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Language: en
Pages: 250
Pages: 250
Type: BOOK - Published: 1962 - Publisher: Lippincott Williams & Wilkins
Gives basic and essential knowledge of Chinese cookery, with recipes of Mandarin, Shanghai, Chunking and Cantonese origin simplified for Americans.
Language: en
Pages: 48
Pages: 48
Type: BOOK - Published: 2017-09-05 - Publisher: Simon and Schuster
"The story of how Joyce Chen, a girl born in Communist China, immigrated to the United States and popularized Chinese cooking."--
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2009-04-13 - Publisher: Wiley
"When I was growing up, my mother did all of the cooking at home and the variety was endless. But it was her everyday Chinese home cooking that I remember best�
Language: en
Pages: 326
Pages: 326
Type: BOOK - Published: 2010-05-04 - Publisher: Simon and Schuster
Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less
Language: en
Pages: 209
Pages: 209
Type: BOOK - Published: 2020-03-31 - Publisher: Shambhala Publications
A fun, modern, and irreverent introduction to healing herbs, this field guide to feeling good includes more than 20 plant profiles. Here is an invitation to the