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Encyclopedia Of Regional Chinese Cooking

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The Encyclopedia Of Regional Chinese Cooking

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Author :
language : en
Publisher:
Release Date : 1985

The Encyclopedia Of Regional Chinese Cooking written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Cooking, Chinese categories.

The Encyclopedia Of Regional Chinese Cooking

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Author : Kenneth Lo
language : en
Publisher: Conran Octopus
Release Date : 1984

The Encyclopedia Of Regional Chinese Cooking written by Kenneth Lo and has been published by Conran Octopus this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cookery, Chinese categories.

Encyclopedia Of Regional Chinese Cooking

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Author : Kenneth H. C. Lo
language : en
Publisher: Crescent
Release Date : 1984

Encyclopedia Of Regional Chinese Cooking written by Kenneth H. C. Lo and has been published by Crescent this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cooking categories.

Demonstrates the techniques of mastering the art of Chinese cooking, discusses the cuisines of China and includes descriptions of each cuisine with recipes and menus for each

The Complete Encyclopedia Of Chinese Cooking

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Author : Kenneth H. C. Lo
language : en
Publisher: Crescent
Release Date : 1979

The Complete Encyclopedia Of Chinese Cooking written by Kenneth H. C. Lo and has been published by Crescent this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Cooking categories.

Chinese cooking is flexible, economical, wholesome, and nutritious. A Chinese menu provides a balanced meal at low cost, with few calories and little cholesterol. The Chinese way of eating is and expression of the peacefulness and harmony of community life - the best aspect of chinese culture. Basic aspects of Chinese cooking - the utensils, techniques, and ingredients - are presented with recipes to illustrate each point. Chinese cooking is based on the use of a small amount of savory food (meat, fish or poultry) to flavor a large amount of bulk food. Fast cooking retains nutrients in food. Seasonings and flavoring ingredients are often strong-tasting like onions, garlic, and ginger with soy products the only flavoring that is not as familiar to Western cooking. Suggestions on menu suggestions, top international restaurants, foodstuff and equipment suppliers and an explanation of festivals are included. Recipes are included by geographic region.

The Encyclopedia Of Asian Food And Cooking

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Author : Jacki Passmore
language : en
Publisher: William Morrow
Release Date : 1991

The Encyclopedia Of Asian Food And Cooking written by Jacki Passmore and has been published by William Morrow this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Cooking categories.

A comprehensive guide to the vast and rich array of the cuisines of Asia. From Northern India to Thailand, this easy-to-use cookbook offers more than 500 recipes with short histories of each country's cuisine; plus advice on how to to find, store and use ingredients. 200 illustrations.

An Encyclopedia Of Chinese Food And Cooking

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Author : Wonona W. Chang
language : en
Publisher: Crescent
Release Date : 1970

An Encyclopedia Of Chinese Food And Cooking written by Wonona W. Chang and has been published by Crescent this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Cooking categories.

Authoritative work on every aspect of Chinese food & cooking-from history to dining out.