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| #9433901 in Books | 1963 | File type: PDF||0 of 0 people found the following review helpful.| Cantonese American Specialties|By David Matthews|There was a golden age of Chinese restaurant cuisine not so long gone. My experience of this was in Brooklyn and Nee York's Chinatown at a time when the growing post WW2 mifddleclass reveled in a world class cuisine served at economy prices throughout their neighborhoods. I've since eaten Chinese cuisine in many countries. Having
A complete guide to Chinese cookery covering all notable dishes in the Various styles: Cantonese, Northern Chinese, etc. This book is a standard dictionary of real Chinese cooking. The measurements are American and there is a glossary.
You easily download any file type for your device.The Chinese Cook Book | Wallace Yee Hong. A good, fresh read, highly recommended.
