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Chinese gastronomy - Lin, Hsiang-Ju
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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 section on Kitchen Arts explains how to use the ...

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Chinese Gastronomy 1977, Houghton Mifflin Harcourt P, New York, NY

ISBN-13: 9780156170956

Hardcover

Chinese gastronomy 1969, Hastings House, New York

ISBN-13: 9780803811317

Hardcover