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The Art of Chinese Cuisine
The Art of Chinese Cuisine
Author: Hsiang-Ju Lin and Tsuifeng Lin
Originally published in 1969 as "Chinese Gastronomy" The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life.
ISBN: 330752
Publication Date: 1996
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Publisher: Charles E. Tuttle Co., Inc.
Book Type: Paperback
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Sampling of recipes: Chicken Congee; Preparation of Tree Fungus; Carp and Noodles; Soochow Cabbage Stew; Drunken Prawns; plus many more listed by regions,with info on curiosites, classic cooking, ingredients, etc.


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