"Chinese Gastronomy" 1969 LIN, Hsiang Ju and Tsuifeng

LIN, Hsiang Ju and Tsuifeng

[211] pp.

Hastings House, Publishers


10 1/4" x 7 3/8

Abstract: As a complete guide to classic Chinese cuisine, the book explains how to cook with flavor and texture, provides advice on utensils and methods, and explores the history of customs of Chinese dishes. Approximately 140 recipes include regional specialties, curiosities, plain and classic cooking, and traditional dishes of Chinese feast days. Chinese characters are given for each recipe.

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