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| #2216990 in Books | Tuttle Publishing | 1996-04-15 | Original language:English | PDF # 1 | 9.50 x6.50 x.75l, | File type: PDF | 208 pages | ||3 of 3 people found the following review helpful.| ~ TRADITIONAL and REGIONAL CHINESE DISHES ~|By Wolfee1|I like this Book "The Art of Chinese Cuisine" a very informative Book about the way of Chinese Cooking and the History and Customs of China's Rich Culinary Traditions. The Authors Hsiang Ju Lin and Tsuifeng Lin have put together over 140 Recipes they have gathered from Ancient Manuscripts and also how the People used to ma
The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life. With today's creative cook in mind, the authors demonstrate how to prepare dishes that harmonize in flavor, shape and texture, while explaining the historic and geographic traditions on which each is based. A special ...
You easily download any file type for your gadget.The Art of Chinese Cuisine | Hsiang Ju Lin, Tsuifeng Lin. I really enjoyed this book and have already told so many people about it!
