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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Seller: Gulf Coast Books, Cypress, TX, U.S.A.
paperback. Condition: Good. Seller Inventory # 0064640639-3-34539086
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Seller: Wonder Book, Frederick, MD, U.S.A.
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Paperback. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0064640639I5N00
Seller: InventoryMasters, Nokomis, IL, U.S.A.
Paperback. Condition: Very Good. Item may have minor to moderate cosmetic defects (marks, wears, cuts, bends, crushes) on the cover, spine, pages or dust cover. Shrink wrap or dust cover, may be missing. Item may contain remainder marks on outside edges. Pages may contain limited notes or highlighting. Good reading copy. Seller Inventory # uvg-pb-cookbook-1
Seller: Bee & Thistle Books, Greene, RI, U.S.A.
Harper & Row. 451pp. Wraps. A few minor stains to page edges, and the Lo Mein recipe pages show evidence of frequent use, otherwise very good. First as such, originally published 1972. Good recipes, primarily Cantonese, and helpful advice on equipment and technique. US. Seller Inventory # aiErp12C42
Seller: GoldBooks, Denver, CO, U.S.A.
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paperback. Condition: New. In shrink wrap. Looks like an interesting title! Seller Inventory # Q-0064640639