"\u003cp\u003e\u003cem\u003eWilliam Morrow and Company, Inc., New York, 1986. Hardcover. Very Good\/Very Good. First printing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFlorence Lin (1920–2018) was one of the great culinary instructors and cookbook authors of the 20th century, deepening her largely western audience’s understanding of the regionality and nuance of Chinese cuisine with her first book, \u003cem\u003eFlorence Lin’s Chinese Regional Cookbook\u003c\/em\u003e (1975).\u003c\/p\u003e\n\u003cp\u003eIt is her last published title, however, that remains unmatched, even forty years later, with its focus on doughs: \u003cem\u003eFlorence Lin’s Complete Book of Chinese Noodles, Dumplings and Breads\u003c\/em\u003e (1986). \u003c\/p\u003e\n\u003cp\u003eEdited by the renowned Maria Guarnaschelli and shaped by Lin’s teaching experience, it is rigorously instructional in making from scratch the types of things many cooks might be more inclined to buy at the store.\u003c\/p\u003e\n\u003cp\u003eBeginning with a tour of the northern provinces, you’ll find wheat flour-based doughs like deep-fried, hand-pulled dragon’s beard noodles, served wrapped in griddled “Mandarin pancakes.” A lavish duck soup from the eastern part of the country offers shrimp-filled wontons alongside a whole duck simmered with ham and snow peas. Then there are also steamed and baked buns in a variety of shapes and forms, fillings included.\u003c\/p\u003e\n\u003cp\u003eSouthern China favors rice-based doughs, and here you’ll find another vast offering of noodle dishes and rice cakes, both sweet and savory. And, not to be neglected, there are also doughs made from beans, tubers, millet, and even water chestnuts. The scope is impressively vast without ever losing focus.\u003c\/p\u003e\n\u003cp\u003eOur copy is a Very Good \u003cstrong\u003efirst printing\u003c\/strong\u003e with faint, sporadic staining to the fore edge and book block. The jacket is lightly shelfworn and clipped.\u003cbr\u003e\u003c\/p\u003e","brand":"KNOP","offers":[{"title":"Default Title","offer_id":41718561046661,"sku":"Florence Lin","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/lin_compeltebookofchinesenoodles.jpg?v=1781797539","url":"https:\/\/www.kitchenartsandletters.com\/products\/op-florence-lins-complete-book-of-chinese-noodles-dumplings-and-breads-hardcover-first-printing","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}