The Chinese Regional Gourmet Cookbook

About the Book

from the various regions of China sample over 3000 years of Chinese gourmet cooking in addition to new culinary ideas from Taiwan. Betty May with over 20 years of teaching experience, present the recipes both traditional family recipes that have been handed down through generations and the latest imaginative innovations of Chinese chefs throughout the world, these recipes from her popular cooking classes with beautiful photograph by herself, clear instruction and lists of ingredients. Traditional and contemporary gourmet Chinese recipes adapted to modern lifestyle. Healthy and economical, easy to follow and be a great chef entertains to your family and guests. Ingredients Note: T - Tablespoon, t - Teaspoon, c- cup

About the Author

Betty May she has a diverse educational and artistic background, she is not only good person, she is unique multi-talented passion to life with bubbly personality, she is a calligrapher, painter, photography, fashion designer, ballroom dancer, realtor to corporate accountant. She loves to travel, explore God’s creation, and have a passion to cultural, people and food. She has the poise of dancer the flamboyance of artist and eagerness. She currently teaches dance classes, Ikebana (Japanese flower design), Chinese and Italian cooking classes in community schools. She came from Taiwan to Utah, now she reside Southern California, she is in “Dreams Come True 100 outstanding Chinese in USA”(California Chapter), enjoy sunshine weather, multi-cultural and she is active in community, church and volunteer work.