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| #939143 in Books | 1995-04-01 | 1995-04-01 | Original language:English | PDF # 1 | 9.99 x.28 x10.00l,1.25 | File type: PDF | 112 pages||2 of 2 people found the following review helpful.| Classic Chinese Fusion Food!|By MaHubs|I took Chinese cooking lessons from a professional decades ago, so the mechanics were easy. But after I discovered this cookbook at Cost Plus soon after it came out, I learned how much a small tweak of a familiar recipe could change it. I consider this Chinese fusion food. And I agree with others reviewers about the sauces. I made two dish|About the Author|The husband-and-wife team of Hugh Carpenter and Teri Sandison have spent the last twenty years introducing American home cooks to Asian cooking. They are the authors of Pacific Flavors, which won awards for Best Asian Cookbook (International As
Fifty bold, sophisticated stir-fry recipes from a master teacher and chef, with stunning photographs throughout.
You easily download any file type for your device.Hot Wok (Hot Books) | Hugh Carpenter, Teri Sandison. I was recommended this book by a dear friend of mine.
