Wheat Flour

An experienced teacher of Chinese cooking and a well-established author in the field (Chinese Regional Cookbook, etc.), Lin contrives here a novel departure from conventionally organized cookbooks. She divides the contents into three kinds of doughs: wheat-flour, rice-flour and those made from beans and other starches, and provides numerous recipes for noodles, dumplings and breads in each category. Much of the volume, however, is given over to fillings and accompanying dishessoups, salads, sauces and a wide variety of casserole combinations. This excellent guide is a large, generously packed volume, less specialized than the title implies and full of cook-ahead and other time-saving hints. Illustrations not seen by PW.

In her book, Authentic and Festive Mexican Food Recipes, Maria Rojas is out to show the world that Mexican home cooking is quick, simple, healthy, most often easily made gluten free, and much easier for the inexperienced home cook to prepare than most people realize.

Gathers recipes for soups, wrappers, spring rolls, wontons, dumplings, pancakes, breads, pastry, and buns.