Lauret Parkinson, Rhonda

Contains over three-hundred easy to make recipes for college students, including micowaveable meals, stress-free dinners, easy-to-pack treats, vegetarian alternatives, and delicious deserts. Includes an introduction to measuring and preparation time tables.

Presents an introduction to the ingredients, tools, and techniques of Chinese cooking, and features three hundred recipes for dipping sauces, appetizers and dim sum, soups and salads, rice and noodles, meat and poultry, tofu and eggs, seafood, vegetables, and desserts.