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An Encyclopedia of Chinese Food and Cooking
An Encyclopedia of Chinese Food and Cooking
Author: Wonon W. and Irving B. Chang; Helene W. and Autin H. Kutshcer
For those who relish the delights of classical Chinese cuisine, here, at last, is the most all-inclusive book ever compiled. It has over 1,000 intriguing recpies...All regions of China are represented, with emphasis on the four major ones: Canton, Shanghai, Szechauan, and Peking. No MSG. (From the book jacket).
ISBN: 297627
Publication Date: 1970
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Publisher: Crown
Book Type: Hardcover
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