Search Results: chinese gastronomy by hsiang ju lin by lin hsiang ju

New York: Harcourt Brace Jovanovich, 1977. First paperback edition. Paperback. As new; an exceptionally fine copy. (Some light 'illusions' in rear cover edge photo that makes edge looked flawed but it is not). 208 pages: illustrations ; 24 cm.. Reprint of the 1972 ed. published by Pyramid Publications, New York./ Includes index. A pristine copy of the first paperback edition. A Harvest/HBJ book [series]. "As a complete guide to classic Chinese cuisine, the book explains how to cook with flavor and texture, provides advice on utensils and methods, and explores the history of customs of Chinese dishes. Approximately 140 recipes include regional specialties, curiosities, plain and classic cooking, and traditional dishes of Chinese feast days. Chinese characters are given for each recipe."-Publisher Cuisine chinoise. Cooking, Chinese.