The Chinese Cookbook - Softcover
This cookbook covers menu planning, preparations and equipment with numerous illustrations detailing special processes included in the recipes. Everything from starters to desserts is included and arranged in diverse regional meals. The use of the wok and the special art of cutting vegetables and meats for use in Chinese cookery are demonstrated and a final chapter advises on how and where to buy fresh ingredients and where to store them. Craig Claiborne is the author of ""The New York Times" Cookbook".
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- PublisherHarperPerennial
- Publication date1992
- ISBN 10 0060922613
- ISBN 13 9780060922610
- BindingPaperback
- Number of pages451
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The Chinese Cookbook
Published by
HarperCollins
(1992)
ISBN 10: 0060922613
ISBN 13: 9780060922610
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