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The Cooking of China
The Cooking of China
Author: Emily Hahn
Luscious,authentic recipes (from the basic to the festival dishes), beautiful pictures, and lots of information, such as how to use a cleaver, making fortune cookies, history, use, and care of chopsticks, why chow mein and chop suey are not served in China, etc.
ISBN: 157254
Publication Date: 1968
Pages: 206
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Publisher: Time Life
Book Type: Hardcover
Other Versions: Paperback
Members Wishing: 0
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_The Cooking of China_, c. 1968, part of Time-Life's "Foods of the World" series is 206 pages with color pictures.

The Table of Contents:
Introduction
I An Ancient and Honorable Art
II "Cooking Chinese" in Your Own Kitchen
III Secrets of Savor and Spice
IV A Reverence for Good Food
V Oriental Staff of Life
VI Gentle Teas and Strong Spirits
VII Feasts for Festivals
VII A Cuisine for All Continents
Appendix:
A Guide to Ingredients in Chinese Cooking
Mail-Order Sources
How to Use Chinese Recipes
Recipe Index
General Index
Credits and Acknowledgments
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